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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.

All Contributions from Mary Margaret Chappell (52)

Vegan Welsh Rarebit with Mushrooms

The classic, cheesy open-face sandwich from Wales gets a hearty plant-based makeover using beans and mushrooms for a base. The vegan rarebit…

vegan Mushroom Welsh Rarebit on white tablecloth see article

Sheet Pan Dinners 101 (with Recipes)

Looking for warm, hearty meals that require minimal effort and cleanup? Sheet pan dinners, aka tray bakes, have you covered. Think of…

Colorful array of roasted veggies on a sheet pan see article

How to Make Salsa: Quick Tips and Easy Recipes

Forget ketchup and mustard. Salsa is the one condiment you should always have in your fridge. Chopped or blended, fresh or jarred,…

see article

Ingredient IQ: Pumpkin

From porch decorations to pie fillings, pumpkins rule the fall produce landscape. Here’s how to pick, prep, and cook the gorgeous gourds…

Woman cutting pumpkins on a cutting board, preparing to cook see article

In-Season Produce: Your Guide to Fall Vegetables and Fruits

The harvest season lives up to its name with all the wonderful produce on offer once the weather turns cool. Here’s a…

fall fruits and vegetables including pumpkins and grapes see article

How to Make Any Recipe Vegan (and Healthy)

Common Plant-Based Substitutes and Dairy-Free Alternatives Your first thought when it comes to veganizing a recipe might be to reach for one…

vegan substitutions ingredient swaps - aquafaba nutritional yeast dried mushrooms see article

Ingredient IQ: Corn

Fresh corn needs no introduction. Kids love it. Cookouts wouldn’t be the same without it. And the sweet, crunchy kernels add oomph…

see article

Ingredient IQ: Tofu

For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s everything you need to know to confidently cook…

ingredient iq tofu see article

Mexican Chocolate Nice Cream

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate….

see article

Ingredient IQ: Mango

One taste of a perfectly ripe mango is enough to make anyone a lifelong fan of the juicy, sunset-hued fruit. Here’s everything…

mangoes see article

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