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 (227)
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See articleHow 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 on identifying it, avoiding it, and salvaging foods that have suffered from it. What Causes Freezer Burn? Toughening, shriveling, discoloration and ice crystal formation all fall in the freezer burn category. These changes […] -
See articleRatatouille 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 vegetables into a richly flavored stew that can be served hot or cold. But its versatility doesn’t stop there. We’ve created a delicious base recipe that’s quick, easy, and oil-free that can be […] -
See articleHow 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 there’s another way that’s easy, healthy, and skips the worry of sterilizing and sealing jars. It’s called quick jam, or refrigerator jam, and it will keep in the fridge for up to two […] -
See articleWhat Is Agar, and How Do You Use It?
Ever since a 17th-century Japanese innkeeper discovered some leftover seaweed soup had gelled overnight (or so the legend goes), agar has been used as a gelatin-like setting agent in the kitchen. The tasteless, odorless seaweed derivative is a staple throughout Asia, where it’s used to thicken sauces, drinks, jellies, custards, and candies. It made its […] -
See articleRatatouille Bruschetta
Ratatouille, a traditional French dish, is often referred to as “peasants’ stew” due to its birthplace in the Provence countryside, where farmers needed to use up excess produce that ripened over the summer months. Luckily for us, people from all walks of life now enjoy this scrumptious dish. In this version, to help you save […] -
See articleIngredient IQ: How to Cook with Quinoa
Here’s everything you need to know about using the ancient grain quinoa in a modern-day kitchen, from different varieties to best ways to prepare it. In This Article You’ll Find: What Is Quinoa? Quinoa (pronounced keen-wah) is a healthy whole grain that’s quick to prepare, extremely versatile, and incredibly tasty. It’s sometimes referred to as […] -
See articleEverything You Need to Know About Zucchini
Zucchini is an ultra-versatile vegetable. Read on for everything you need to know about the beloved summer bumper crop, including how to select, store, and prepare it; what to do with an oversize zucchini; and more. What Is Zucchini? Zucchini are members of the gourd family along with cucumbers, melons, and pumpkins (which are all […] -
See articleHow to Make Great Veggie Kabobs (+5 Easy Homemade Marinades)
Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around the world. Most have origins in meat-based skewers such as shish kabobs (grilled lamb), but the term and the method can be applied to plant-based combinations—with spectacular results. Here’s a rundown of kabob […] -
See articleIn-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 that are in season in the summer months. Click the link (or scroll down) for everything you need to know about the fruit or veggie, from selecting pieces at the store to keeping […] -
See articleSea Vegetables 101: A Quick-Start Guide to Cooking with Seaweed
Sea vegetables, or edible seaweed, have been a staple ingredient in Japan, Korea, and China for millennia. Read on to learn more about common types of sea vegetables and how to use them in your kitchen today. What Are Sea Vegetables? “Sea vegetables” is the culinary term for the different seaweeds used in cooking. They […] -
See articleIsraeli Breakfast Salad Wrap
This savory breakfast wrap is packed full of fresh produce and creamy hummus for a morning meal that will keep you full until lunch. Lemon juice adds brightness, and chopped scallions offer a tangy onion flavor that pairs perfectly with cooling cucumber. Feel free to make these the night before; just cover tightly with plastic […] -
See articleA Cook’s Guide to 6 Types of Onions and How to Use Them
It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes shallots, leeks, garlic, and chives) have been cultivated for over 5,000 years and remain staple ingredients in every cuisine around the globe. Onions may look humble, but they have superpowers in the kitchen, with the ability to lift, […]
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