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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 (18)

Top Fruits and Veggies to Freeze Before Summer’s Over

Follow these tips for freezing summer’s best fruit and veggie offerings so you can enjoy their sun-kissed goodness all year long.  Freezing…

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Farmers Market Tips: Dos and Don’ts

Ready to breeze through the farmers market with ease and come home with the best-looking produce—without blowing your food budget? Whether you…

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How to Pair Fresh Herbs with Produce: The Ultimate Guide

Love the flavor explosion that happens when you pair fresh basil with peak-season tomatoes? Then you’re sure to enjoy all the other…

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How to Make Veggie Steaks (Great for Vegans)

There’s nothing like taking a bite of a thick, tender, juicy steak—a veggie steak, that is. And there’s nothing easier than roasting…

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The Ultimate Guide to Nice Cream

Nice cream is a treat that totally lives up to its name.  What Is Nice Cream? Nice cream is a sugar-free, dairy-free…

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Blanching 101: How to Blanch Vegetables and Fruits

Want to speed up your prep work, shorten your time in the kitchen, and make your fresh produce last longer in the…

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How to Chiffonade

Chiffonade (pronounced shiff-oh-NOD) is one of those culinary terms that sounds complicated and intimidating, but it’s actually an easy slicing technique to…

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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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Reducing Waste By Using Food On Hand

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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