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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 (47)

How to Make Any Recipe Vegan (and Healthy)

Common Plant-Based Substitutes and Dairy-Free Alternatives Your first thought when it comes to veganizing a recipe might be to reach for one…

vegan substitutions ingredient swaps - aquafaba nutritional yeast dried mushrooms see article

Ingredient IQ: Corn

Fresh corn needs no introduction. Kids love it. Cookouts wouldn’t be the same without it. And the sweet, crunchy kernels add oomph…

see article

Ingredient IQ: Tofu

For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s everything you need to know to confidently cook…

ingredient iq tofu see article

Mexican Chocolate Nice Cream

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate….

see article

Ingredient IQ: Mango

One taste of a perfectly ripe mango is enough to make anyone a lifelong fan of the juicy, sunset-hued fruit. Here’s everything…

mangoes see article

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…

Vegan Ice Cream see article

Ingredient IQ: Okra

Okra was introduced to North America by enslaved people brought over from West Africa in the 17th century. Ever since, it has…

Okra see article

How to Kick Up Your Breakfast Bowl Game

Sweet or savory, hot or cold, a breakfast bowl is the busy cook’s best friend in the morning. Here are our top…

see article

I-Heart Cherries Breakfast Bowls with Cherry Compote

A sweet and nourishing breakfast is as easy as 1-2-3 with this simple recipe. Kasha, or toasted buckwheat groats, have a texture…

cherry breakfast bowl see article

Savory Tamale Breakfast Bowls

Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a…

Tamale Bowls wordpress see article

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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