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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 (4)

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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10 Plant-Based Ways to Cook with Barbecue Sauce

Who says barbecue sauce is only for grilling (or meat, for that matter)? There are so many other great ways to use…

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