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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 (42)

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…

easy breakfast bowls= breakfast bowl recipes see article

I-Heart-Cherries Breakfast Bowls

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

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

In-Season Produce: Your Guide to Summer Vegetables and Fruits

Buy only the best when you shop for produce this summer. Read on for a rundown of all the fruits and vegetables…

summer produce guide to fruits vegetables in season see article

Chocolate Lover’s Quinoa and Pear Breakfast Bowls

Chocolate and pears are a match made in heaven. Here, quinoa helps meld the two together in decadent-tasting breakfast bowls, which also…

chocolate lover's quinoa breakfast bowl wordpress see article

Quick Congee

Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for…

Quick Congee see article

Ingredient IQ: Basil

The hot, sunny days of summer bring out the best in this aromatic herb. Here’s how to select, store, and prepare basil…

basil ingredient iq 2 see article

Blueberry Bliss Breakfast Bowls with Freekeh

Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which…

Blueberry Bliss Breakfast freekeh Bowl wordpress see article

The Whole Grain Flour Guide

Today’s supermarkets have baking aisles that are crammed with whole grain flour choices. The tasty, nutrient-dense options are all exciting—but they can…

whole grain flour 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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