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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 (88)

How to Make Vegetable Broth

When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay…

Vegetable Broth full of carrot chunks, celery, an onion wedge, and fresh herbs in a medium silver pot on a gray table with a gray cloth wrapped around the pot handle see article

What Is Tahini? How to Use the Savory Sesame Seed Paste

Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that…

see article

Cherry Tomato Bruschetta Tartines

Piled high with chopped veggies, these tartines are a salad and a sandwich all rolled into one. A savory bean spread is…

Cherry Tomato Bruschetta Tartines on a white countertop see article

Penne with Butternut Squash and Fresh Fennel

This recipe is a great introduction to fresh fennel, which turns silky-soft when simmered with pasta. The light licorice taste of this…

Penne with Butternut Squash and Fresh Fennel in a gray bowl with wooden serving spoons see article

18 Essential Baking Tools for Healthy Home Bakers

Baking can often be more of a science than an art: The precise chemical reactions, ingredient ratios, and strict cook times are…

mother and child taking baked cookies from oven see article

Miso: the Flavor-Boosting Staple That Should Always Be in Your Fridge

Miso, the flavorful fermented soybean paste that gives miso soup its name, has a multitude of uses in a whole-food, plant-based kitchen….

miso paste in a ramekin on a wooden cutting board with a wooden spoon inserted into the paste see article

Sushi Coleslaw

All your favorite sushi flavors come together in this crunchy slaw featuring napa cabbage, chopped nori, scallions, and sesame seeds. A ginger-infused…

Sushi Coleslaw in a white serving dish next to two glasses of water see article

Kale Arrabbiata-Stuffed Spaghetti Squash

Roasted spaghetti squash strands make for a great pasta substitute in this flavorful Italian-inspired recipe. Store-bought marinara sauce is elevated to new…

Kale Arrabbiata-Stuffed Spaghetti Squash with a metal fork on a white marble counter see article

All About Grapes: Varieties, Tips, and Recipes

Bite-size and super-sweet with edible skins and minimal seeds (or none at all), grapes are as close to fruit perfection as it…

grapes - three types of table grapes on a table see article

Spicy Collard Slaw

Collards, like other dark, leafy greens, are members of the cabbage family. With their mild flavor and crisp-tender texture, they make a…

Spicy Collard Slaw in a ceramic bowl on a gray countertop see article

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