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)
-
See articlePumpkin Ice Cream
Enjoy your favorite fall flavors with this simple and refreshing pumpkin ice cream that’s totally vegan. Even though tofu might not be the first thing that comes to mind when you think of ice cream, it makes this recipe lusciously creamy and perfectly scoopable. Top a bowl of this frozen dessert with some Aquafaba Whipped […] -
See articleMaple-Ginger Spiced Pear Crisp with Oats
This mouthwatering pear crisp with oats is the perfect way to end a meal on a cool fall or winter evening. Tender slices of pear become extra succulent as they bake and taste heavenly beneath the crumbly topping made with rolled oats and pecans. A scoop or two of vegan pumpkin ice cream or vanilla […] -
See articleChickpea and Baby Beet Salad with Pickled Red Onions
Quick-pickled red onions are the star of this salad, which features a colorful medley of baby greens, chickpeas, and cooked beets. You can easily make extra pickled onions to use on sandwiches too—they’ll keep in their liquid for up to three days in the refrigerator. Toss the salad just before serving so that the baby […] -
See articleGreek Stuffed Mini Peppers
Take your taste buds on a trip to the Greek islands with these stuffed mini peppers that make the most of Mediterranean flavors. Creamy cannellini beans are mashed with zesty lemon juice, aromatic oregano, and a pinch of salt to make a deliciously simple filling. Stuff each pepper half with the bean mixture, sprinkle with […] -
See articleChipotle-Watermelon Gazpacho
So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try the 15-Minute Watermelon Gazpacho recipe from Chef Mark Reinfeld. -
See articlePeach-Cranberry Cobbler
Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly decadent dessert. -
See articleVanilla Nice Cream With Real Vanilla Bean
Frozen bananas are the secret to the creamy texture of this nice cream, which is fabulous with warm cobblers and pies or as a refreshing treat on its own. For the sweetest results, be sure to freeze bananas when they’re very ripe. -
See articlePumpkin Alfredo Casserole
Cooked cauliflower and potatoes combine with canned pumpkin and cannellini beans for a hearty meal in this colorful Pumpkin Alfredo Casserole. Looking for more ways to incorporate pumpkin in the kitchen? Check out our Incredible Plant-Based Pumpkin Recipes roundup. -
See articleFarro, Mushroom, and Leek Gratin
This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is a delight to the senses. Use crushed crispbread for the best-texture topping. The key ingredient in the creamy sauce is soaked cashews: After a 30-minute soak in hot water, you’ll blend them with […] -
See articleGrilled Corn on the Cob with Chipotle-Lime Rub
In this easy recipe, a spicy-tart rub pairs well with the tender kernels of grilled fresh corn on the cob. You’ll never miss butter. Grilling with the husks on helps keep the corn from tasting too smoky, and soaking it first helps prevent the husks from catching fire on the grill. Be sure to use […] -
See articleZucchini, Corn, and Black Bean Soup
Showcase your farmers market finds in this colorful Zucchini, Corn, and Black Bean Soup, which features a luscious almond milk–based broth and mouthwatering medley of unexpected flavors. If you like this recipe, try our equally flavorful and delicious Cannellini Bean, Kale, and Orzo Soup recipe next. -
See articleGrilled Peach and Blueberry Pasta Salad
Grilled summer peaches and blueberries in a pasta salad? Yes, please! The caramelized sweetness of the peaches contrasts nicely with the peppery bite of arugula. To prevent the peaches from sticking to the grill rack, be sure to preheat the grill for at least 20 minutes.
Prev
Next
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.