Ada m Guthrie Recipes

Brown Rice Cakes

Brown Rice Cakes

(Serves 4)

Ingredients:

2 cups grated carrot

1 cup grated zucchini

1 cob corn (cut off kernels)

1/2 cup green beans, finely chopped

1/2 cup fresh parsley, chopped

1/2 cup walnuts, crushed

3 cups cooked brown rice

1 cup besan flour

1/4 cup soy sauce

1/4 cup sesame seeds

1/4 tsp turmeric

½ tsp cumin

1 tsp curry powder

½ tsp ground coriander

fresh pepper and salt to taste

serve with tomato relish

For the Salad:

1 avocado, chopped into bite sized pieces

1 handful baby spinach

½ fennel bulb, sliced finely

1 capsicum, sliced finely

1 lemon, juiced

Method:

Preheat the oven to 400ºF (200ºC)

Add the cooked brown rice to a bowl. Add the grated carrot & zucchini, corn & beans, chopped parsley and the besan flour. Add the spices, the sesame seeds, walnuts and finally the soy sauce. Mix the ingredients wel. Add salt and pepper to taste and mix through. With wet hands divide the mixture into about 8 large patties and place them onto a baking tray, lined with greaseproof paper.

Place in preheated oven 400ºF (200ºC) for 20 minutes, turning over after 10 minutes.

For the salad:

Place a handful of baby spinach leaves into a salad bowl. Add the chopped avocado, sliced fennel and sliced capsicum to the salad leaves. Squeeze the lemon juice over the salad and season with salt and pepper. Mix salad well and set aside.

Serve the rice cakes with the salad and your favourite tomato relish.

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Coconut Lentil Curry

 Coconut Lentil Curry

(Serves 4)

Ingredients:

1 large onion, finely diced 1 inch piece fresh ginger, grated 2 garlic cloves, crushed 8 whole cardamom pods, crushed 1 carrot, grated 1 zucchini, grated 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground allspice 1 tsp ground cinnamon

1.5 cups whole food coconut milk (see recipe below) ½ cup shredded coconut 1 cup water or vegetable stock 2 cups frozen peas 4 cups cooked brown lentils 1 lemon, juiced salt to taste

Method:

In a hot saucepan add a splash of water . Add the onion, garlic and ginger and saute for two minutes. Add the curry powder, cinnamon, turmeric, allspice and eight crushed cardamom pods and stir. Add the cooked brown lentils, whole food coconut milk and one cup of water. Add salt to taste. Simmer for 5 minutes. Add two cups of peas, one grated zucchini and one grated carrot. Stir well and bring back to the boil. Serve topped with shredded coconut and the juice of one lemon.

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Vegetable Triangles with Mint & Coriander Chutney

Vegetable Triangles with Mint & Coriander Chutney

(Serves 4)

Ingredients:

2 carrots, chopped into small dice

1 corn cob, kernels sliced off

1 onion, finely diced

2 cloves garlic, crushed

½ cup unsalted raw cashews, finely chopped

¼ cup desiccated coconut

1 tsp cumin powder

½ tsp turmeric powder

1 tsp coriander powder

⅛ tsp cinnamon powder

1 cup green peas

1 cup cooked chickpeas

2 cups fresh baby spinach

8 round rice paper wrappers

1 cup cooked brown rice

Coriander & Mint Chutney:

1 cup mint

1 cup fresh coriander leaves

¼ cup water

1 tsp grated ginger

½ chilli (to taste)

1 clove garlic

4 dates, pitted

salt to taste

1 lime, juiced

Method:

Preheat oven to 200ºC (400ºF)

Add a quarter of a cup of desiccated coconut and half a cup crushed cashews to a hot frypan and sauté for two minutes until golden brown, then place into a bowl.

Saute the onion and garlic in a saucepan. Add quarter of a cup of water to deglaze the pan. Add the cumin, coriander, turmeric powder and cinnamon and mix well. Add the diced carrots and corn kernels. Continue to stir over high heat. Add the chickpeas, the cooked brown rice, the peas and the previously sauteed cashews and desiccated coconut. Mix well and finally add two cups of baby spinach leaves, stir through and set aside.

