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 articleVegan Cranberry Orange Muffins
Moist and just sweet enough, these tasty muffins are full of fruity flavors, including tangy dried apricots and cranberries, orange zest, and orange juice. They’re excellent for brunch, dessert, or grab-and-go breakfasts or snacks. Sunflower butter adds richness to the batter, and sunflower seeds sprinkled on top lend crunch. But it’s the citrusy aroma that’ll […] -
See articleChocolate Mint Kiss Cookies
Perfect for special occasions, these vegan meringue-topped chocolate mint kiss cookies won’t last long. Your guests will never guess the secret ingredient: canned chickpeas! The dense, chocolaty cookie, which includes blended chickpeas, date paste, cocoa powder, and vegan chocolate chips, is delicious all on its own. Cacao nibs are stirred into the batter, deepening the […] -
See articleVegan Challah Bread
If you’re tapped to bring something to a potluck, this vegan challah bread, with its classic braided appearance, is a showstopper! Mashed white sweet potato adds extra sweetness to the dough. Mahleb (a Middle Eastern spice also called mahlab or mahlepi) is optional, but it’s worth hunting down if you can, as it adds gentle […] -
See articleVegan Gluten-Free Gingerbread Cookies
Your search for a scrumptious, vegan, gluten-free, gingerbread cookie recipe is over! Fragrant with the sweet-and-spicy aromas of ginger, allspice, and cinnamon, these comforting cookies are a fun goody for kids and a knockout treat for adults around the holidays and throughout the year. While traditional gingerbread is overloaded with butter and processed sugar, this […] -
See articleJamaican Orange Cornmeal Pudding with Coconut Fluff
Popular in Jamaica and across the Caribbean, cornmeal pudding serves as the base for this elegant layered dessert. Naturally sweetened with dates and infused with the citrusy goodness of fresh oranges, this pudding looks impressive when topped with an airy coconut fluff, vibrant pomegranate arils, and a wedge of orange. Traditional cornmeal pudding uses high-fat […] -
See articleSesame Date Cookies with Golden Turmeric Milk
Fragrant with cardamom and nutmeg, and with chunks of dried dates and cranberries dotted throughout, these chewy-on-the-inside and crisp-on-the-outside cookies have a festive air. A shot of plant milk flavored with golden turmeric is the perfect dipper, but you can also enjoy them plain, tucked into your lunchbox, or with a cup of tea. Made […] -
See articleGinger Peach Bread Pudding
This fruity peach bread pudding is a great way to use up bread that’s past its prime, but fresh bread works equally well. Chunks of peaches get extra juicy when baked and taste incredible nestled between chunks of bread baked in ginger- and vanilla-scented cashew cream. Making the cashew cream is a breeze; all you […] -
See articleUpside-Down Pineapple Cupcakes
When the Dole company sponsored a pineapple upside-down cake competition in the 1920s, they received over 2,500 entries and sparked a century-long love affair with the fruity dessert. This vegan twist takes the American classic into the modern day and makes 12 cupcakes, each topped with pineapple tidbits and dried cherries. Naturally sweetened with dates, […]
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