close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

description

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

Headshot of Mary Margaret Chappell

All Contributions from Mary Margaret Chappell (99)

Sea Vegetables 101: A Quick-Start Guide to Cooking with Seaweed

Sea vegetables, or edible seaweed, have been a staple ingredient in Japan, Korea, and China for millennia. Read on to learn more…

Different types of edible seaweed shown on small white plates see article

Israeli Breakfast Salad Wrap

This savory breakfast wrap is packed full of fresh produce and creamy hummus for a morning meal that will keep you full…

Israeli Breakfast Salad Wrap see article

A Cook’s Guide to 6 Types of Onions and How to Use Them

It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes  shallots, leeks, garlic, and…

Bowl of sliced red and white onions, with whole red and white onions off to the side see article

Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce

The ultimate quick weeknight dinner, these scrumptious quinoa-chickpea grain bowls are ideal for cleaning out straggler ingredients from your pantry. Tender sweet…

Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce in white bowls see article

8 Simple Hacks for Smoother, Tastier, More Interesting Hummus

As healthy foods go, hummus is in a league all its own. Kids love it. Adults crave it. (Ever found yourself eating…

A table with a bowl of harissa roasted hummus, along with edamame and a ramekin of sliced limes see article

Fonio: the Ancient West-African Grain That’s Healthy, Sustainable, and Quick-Cooking

If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa…

A flat-lay shot of a plate with some ground fonio flour on it, a wooden spoon, and a small bowl with fonio grains in it see article

Everything You Need to Know About Chia Seeds

Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based…

chia seeds in a blue bowl with a handle, with some spilling out underneath and around the bowl onto a gray background see article

Butternut Cream Farfalle with Black Beans and Pumpkin Seeds

Craving a meal that’s creamy, hearty, and crunchy all at the same time? This is the dish for you. Earthy butternut squash…

Butternut Cream Farfalle with Black Beans and Pumpkin Seeds on a white plate and gray background see article

Knife Skills for Beginners: A Visual Guide to Slicing, Dicing, and More

Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This…

A dark cutting board with three knives laid out parallel across the board, along with a few radishes and a small bowl with finely chopped herbs see article

Miso Tofu Waffles with Kasha Salad

Extra-firm tofu gets crispy on the outside and stays tender on the inside when cooked in a waffle maker for this creative…

Miso Tofu Waffles with Kasha Salad on a white plate see article

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 the Course

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap