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 (46)
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
See articleMoroccan Butternut Squash and Chickpea Stew
Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that’s a perfect way to warm up…
See articleCauliflower and White Bean Soup
Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and…
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.
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.