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 articleWhy You Should Always Have Soba Noodles in Your Pantry
In Brief If the pasta selection in your pantry doesn’t already include a package or two of soba noodles, it’s time to add some to your stash. Hot or cold, lightly dressed or swimming in a savory broth or sauce, the thin, tan strands are a great option for fast weeknight meals. (Most types of […] -
See articleTop Fruits and Veggies to Freeze Before Summer’s Over
Follow these tips for freezing summer’s best fruit and veggie offerings so you can enjoy their sun-kissed goodness all year long. Freezing Tomatoes Nothing beats the flavor of peak-season local tomatoes, and nothing could be easier than freezing them to use later in sauces, soups, and stews. Simply place whole washed and dried tomatoes on […] -
See articleVeggie Steaks That Steal the Show: Easy How-To and 11 Flavor-Packed Recipes
There’s nothing like taking a bite of a thick, tender, juicy steak—a veggie steak, that is. And there’s nothing easier than roasting veggie steaks for a hearty, satisfying (dare we say “meaty”?) main dish that lets vegetables take center-plate. Simply follow the step-by-step instructions below; then serve your creations steak-house style with a baked sweet […] -
See articleSlow-Cooker Chocolate Fudge Cake
This rich, moist treat “bakes” to perfection right in your slow cooker. Made with naturally sweet dates and a combination of almond and whole wheat pastry flours, it features a fudgy chocolatey base that’s as satisfying as it is simple. Serve this scrumptious slow cooker fudge cake with fresh berries and/or banana slices for a […] -
See articlePico de Gallo
Bright, fresh, and bursting with flavor, pico de gallo is a year-round staple that truly shines when tomatoes are at their seasonal peak. This quick 10-minute Mexican favorite perks up everything from tortilla chips and tacos to baked potatoes and breakfast hash. For the best flavor, let it sit for at least 15 minutes so […] -
See articleEdamame: How to Buy, Store, and Cook the Beloved Green Soybean
In Brief Mention edamame and most people’s first thought is the whole, steamed pods that are so much fun to eat in Japanese restaurants. But ever since frozen bags of shelled edamame became common in North American grocery stores in the 1990s, the protein-rich green soybeans have become a beloved ingredient in recipes, especially among […] -
See articleSlow-Cooker Baked Beans
These slow-cooker baked beans made with canned beans are the ultimate fuss-free comfort food. