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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 (29)

White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

Fettuccine Alfredo has never been the healthiest pasta choice…until now. In this version, a blended white bean sauce is used instead of…

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15 Ways to Use and Cook with Canned Beans

Beans are the ultimate convenience food: Inexpensive, shelf-stable, filling, and flavorful, they’re ready when you are to whip up easy meals in…

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Ingredient IQ: Lettuce

There are many varieties of lettuce out there, but most kinds that you’ll see in the grocery store fall into one of…

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Ingredient IQ: Fennel

Here’s everything you need to know about fennel, a bulbous vegetable with a unique flavor profile that is a favorite ingredient in…

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How to Make a Buddha Bowl

Here’s everything you need to know to prepare and enjoy a Buddha bowl.   First off…just what is a Buddha bowl? Buddha bowl…

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Ingredient IQ: Date Paste

As a healthy alternative to sugar in recipes, date paste owes everything to the fruit it’s made from. Date palms grow in…

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Instant Pot 101

From soups to pilafs, the Instant Pot and other multicookers can deepen flavors while drastically reducing cooking time for a variety of…

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Ingredient IQ: Kale

Kale is a versatile plant-based powerhouse. Here’s a practical guide to using the crinkly-leafed green in the kitchen. What’s the difference between…

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Ingredient IQ: Pears

When the weather gets chilly, pears come into their prime. Here’s everything you need to know to make the most of the…

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Ingredient IQ: Vinegar

Chances are you’ve already got a bottle (or two) of vinegar in your pantry. Here are the best ways to maximize its…

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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.

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