To assemble the triangles, soak a sheet of rice paper in warm for twenty seconds. Place onto a chopping board and cut in half. Place a spoonful of the mixture onto the wrap. Fold the edges to form a triangle. Fold the edges over to seal the open side. Place the triangles onto a baking tray covered with greaseproof paper. Place into a preheated oven at 200ºC (400ºF) for 15 minutes.

Meanwhile place one cup of mint leaves, one cup of coriander leaves, one clove of garlic, four pitted dates, one teaspoon of grated ginger, one chilli, the juice of one lime and half a cup of water into a blender. Blend to a smooth chutney and place in a small shallow bowl to accompany the triangles.

Remove the triangles from the oven and serve on a platter with the chutney.

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Stir-Fried Snow Peas, Cabbage & Mushrooms

Stir-Fried Snow Peas, Cabbage & Mushrooms

(Serves 4)

Ingredients:

½ red capsicum, finely sliced

3 large mushrooms, sliced

2 handfuls of snow peas, top and tailed

1 stalk celery, sliced on diagonal

¼ small cabbage, roughly chopped

1 tbsp ginger, grated

1 tbsp cornflour

2 tbsp sweet chili sauce

1 tbsp soy sauce

2 tbsp vegetarian oyster sauce

1 cup vegetable stock

2 cups cooked brown rice

Method:

Add one heaped teaspoon of cornflour to one cup of vegetable stock and stir.

Heat a wok on a high heat. Add the celery, capsicum and the mushrooms. Stir fry for one minute then add the cabbage, grated ginger and the snow peas and continue to stir fry. Add the sweet chilli sauce, soy sauce, and vegetarian oyster sauce and stir fry. Add the vegetable stock and cornflour mixture. Mix well and stir until the vegetables are tender and the sauce returns to the boil and thickens slightly. Serve with cooked brown rice.

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Scrambled Tofu with Vegetables on Sourdough

Scrambled Tofu with Vegetables on Sourdough

(Serves 4)

Ingredients:

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tbsp soy sauce

1 cup frozen peas

375g firm tofu, grated

1 carrot, grated

1 broccoli head, broken into florets, stalk diced

3 mushrooms, sliced

½ red capsicum, diced

1 handful spinach leaves

4 sourdough slices, toasted

Method:

In a small bowl, place one teaspoon of ground cumin, one teaspoon of ground coriander, one teaspoon of turmeric. Measure two tablespoons of soy sauce into a bowl. Measure one cup of frozen peas into a bowl.

Add ¼ cup of water to a hot wok. Add the grated tofu and spices and mix well to coat the tofu. Add the diced capsicum and broccoli stem. Add the sliced mushroom, broccoli florets carrot and frozen peas. Stir well over a high heat for two minutes. Add the soy sauce. Continue to stir over a medium heat until the vegetables are softened. Add shredded spinach leaves and stir. Season with salt to taste and serve on toasted sourdough.

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Pumpkin & Cauliflower Pilaf

Pumpkin & Cauliflower Pilaf

(Serves 4)

Ingredients:

2 cups uncooked brown basmati rice

1 onion, finely diced

1/4 cauliflower, broken into florets

1 handful baby spinach leaves

¼ medium pumpkin, cut into bite sized cubes

4 fresh medjool dates, pitted and finely chopped

8 cardamom pods, crushed

1 cinnamon stick

1 aniseed star

1 pinch saffron threads

4 cloves

6 black peppercorns

2 bay leaves

2 cups boiling water

1 cup pistachio nuts, shelled & roughly chopped

1 lemon, zested and juiced

Method:

Heat a frying pan over high heat, add the diced onion and sauté for 2 minutes. Add ¼ cup water to deglaze the pan. Add the cinnamon stick, cloves, peppercorns and aniseed star. Add the cardamom pods and bay leaves and continue to stir. Add 2 cups of uncooked brown basmati rice and stir well to coat the grains. Add the pumpkin chunks and cauliflower florets. Add the zest of one lemon. Carefully add one litre of boiling water and stir well. Add the saffron threads, cover with a lid and simmer for 15 minutes. Remove lid and add the chopped dates and the chopped pistachio nuts. Add salt to taste. Gently stir through the  shredded spinach. Remove the bay leaves, cinnamon stick, star anise, cloves and peppercorns of desired. Finish with lemon juice squeezed over the top and serve.

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Mushroom, Snow Peas & Green Beans with Creamy Polenta

Mushroom, Snow Peas & Green Beans with Creamy Polenta

(Serves 4)

Ingredients:

4 cups soy milk

4 cups water

1 kg mix mushrooms (oyster, button, shiitake etc)

2 garlic cloves

2 handful green beans

2 handfuls snow peas

2 cups polenta

2 sprigs fresh thyme

salt and pepper to taste

Method:

In a large saucepan add 4 cups of soy milk and 4 cups of water. Cover with a lid and bring to the boil. Meanwhile slice 2 garlic cloves. Slice 8 cups of mixed mushrooms.

Top and tail 2 handfuls of green beans. Top and tail 2 handfuls of snow peas.

When the milk and water is boiling. Stir in 2 cups of polenta. Stir constantly until for about 10 to 15 minutes until the polenta is cooked and thick. Cover with a lid and set aside.

Heat a frying pan on a high heat. Add the mushrooms. Sprinkle with salt and pepper. Cook until brown on both sides. Remove from the pan. Continue cooking the mushrooms in the same way until all mushrooms are cooked.

Add ½ cup of water to the hot mushroom pan. Add the sliced garlic. Add the green beans and snow peas. Add salt to taste. Add 2 sprigs of fresh thyme. Saute until the beans a bright green.

To serve, place some polenta on a plate. Top with with some bean and snow peas. Top with some mushrooms. Pour over some of the juice from the pan and serve.

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Lemon & Thyme Roasted Potatoes with Balsamic Eggplant & Tomatoes

Lemon & Thyme Roasted Potatoes with Balsamic Eggplant & Tomatoes

(Serves 4)

Ingredients:

5 potatoes, chopped into bite sized cubes

5 tomatoes, quartered

1 eggplant, chopped into small pieces

1 onion, chopped into quarters

1 lemon, juiced

small bunch thyme

1 tsp cumin

Method:

Place the chopped potatoes onto a baking tray lined with baking paper and sprinkle with salt and cumin powder. Add some thyme sprigs and place the tray into the oven at 180° C for 25 minutes.

Place the eggplant and chopped tomatoes onto the baking paper lined oven tray and drizzle with balsamic vinegar, then sprinkle with sugar and a dash of salt. Place into the oven at 180° C for 25 minutes. Remove the trays of vegetable from the oven after 25 minutes.

Add lemon juice and salt to the potatoes. Then serve the tomatoes and eggplant alongside the potatoes.

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Chunky Vegetable & Lima Bean Soup

Chunky Vegetable & Lima Bean Soup

(Serves 4)

Ingredients:

1/2 cup water

1 Onion

2 Garlic cloves

2 Carrots

1 Celery stick

1 Zucchini

4 potatoes

2 handfuls Green Beans

1 handful fresh Spinach

3 cups cooked White lima beans

5 large tomatoes

4 cups Vegetable Stock

2 handfuls fresh parsley

Method:

Finely dice 1 onion, 1 carrot and 1 celery stick. Crush 2 garlic cloves. Chop into bite size pieces 4 potatoes, 2 handfuls of beans and 1 zucchini. Roughly shred 1 handful fresh spinach. Puree  5 tomatoes in a blender. Heat a pot on a high heat. Add 1/2 cup of water. Add the onion, carrot and celery. Sauté for 2 minutes. Add the the pureed tomatoes. Add the potatoes and lima beans. Add the 4 cups of vegetable stock. Stir well. Cook until the potatoes have softened, about 10 minutes. Add the zucchini, green beans, spinach and parsley. Season with salt and pepper to taste. Stir well and serve.

