Kathryn Johnson, RDN, LD
Kathryn Johnson has a bachelor of science in dietetics from Iowa State University and degree in culinary arts from Johnson & Wales University. Johnson worked clinically in behavioral health as a registered dietitian, while also developing low-inflammatory and vegan meals for therapeutic diets. She has over 10 years culinary experience, including as a chef in Colorado, and she has been cooking vegan her whole life. She now serves as a culinary specialist in a test kitchen, testing and developing recipes and specializing in whole-food, plant-based; vegan; and gluten-free.
All Contributions from Kathryn Johnson, RDN, LD (32)
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See articleJammy Blueberry Quinoa Pancakes
These fluffy quinoa pancakes are the perfect way to start the day, striking just the right balance between nourishing and indulgent. Quinoa flour adds a robust, nutty flavor—if you’ve never tried it, these pancakes are a great way to give it a whirl—while lemon zest and juice and whole blueberries provide a fresh, zingy brightness. […] -
See articleEasy Coleslaw with Red Beans and Rosemary
Earthy red beans and crunchy cabbage make this vibrant coleslaw both satisfying and fresh. Rosemary adds an unexpected herbal note that pairs beautifully with creamy tahini, while Dijon and apple cider vinegar keep things bright. Use green cabbage for contrast, or red for a striking, all-red salad. Tips Gluten-free version: To make this gluten-free, use […] -
See articleWhite Bean and Shaved Cabbage Salad with Orange Dressing
A cashew-orange dressing transforms this shaved cabbage salad into something special—don’t be surprised if you want to lick your plate! Whole white beans are tossed into the salad for hearty texture, and more are blended into the dressing for extra silkiness. Crisp Napa cabbage and red onion mingle with sweet, chewy dried currants and juicy […] -
See articleBanana Pineapple Cake with Macadamia Nuts
Looking for a new favorite special-occasion dessert? This showstopping layer cake is well worth the effort, with pineapple in both the base and the frosting bringing tropical flair. Naturally sweetened with ripe banana (some in chunks, some blended into the batter) and maple syrup, the light and fruity layers are topped with luscious sweet potato–cashew […] -
See articleCitrusy Millet Salad
This sunny millet salad brightens any table. Cooked whole grain millet adds a mild, subtly sweet base that pairs beautifully with juicy oranges and briny olives. (You can also sub in any cooked whole grain you have on hand; see tip below.) A quick massage with a little salt softens the kale leaves, making them […] -
See articleQuinoa, Apple, and Sweet Potato Wraps
If you have leftover cooked quinoa on hand, these delicious cardamom-scented sweet potato wraps come together in no time and are perfect for a quick breakfast, snack, or anytime meal. Crunchy apple pairs beautifully with the soft sweet potato and slightly nutty quinoa, while fresh spinach adds a burst of green goodness. A little peanut […] -
See articleLemon Hummus Soup with Kale
With chickpeas, lemon, and tahini, this nourishing soup echoes the bright, creamy flavors of hummus in cozy soup form—perfect when you’re under the weather or simply want something quick and comforting. Thanks to canned chickpeas, it comes together quickly and is on the table in 30 minutes. Tahini adds richness, thyme brings a savory herbal […] -
See articleChocolate-Oat Energy Bars
Packed with oats, cocoa powder, and toasted quinoa for added crunch, and sweetened with dates, applesauce, and a little maple syrup, these nourishing chocolate oat energy bars are low in fat, with 5 grams each of fiber and protein per bar. A final drizzle of melted vegan dark chocolate seals the deal! Aside from toasting […] -
See articleFettuccine with Spinach Pesto and Carrot Ribbons
A lively cilantro-spinach pesto, tossed with tender fettuccine, sweet carrot ribbons, and zesty red onion, brings a fresh spin to pasta night. Our easy vegan pesto combines fresh cilantro and spinach with pistachios, lime, nutritional yeast, and garlic for layers of flavor that are both bold and refreshing. The gentle warmth of the pasta softens […] -
See articleGrilled Bell Pepper Pasta
Smoky grilled (or broiled) bell peppers take center stage in this mouthwatering pasta dish: Half are stirred into the pasta, while the rest are blended with fire-roasted tomatoes, almond butter, and smoked paprika to create a rich, creamy sauce. Crisp-tender broccoli adds a contrasting pop of green: Just toss it into the pasta water during […] -
See articleCherry Coffee Cake with Oat Crumble Topping
This wholesome, cherry coffee cake is tender, moist, and layered with sweet cherries and a crumbly oat topping. Warming vanilla and almond extracts add depth, while applesauce, almond butter, and flaxseed meal soaked in water help bind and add moisture, eliminating the need for oil. Readers outside the U.S. may be surprised that there’s no […] -
See articleEasy, Creamy Beet Pasta
Looking for a fresh way to enjoy beets? This nourishing twist on macaroni and cheese turns the earthy sweetness of cooked beets into a silky pink sauce that’s as beautiful as it is delicious. Featuring beets blended with soaked cashews, plant-based milk, red wine vinegar, and fresh thyme, the sauce has a mild sweetness and […]
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