Rebecca Stonor | Contributors - Nourish plant-based living

Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University. After receiving a diagnosis of multiple sclerosis, she stays well with a wholefood plant-based diet and shares her knowledge via wellness workshops and plant-based cooking classes.

Articles by Rebecca Stonor

View ›
Recipe

Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

- Rebecca Stonor
View ›
Recipe

Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

- Rebecca Stonor
View ›
Recipe

Strawberry salad with black rice, basil, and tofu ricotta

Strawberries are simply lovely in a salad and contrast beautifully with the black rice in this one to make a gorgeous-looking dish. Finished off...

- Rebecca Stonor

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

View ›
Recipe
Basic kombucha

Kombucha is a fermented tea that’s simple to make, and once you have a basic brew you can try lots of  different flavours. 

View ›
Recipe
Raw vegan tiramisu

This recipe provides everything you want in a decadent dessert: a lovely creamy texture, a hint of chocolate, a smooth vanilla cream, and a...

View ›
Recipe
Hemp & blueberry breakfast popsicles

Delicious, nourishing and great for gut health, embrace coconut this summer, starting with this refreshing breakfast popsicle recipe by...

Edward Daniel View ›
Recipe
Papaya gravlax

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with...

Edward Daniel
Raya Higgs View ›
Recipe
Okonomiyaki

Okonomiyaki is a savoury pancake that is a popular street food from Osaka, Japan. It’s a favourite brunch for all who’ve tried it. You’ll...

Raya Higgs
View ›
Recipe
PomPom gluten-free vegan pizza

Unleash your culinary creativity with this delicious pizza to suit all diets.

View ›
Recipe
Valencia Café 43

Pair Licor 43 Horchata with coffee for a perfect cocktail combination. The sweetness of pineapple juice with the creamy Horchata results in a...

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Lemon cheesecake

Rebecca Stonor

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore much lower in saturated fat. It’s also full of protein.

dessert
bakingentertaining

Ingredients

SERVES 12

BASE

FILLING

LEMON JELLY TOPPING

TO SERVE

Method

  1. Line a 20 cm springform cake tin with baking paper, including the sides of the tin.
  2. Blend all the ingredients for the base in a food processor until it sticks together, adding a touch more water if needed. With wet fingers, press the base mixture into the bottom of the prepared tin.
  3. Place all the ingredients for the filling into a food processor. Process until very smooth. Place the filling into a medium saucepan over medium heat and stir continuously until it begins to thicken. Pour this mixture into the base and smooth the top with a spatula. Place in the fridge to set.
  4. While the cheesecake is setting, make the lemon jelly topping. Add all the lemon jelly ingredients to a saucepan and then simmer for about 3 minutes, stirring continuously with a whisk.
  5. Arrange some finely sliced lemon on top of the cooled cheesecake (leaving it in the tin for now) and then pour the lemon jelly topping over the top. Place back into the fridge to cool completely before cutting and serving with a sprinkle of puffed millet, if you like.
Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was featured in Issue 75 of Nourish plant-based living • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Indonesian salad with spiced tempeh topping

Rebecca Stonor

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour flavours, it’s aromatic, fresh, and really easy to make!

dinnerlunchside dish
salad
Indonesian

Ingredients

Serves 4 as a side

tempeh topping

Method

  1. Blanch the vegetables in a pot of boiling water in batches. The green beans can be blanched for about 2 minutes, while the bean shoots and kale only need a few seconds. Drain and then rinse with cold water to stop the cooking process and retain the vibrant green colour. Set aside.
  2. To make the tempeh topping, blend together the makrut lime leaves, shallots, chillies, garlic, coconut sugar, tamari, galangal, tamarind paste, and salt in a small food processor to form a smooth paste.
  3. In a nonstick frying pan over medium heat, fry the paste until fragrant. Add the crumbled tempeh and stir to coat with the paste, frying until it becomes golden and aromatic.
  4. To serve, arrange the vegetables on a plate and top with the crumbled tempeh. Garnish with toasted slivered almonds and sliced spring onions.

TIP: Makrut lime is the gnarled lime commonly used in Thai cuisine. It’s also known as Kaffir lime, but this is a derogatory term that is offensive in some parts of the world.

Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was first published in Nourish plant-based living, Issue 74 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Strawberry salad with black rice, basil, and tofu ricotta

Rebecca Stonor

Strawberries are simply lovely in a salad and contrast beautifully with the black rice in this one to make a gorgeous-looking dish. Finished off with tofu ricotta and crunchy hazelnuts, this is truly a special salad.

dinnerlunchside dish
salad

Ingredients

Serves 4

Dressing

TOFU RICOTTA

Method

  1. Boil the black rice and 4 cups of water for 25 minutes or until tender.
  2. Meanwhile, make the dressing by mixing together the balsamic vinegar, poppy seeds, maple syrup, and salt in a small bowl. Season with pepper to taste and set aside.
  3. When the rice is cooked, drain and place under cold running water to cool and stop the cooking process. Set aside.
  4. To make the tofu ricotta, add the tofu, lemon juice, nutritional yeast, miso paste, Dijon mustard, garlic powder, and salt to the bowl of a food processor. Blend until combined.
  5. Place the strawberries, rocket, baby spinach, red onion, and basil into a large bowl. Pour over the dressing, then toss thoroughly until well coated.
  6. To serve, arrange the rice and dressed salad on a serving plate. Add dollops of the tofu ricotta and scatter with the roasted hazelnuts.
Rebecca Stonor

Rebecca has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University.

This recipe was originally published in Nourish plant-based living, Issue 72 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT