Carla Christian, RD, LD
Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.
All Contributions from Carla Christian, RD, LD (47)
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See articleCannellini Bean, Kale, and Orzo Soup
The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. The cannellini beans—smooth and slightly nutty—add a full-bodied flavor. -
See articleBrussels Sprouts, Sweet Potato, and Balsamic Pizza
Mashed sweet potato takes the place of tomato sauce in this rustic plant-based pizza topped with roasted Brussels sprouts. While the pizza bakes, you’ll be making a quick and easy balsamic glaze to drizzle over the top. If you’d like to elevate the natural sweetness of the potato, use sweet onion instead of red. -
See articleHomemade Oil-Free Vegan Pizza Dough
Here is your go-to recipe for an easy-to-work-with vegan pizza dough that makes tender and tasty oil-free crust. Use this super-quick crust as a base for our Brussels Sprouts, Sweet Potato, and Balsamic Pizza or for any of your plant-based pizza creations. Simply roll dough into a 12-inch circle, brush with a teaspoon of plant milk, […] -
See articleIndian-Spiced Cauliflower and Potato Casserole
In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced sauce in the process. Make this Indian-inspired dish as hot or mild as you like: You control the amount of cayenne in its homemade spice mix. -
See articleVegan Empanadas with Curried Potato and Chickpeas
Empanadas are wonderful for entertaining because the deliciously flaky turnovers are easy to serve and can be eaten out of hand—no silverware required. These vegan empanadas are stuffed with a spicy mashed potato-chickpea combination and paired with a bright green spinach sauce that can be either drizzled over the empanadas or served in a bowl […] -
See articleBlueberry-Raspberry Aquafaba Muffins
Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a […] -
See articleChinese Cabbage Salad
Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at the store, opt for ones that are a bit firm to slightly soft, with a noticeable citrus fragrance. -
See articleCreamy Wild Rice Soup
This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native to North America, where they’re harvested in early fall. Cooking the rice in the soup broth helps meld the flavors in the recipe, though it means you may have to thin the soup […] -
See articleAquafaba Whipped Cream
This recipe for fluffy vegan whipped cream demonstrates the magic of aquafaba, the thick liquid left behind after cooking chickpeas and other legumes. Aquafaba’s starch and viscosity allow it to be whipped like egg whites or whipped cream, something that can’t be done with other plant-based egg replacers. The process can take a little while […] -
See articleBanana-Stuffed Aquafaba French Toast
This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until you’re ready to serve. For a pretty presentation and extra crunch, cut the assembled French toast sandwiches into quarters or fingers before baking. Aquafaba, the canned chickpea liquid that is a plant-based baking sensation, […] -
See articleLentil Minestrone
Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table. -
See articleSouthwest Rice Rolls
Nori rolls are a great way to turn almost any combination of grains and veggies into convenient bite-size, take-along morsels. This vegan sushi recipe offers a fun variation on the Japanese classic. It calls for short-grain brown rice that’s seasoned with tomato sauce and chili powder. Then, Southwestern favorites like avocado and jalapeño are used […]
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.