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Carrot Tabouli & Hummus Wrap

Carrot Tabouli & Hummus Wrap

(Serves 4)

Ingredients:

2 carrots, grated

2 tomato, finely chopped

2 lebanese cucumbers, finely diced

4 scallions, finely sliced

1 handful fresh parsley leaves, finely chopped

1 handful fresh mint leaves, finely chopped

½ cup whole wheat couscous, cooked

8 whole wheat tortillas

Hummus:

1½ cup cooked chickpeas

2 tbsp tahini

¼ cup lemon juice

1 garlic clove,

1 tsp salt

½ cup water

Method:

For the hummus:

Place into a food processor: the cooked chickpeas, tahini, lemon juice, 1 garlic clove, 1 tsp of salt and half a cup of water. Puree until smooth.

For the carrot tabouli:

Place half a cup of uncooked couscous into a bowl. Pour just enough boiling water over the couscous to cover. Then set aside until the water is absorbed then fluff with a fork. Place the couscous, grated carrot, chopped tomatoes, cucumber, scallions, parsley and mint into a bowl and combine well.

To assemble the wrap:

Spread the hummus over tortilla wraps. Top with the carrot tabouli then roll up, cut in half and serve.

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Cream of Cauliflower Soup

Cream of Cauliflower Soup

(Serves 4)

Ingredients:

½ cauliflower, broken into florets, stem removed

1 cup soy milk

2 cups of water

1 tsp allspice

½ tsp nutmeg

1 shallot, finely sliced

1 tsp salt

1 tbsp vegetable stock powder

4 slices of your favourite sourdough bread

Method:

Add the cauliflower florets to a saucepan with 2 cups of water and the vegetable stock powder. Add the allspice and nutmeg, then stir well and bring to the boil. Cover and simmer for 15 minutes. When cooked, place into a blender to make into a smooth soup. Add 1 cup of soy milk and then reheat if required. Season with salt and pepper to taste. Serve topped with chopped shallots and freshly sliced sourdough bread.

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Cajun Roasted Cauliflower with Avocado Coleslaw

Cajun Roasted Cauliflower with Avocado Coleslaw

(Serves 4)

Ingredients:

½ cup rice flour

2 tbsp Cajun spice

1 tsp vegetable stock powder

½ cup soy milk

½ cauliflower, cut into bite size florets

1 carrot, grated

⅛ white cabbage, finely shredded

⅛ red cabbage, finely shredded

1 handful kale, finely shredded

2 handfuls coriander leaves, 1 handful chopped

1 red chilli, finely sliced

1 garlic clove, finely chopped

1 avocado, chopped

1 lime, cut into quarters

Method:

Heat the oven to 200°C. Add half a cup of rice flour to a bowl, add the cajun spice and vegetable stock powder, then whisk together well. Add half a cup of soya milk and whisk to make a batter, then set aside. Place the cauliflower florets into the batter and mix well to coat all the cauliflower. Place the florets onto a tray lined with greaseproof paper ensuring that all of the pieces are not touching each other. Place the tray into the oven at 200°C to cook for about 15 to 20 minutes.

To Make the coleslaw: Place the chopped garlic, grated carrot, shredded kale, shredded cabbage and avocado chunks into a bowl. Add one handful of finely chopped fresh coriander, one finely sliced red chilli (optional) and one finely chopped garlic clove. Squeeze in the juice of one lime. Massage the avocado into the salad and mix well.

To serve: Place the salad onto a board or platter and top with the roasted cajun cauliflower. Finish with some fresh coriander leaves and serve.

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Cajun Gumbo

Cajun Gumbo

(Serves 4)

Ingredients:

2 garlic cloves, finely sliced

1 onion, finely diced

2 celery stalks, finely diced

1 green capsicum, roughly chopped

1 cup of sweet potato, cut into bite sized pieces

5 tomatoes, pureed in blender

1½ cups of cooked red kidney beans

¼ cup of whole wheat flour

1 tbsp of Tabasco sauce

2 sprigs of thyme

1 tsp of sweet paprika

½ tsp of cayenne pepper

½ tsp of chili powder

½ tsp of dried oregano

¼ tsp of nutmeg

2 cups of vegetable stock

salt to taste

2 cups of cooked brown rice

Method:

Heat a pot on a high heat. Saute the onion and garlic until golden brown. Add half a cup of water and stir. Add the celery, capiscum, sweet potato and one and a half cups of red kidney beans, plus the tabasco sauce, two sprigs of fresh thyme and the spices. Stir well. Add a quarter of a cup of whole wheat flour and stir well. Add the pureed tomatoes and two cups of vegetable stock. Stir well.

