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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 (77)

Caramelized Pineapple Nice Cream

Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve…

caramelized pineapple nice cream with chunks of toasted pineapple on top in a rectangular metal tin see article

Vegan Stuffed Peppers with Lentils and Herbed Rice

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on…

Vegan Stuffed Bell Peppers with Lentils and Herbed Rice in a cast iron skillet see article

Vegan Key Lime Pie

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich,…

Vegan Key Lime Pie with fresh lime slices in a tart tin on gray marble counter see article

How to Make Epic Veggie Kabobs

Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around…

Veggie Kabobs see article

How to Stir-Fry Veggies, Tofu, and More

Stir-frying is a cooking technique that hails from China and is popular in many Asian cuisines. It calls for quickly cooking small…

Table with stir-fry ingredients and equipment see article

Spiced Eggplant-Stuffed Peppers

These saucy stuffed peppers feature a hearty mix of spiced chickpeas and tender roasted eggplant. This recipe makes its own rich tomato…

Stuffed Bell Peppers Filled with Eggplant And Chickpeas see article

Flavor Savers: How to Freeze Fresh Herbs, Broth, and More

Ever started a stir-fry only to realize you don’t have any fresh ginger? Or mixed up a last-minute salsa, only to find…

flavor savers - herbs and tomato paste stored in freezer see article

Chickpeas 101: Everything to Know About the Lovable Legume

If there’s one bean to keep on hand in your kitchen, it’s chickpeas. Rich in fiber and B vitamins, the round, nubbly…

chickpeas in a bowl see article

Cherry-Almond Nice Cream

Almond extract makes this frozen confection taste like Amarena gelato, an Italian favorite made with Amarena cherries and almond flavoring. Using thawed…

Close-up shot of pink-hued almond cherry nice cream, with visible bits of cherries, and an ice cream scoop see article

Up Your Strawberry Savvy: Selection Tips, Storage Hacks, and Recipes to Try

Prime strawberry season is upon us! Here’s everything you need to know about the candy-sweet jewels of spring and summer, including tips…

A heart-shaped bowl of strawberries set on green grass see article

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