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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 (119)

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…

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Vegan Key Lime Pie

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich,…

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12 Types of Mushrooms and How to Use Them

With their meaty texture and mouthwatering flavor, mushrooms are a plant-based cook’s best friend—and we have the recipes to prove it!  Here’s…

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What Are Leeks? How to Clean, Cut, and Cook Them

Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of “the gourmet’s onion” (a well-earned nickname) and the…

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Your Guide to Fall Fruits and Vegetables That Are In Season Now

The harvest season lives up to its name with all the wonderful produce on offer once the weather turns cool. Here’s a…

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Flaxseeds 101: How (and Why) to Use Them in Cooking and Baking

Cruise through any natural foods market and you’ll find flaxseeds have become a popular addition to everything from breakfast cereals to pet…

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Waffled Hash Browns with Spicy White Beans

This creative take on classic hash browns is the perfect savory dish to serve at your next brunch gathering. Shredded carrots and…

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How to Deal with Freezer Burn and Other Frozen-Food Pitfalls

Freezer burn is a catch-all term for the unpleasant changes in appearance, taste, and texture of frozen foods. Read on for tips…

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Ratatouille Reimagined: 8 Ways to Enjoy Leftovers of the Classic French Dish

Ratatouille, the beloved Provençal dish enjoyed by both countryside farmers and cosmopolitan elites, calls for simmering a blend of Mediterranean herbs and…

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How to Make Quick Homemade Jam (No Canning Needed!)

Store-bought jams are often loaded with added sugar, and canning your own can take a lot of time, equipment, and effort. But…

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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.

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