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)
-
See articleThe Whole Grain Flour Guide
Today’s supermarkets baking aisles are crammed with whole grain flour choices. The tasty, nutrient-dense options are all exciting—but they can also be a little overwhelming. Here’s a rundown of what’s what on the shelves and how to successfully use whole grain flours in your homemade baked goods. What Is Whole Grain Flour? Whole grain flours […] -
See articleMiso: the Flavor-Boosting Staple That Should Always Be in Your Fridge
Miso, the flavorful fermented soybean paste that gives miso soup its name, has a multitude of uses in a whole-food, plant-based kitchen. Here’s how to select, store, and cook with the umami-rich Japanese pantry staple. What Is Miso? Miso is made by combining soybeans and salt with a starter culture cultivated from cooked grains (rice, […] -
See articleSushi Coleslaw
All your favorite sushi flavors come together in this crunchy slaw featuring napa cabbage, chopped nori, scallions, and sesame seeds. A ginger-infused pear and soy sauce dressing offers the perfect balance of salt and sweetness that pays homage to classic sushi accouterments. If you want to make this slaw an hour or two ahead of […] -
See articleKale Arrabbiata-Stuffed Spaghetti Squash
Roasted spaghetti squash strands make for a great pasta substitute in this flavorful Italian-inspired recipe. Store-bought marinara sauce is elevated to new heights with the addition of fresh kale, hearty chickpeas, and an extra helping of herbs. The best part? No bowls are necessary! The sturdy spaghetti squash shell makes a natural container for the […] -
See articleAll About Grapes: Varieties, Tips, and Recipes
Bite-size and super-sweet with edible skins and minimal seeds (or none at all), grapes are as close to fruit perfection as it gets. Read on to find out everything you need to know about selecting, storing, and cooking with the clusters of fruit that have been a worldwide favorite since ancient times. Different Types of […] -
See articleSpicy Collard Slaw
Collards, like other dark, leafy greens, are members of the cabbage family. With their mild flavor and crisp-tender texture, they make a perfect slaw base. Crunchy bell peppers and tangy red onions add substance while a spicy citrus dressing brings it all together. Adjust the amount of hot sauce you use based on your spice […] -
See articleWhat Is Nutritional Yeast and How Do You Use It?
Think of nutritional yeast—or nooch, as fans like to call it—as the Parmesan of the plant-based food world. Made from yeast cultures that have been deactivated and dried into tiny granules or flakes, melt-in-your-mouth nutritional yeast has a rich, fermented, cheesy flavor that’s perfect on everything from popcorn to pasta. Once billed as a protein […] -
See articleCaramelized Pineapple Nice Cream
Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve texture perfectly highlights the notes of roasted tropical fruit and takes care of your dessert cravings without the unhealthy ingredients. For extra pineapple goodness, roast additional pineapple chunks to chop, chill, and sprinkle […] -
See articleVegan Stuffed Peppers with Lentils and Herbed Rice
If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can […] -
See articleHow to Stir-Fry Veggies, Tofu, and More
Stir-frying is a cooking technique that hails from China and is popular in many Asian cuisines. It calls for quickly cooking small pieces of food in a wok (or wide pan) over high heat. Simple, right? But never boring. The stir-fry method intensifies the taste of foods, enhances their texture, and offers endless possibilities when […] -
See articleHow to Make Vegan Sushi at Home
Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and max out on your favorite plant-based fillings. Here’s how to make and roll your own vegan sushi. 1. Select and Season the Grains No, you don’t need specialty rice to make sushi. Any […] -
See articleFlavor Savers: How to Freeze Fresh Herbs, Broth, and More
Ever started a stir-fry only to realize you don’t have any fresh ginger? Or mixed up a last-minute salsa, only to find you’re out of limes? Never again—when you keep a store of essential flavor enhancers like ginger, lime juice, fresh herbs, and more in your freezer. The following guide tells you everything you need […]
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.