Carla Christian, RD, LD Archives - Forks Over Knives

Greek Stuffed Mini Peppers

Carla Christian, RD, LD — Fri, 17 Nov 2023 18:11:56 +0000

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 fresh parsley, and serve tapas-style at your next dinner party. To make this recipe your own, feel free to add other soft green herbs to the bean mixture or drizzle with a little balsamic vinegar. You can store any leftovers in an airtight container in the refrigerator for up to three days.

For more vegan Greek recipes, check out these tasty ideas:

Yield: Makes 12 stuffed pepper halves

Time: 10 minutes

1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
1 tablespoon lemon juice
½ teaspoon lemon zest
½ teaspoon dried oregano, crushed
Sea salt, to taste
Freshly ground black pepper, to taste
6 miniature bell peppers, halved lengthwise and seeded
3 tablespoons chopped fresh parsley (optional)

Instructions

In a medium bowl combine beans, lemon juice, lemon zest, and oregano. Mash mixture until nearly smooth. Season with salt and black pepper.
Spoon bean mixture into bell pepper halves. Sprinkle with fresh parsley (if using) and additional lemon zest.

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Pumpkin Ice Cream

Carla Christian, RD, LD — Wed, 06 Oct 2021 17:08:40 +0000

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 Cream, crushed walnuts, and an extra drizzle of maple syrup.

Yield: Makes 3 cups

¼ cup pure maple syrup
2 tablespoons finely chopped pitted whole dates
1 15-oz. can pumpkin
1 14-oz. package firm, light silken-style tofu
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon

Instructions

In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
Freeze chilled mixture in a 1½- or 2-quart ice cream maker according to the manufacturer’s directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoopable ice cream.

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Chipotle-Watermelon Gazpacho

Carla Christian, RD, LD — Mon, 05 Aug 2019 17:24:26 +0000

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.

Yield: Makes 5 cups

3 cups 1-inch pieces seedless watermelon
½ cup fresh cilantro leaves
1 tablespoon lime juice
2 cloves garlic, chopped
½ teaspoon ground cumin
¼ to ½ teaspoon chipotle chile powder
3 cups yellow cherry or grape tomatoes, halved
1 cup peeled and sliced cucumber
¼ cup chopped red onion
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a food processor or blender, combine watermelon, ¼ cup of the cilantro, the lime juice, garlic, cumin, and chipotle powder. Cover and process until smooth. Add half the tomatoes, the cucumber, and onion. Cover and pulse until nearly smooth, leaving some chunks of vegetables.
Stir in remaining tomatoes. Season with salt and pepper. If desired, chill up to 2 hours before serving.
Top servings with remaining ¼ cup cilantro and additional watermelon.

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Peach-Cranberry Cobbler

Carla Christian, RD, LD — Thu, 28 Nov 2019 16:32:13 +0000

Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly decadent dessert.

Yield: Makes 7½ cups

⅓ cup pure cane sugar
2 tablespoons cornstarch
Two 16-oz. pkg. frozen unsweetened peach slices, thawed (or 6 cups sliced fresh peaches)
1 cup fresh or frozen cranberries
1 cup whole wheat pastry flour
½ cup rolled oats
¼ cup pure cane sugar
1 tablespoon chia seeds
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground cinnamon
½ cup unsweetened plant-based milk
¼ cup unsweetened applesauce
¼ cup cashew butter

Instructions

Preheat oven to 400°F. In a large saucepan combine the ⅓ cup sugar, the cornstarch, and ¼ cup water. Add peaches. Cook and stir over medium until slightly thick and bubbly. Stir in cranberries. Transfer hot mixture to a 2-qt. baking dish.
For topping, in a medium bowl stir together the next six ingredients (through cinnamon). In a small bowl whisk together milk, applesauce, and cashew butter. Add milk mixture all at once to flour mixture; stir just until combined. Spoon over peach mixture.
Bake 25 to 30 minutes or until filling is bubbly and topping is golden.

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Vanilla Nice Cream With Real Vanilla Bean

Carla Christian, RD, LD — Wed, 27 Nov 2019 18:35:32 +0000

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.

Yield: Makes 4½ cups

1 vanilla bean, split lengthwise
5 medium bananas, peeled, sliced, and frozen
¼ to ½ cup unsweetened plant-based milk

Instructions

Using a small sharp knife, scrape seeds from vanilla bean.
In a food processor combine vanilla seeds, frozen bananas, and ¼ cup of the milk. Cover and process until smooth, adding as much of the remaining milk as needed.
Serve immediately for a soft-serve ice cream or freeze at least 4 hours for a scoopable ice cream. Store in the freezer for up to 1 week.

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Pumpkin Alfredo Casserole

Carla Christian, RD, LD — Mon, 28 Oct 2019 18:21:56 +0000

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.

