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Headshot of Mary Margaret Chappell

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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

All Contributions from Mary Margaret Chappell (125)

The Best Low-Fat, Low-Sugar Granola Recipe + 5 Flavor Variations

Most store-bought granolas are packed full of oil, sugar, and sodium, but our easy oil-free granola recipe transforms this breakfast staple from…

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What Is Celeriac? Get to Know and Love the Homely Root Vegetable

Celeriac, aka celery root, may not be the prettiest vegetable on the produce display—but don’t be put off by its brown, knobby…

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Vegan Galette with Caramelized Onion and Vegetables

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy…

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10-Minute Sage and Mushroom Tartine

Tartines are French open-faced sandwiches that feature thick slices of crusty bread piled high with delicious toppings. This 10-minute recipe utilizes the…

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A Cook’s Guide to Oats: How to Make Oat Milk, Oat Flour, and More

Rolled or steel-cut, ground into flour or blended into plant milk, oats are inexpensive, easy to prepare, and naturally gluten-free (with an…

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Six Easy Meals to Make with Leftover Chili

Vegan chili is the perfect meal for warming you up from the inside out, and there are plenty of creative possibilities for…

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Roasted Red Pepper and Tomato Bisque for Two

This smooth, tangy soup is made with everyday ingredients but packed with special-occasion flavor. Simply simmer diced tomatoes, jarred roasted red pepper,…

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How to Roast Garlic, Plus More Ways to Get the Best Garlicky Flavor

There’s nothing quite like garlic in the kitchen. Its segmented bulb sets it apart from other members of the allium family (onions,…

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Porcini-Lentil Vegan Pâté

When you’re ready to wow a crowd with a plant-based party appetizer, this vegan pâté is sure to do the trick. The…

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Butternut Vegan Cheddar Cheese with Chives

Impress the guests at your next soirée with these delectable butternut vegan cheddar slices that look beautiful on a plant-based charcuterie board….

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