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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 (11)

Which Knives to Use for What (Tips from Chef Amanda Cohen)

You’d probably expect chef Amanda Cohen to flourish an impressive array of knives as she prepares the dishes at Dirt Candy, her…

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How to Reduce Food Waste By Using What You Have

Americans waste 150,000 tons of food a day—almost one pound per person—according to a study published last April. What’s more, the biggest…

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A Conversation with Award-Winning Vegan Chef Mark Reinfeld

Mark Reinfeld has been at the forefront of the plant-based revolution from the very beginning. In his more than 25 years as…

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How to Build Better Vegan Sandwiches

Turn the ultimate convenience food into the ultimate healthy meal with these flavor-boosting sandwich ingredient ideas. Choose whole grain bread. High in…

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Major U.S. Culinary Schools Get Serious About Plant-Based Cooking

Two of the biggest culinary schools in the United States—the Institute of Culinary Education and the Culinary Institute of America—are making waves…

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How to Substitute Beans for Meat in Any Recipe

Choosing a plant-based diet doesn’t mean giving up the meat-based dishes you love. On the contrary, there are lots of plant foods…

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Ingredient IQ: Nutritional Yeast

Think of nutritional yeast—or nooch, as fans like to call it—as the Parmesan of the plant-based food world. Made from yeast cultures…

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How to Make Oil-Free Vinaigrettes

The classic recipe for a vinaigrette is pretty simple: one part vinegar to two or three parts oil. So, what do you…

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Ingredient IQ: Ginger Root

Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is…

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How to Read a Recipe

Experienced chefs may be able to freestyle their way through preparing a dish, but for the rest of us, following a recipe—closely,…

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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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