Yield: Makes 8 cups

2 cups cauliflower florets
8 oz. Yukon gold potatoes, cut into ½-inch pieces
½ cup chopped onion
2 cloves garlic, halved
1¼ cups low-sodium vegetable broth
1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
1 cup canned pumpkin
2 teaspoons chopped fresh sage
½ to ¾ cup unsweetened plant milk, such as almond, soy, cashew, or rice
Sea salt and ground black pepper, to taste
12 oz. dried whole wheat linguine
8 oz. thick asparagus spears, trimmed and cut into 1-inch pieces
1 cup sliced carrots
3 tablespoons raw unsalted cashews, toasted and finely ground
1 tablespoon nutritional yeast
⅛ teaspoon garlic powder

Instructions

Preheat oven to 375°F. In a medium saucepan combine cauliflower, potatoes, onion, garlic, and broth. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until very tender. Cool slightly (do not drain). Transfer mixture, in batches if needed, to a blender or food processor. Add beans, pumpkin, and sage. Cover and blend or process until smooth and creamy, adding as much of the milk as needed to reach desired consistency. Season with salt and pepper.
Meanwhile, cook linguine according to package directions, adding asparagus and carrots the last 2 minutes. Drain and return to pot. Stir in pumpkin mixture.
Spread mixture into a 3-qt. baking dish. Bake, covered, 25 to 30 minutes or until bubbly.
In a small bowl combine cashews, yeast, and garlic powder. Sprinkle over linguine mixture. If desired, top with additional sage.

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Farro, Mushroom, and Leek Gratin

Carla Christian, RD, LD — Thu, 17 Oct 2019 19:43:26 +0000

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 a few flavorful ingredients to make a fabulously simple, rich-tasting sauce.

Yield: Makes 5 cups

½ cup raw unsalted cashews
3 cups low-sodium vegetable broth
1 cup farro
½ cup unsweetened plant milk
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
½ teaspoon onion powder
Sea salt and freshly ground black pepper, to taste
3 cups assorted fresh mushrooms, such as button, cremini, oyster, and/or shiitake, sliced
1 cup thinly sliced leeks
½ cup chopped celery
½ cup chopped carrot
3 cloves garlic, minced
2 cups torn fresh kale
⅓ cup crushed multigrain crispbread, such as Wasa brand, or whole wheat panko bread crumbs

Instructions

In a small bowl, combine cashews with enough hot water to cover them; soak cashews for 30 minutes; drain.
Preheat oven to 350°F. In a medium saucepan bring broth to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain any excess liquid.
Meanwhile, in a small food processor or blender combine drained cashews with milk, vinegar, mustard, maple syrup, and onion powder. Cover and process until smooth. Season with salt and pepper.
In an extra-large skillet cook the next five ingredients (through garlic) over medium 5 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in kale; cook 2 to 3 minutes more or just until kale is wilted. Stir in cooked farro and cashew puree. Spoon into a 2-qt. baking dish.
Bake, covered, 15 minutes. Sprinkle with crushed crispbread. Bake, uncovered, 10 to 15 minutes more or until crispbread is toasted.

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Grilled Corn on the Cob with Chipotle-Lime Rub

Carla Christian, RD, LD — Mon, 29 Jul 2019 17:56:08 +0000

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 100-percent cotton string, as synthetic string will melt during cooking.

Yield: Makes 6 ears of corn

6 ears of corn with husks
¼ cup lime juice
1 teaspoon ground chipotle chile pepper
½ teaspoon garlic powder
¼ teaspoon sea salt

Instructions

Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn and tie with 100-percent cotton kitchen string to hold closed. Soak corn in enough water to cover 1 to 2 hours; drain.
Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once.
Meanwhile, in a small bowl combine remaining ingredients.
Remove string from corn and pull back husks. Tie husks with string to hold open. Brush corn with lime juice mixture.

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Zucchini, Corn, and Black Bean Soup

Carla Christian, RD, LD — Thu, 25 Jul 2019 17:27:44 +0000

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.

Yield: Makes 8 cups

1 32-oz. carton unsweetened, unflavored almond milk
2 cups ½-inch pieces peeled russet potatoes
½ cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
2 cups fresh corn
1 15-oz. can no-salt-added black beans, rinsed and drained
1 medium zucchini, quartered lengthwise and cut into ¼-inch slices
1 teaspoon snipped fresh thyme
2 tablespoons sherry vinegar
Sea salt and freshly ground black pepper, to taste

Instructions

In a 4-qt. Dutch oven combine almond milk, potatoes, onion, celery, and garlic. Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until potatoes are tender, stirring occasionally.
Stir in corn, beans, zucchini, and thyme. Return to boiling; reduce heat. Simmer 10 minutes or until zucchini is tender. Stir in vinegar and season with salt and pepper.

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Grilled Peach and Blueberry Pasta Salad

Carla Christian, RD, LD — Tue, 23 Jul 2019 20:00:47 +0000

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.

Yield: Makes 14 cups

4 cups dried multigrain penne pasta
4 firm, ripe peaches, halved and pitted
3 lemons
4 teaspoons Dijon mustard
4 cloves garlic, minced
1 5-oz. package fresh baby arugula
2 cups fresh blueberries
Sea salt, to taste
Freshly ground black pepper, to taste
4 teaspoons pure maple syrup

Instructions

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.
Place four peach halves, cut sides down, on grill rack. Grill, covered, over medium-high 8 minutes or until grill marks appear; cool. Cut remaining four peach halves into ½-inch pieces.
For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons. In a large bowl whisk together lemon zest and juice, mustard, and garlic. Remove half of the dressing; set aside. Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat. Season with salt and pepper.
Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.

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