Bring to the boil. Reduce the heat and simmer until the sweet potato is soft and the mixture thickens. Add salt to taste. Serve with brown rice.

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Coconut, Corn, Zucchini & Chia Seed Cakes with Cashew Sour Cream

Coconut, Corn, Zucchini & Chia Seed Cakes with Cashew Sour Cream

(Serves 4)

Ingredients:

2 cups yellow cornmeal/flour

1 cup chia seeds

1 tsp baking powder

2 cups whole food coconut milk

1 garlic clove, chopped

1 zucchini, grated

1 corn cob, kernels removed

2 scallion, finely sliced

For the cashew sour cream:

1 cup of cashews soaked in water overnight

1 lemon, juiced

salt and pepper to taste

Method:

Heat an oven to 200°C/400°F

In a large bowl mix together-  2 cups of cornmeal, 1 cup of chia seeds, 1 tsp of baking powder. Add 2 cups of whole food coconut milk and stir until the batter is smooth.

Add the scallions, chopped garlic, grated zucchini and corn kernels into the cornmeal mixture and stir well. Set aside for 15 minutes to thicken.

The batter should be moist yet firm enough to form into 5 cm patties with your hands. Add more cornmeal or coconut milk if needed.

Line a baking tray with baking paper. Form the mixture into patties. Place the patties on to the Baking paper.  Place the tray into the oven and bake for 10 minutes. Then turn the patties over and bake for another 10 minutes until golden brown.

Meanwhile, drain the cashews. Place them into a blender with the juice of 1 lemon. Puree until smooth creamy consistency. Add water if needed. Add salt to taste.

Serve the cakes with cashew sour cream and salad.

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Basil & Walnut Pesto Fettuccine with Roast Tomatoes & Pumpkin

Basil & Walnut Pesto Fettuccine with Roast Tomatoes & Pumpkin

(Serves 4)

Ingredients:

½ pumpkin

2 cups Cherry tomatoes

4 cups basil leaves

2 cloves Garlic

¼ cup Walnuts

Juice of 1 Lemon

¼ cup Nutritional Yeast

375g whole wheat fettuccine or spaghetti

Preheat oven to 400°F/200°C.

Cut ½ a pumpkin into 2cm cubes. Cut the cherry tomatoes in half. Place the pumpkin and tomatoes on a sheet of baking paper on a baking tray. Roast for 25 minutes or until tender.

Meanwhile, place 4 cups of basil leaves, 2 garlic cloves, ¼ cup of walnuts, juice of 1 lemon,  ¼ cup of nutritional yeast and ¼ cup of water into a blender. Pulse to a rough but smooth paste.

Place a large pot of water on a high heat and bring to the boil. Add 375g of spaghetti to the pot of boiling water and boil for about 10 minutes until al dente. Drain and return spaghetti to the pot.

Roughly squash the tomatoes using the back of a spoon. Add tomatoes, pumpkin and pesto to spaghetti. Season with salt and pepper to taste and mix well.

Divide the pasta between 4 bowls and serve.

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Arugula & Sundried Tomato Hummus on Toasted Sourdough

Arugula & Sundried Tomato Hummus on Toasted Sourdough

(Serves 4)

Ingredients:

3 cups cooked chickpeas

½ cup tahini

1 cup water

½ cup sundried tomatoes (no oil)

2 handfuls arugula/rocket

1 handful fresh parsley

1 lemon, juiced

8 slices whole wheat sourdough bread

salt to taste

Method:

Place in a food processor, the 3 cups of cooked chickpeas, ½ a cup of tahini, 1 cup of water, ½ a cup of sundried tomatoes, 2 handfuls of arugula/rocket, 1 handful of fresh parsley, the juice of 1 lemon. Pulse to a chunky paste. Add salt to taste.

To Serve: Toast 8 slices of whole wheat sourdough then liberally spread with the hummus. Then enjoy.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.