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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 (60)

Your Guide to Whole Grains

Whole grains are the foundation of a whole food, plant-based diet. Read on for a list of whole grains (including gluten-free options),…

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Southern-Style Banana Pudding Parfaits

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy…

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Polenta 101: Cooking Tips and Recipes

Polenta is perhaps best known as a northern Italian dish, but it is also a staple in the cuisines of neighboring countries…

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Butternut-Pecan Nice Cream

Add some vegetable goodness to dessert by using naturally sweet butternut squash puree in this frozen dairy-free treat. The squash balances the…

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8 Smart Ways to Use Your Slow Cooker, Plus Recipes

Ever since Crock-Pot came out with the very first set-it-and-forget-it appliance in 1970, electric slow cookers have been kitchen mainstays for busy…

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It’s Grapefruit Season! Here’s How to Pick ‘Em and Recipes to Try

Sunny yellow, pale pink, or ruby red, grapefruit offers a full spectrum of citrus flavor and is a good source of fiber…

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Tartines with Wasabi-Ginger Beet and Avocado

Sushi seasonings such as ginger, wasabi, and rice vinegar add bright flavor notes to these jewel-tone tartines, a French version of the…

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

Think winter is the worst time for produce? Think again. A bountiful array of fruits and vegetables are at their most flavorful…

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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…

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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…

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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.

Join the Course

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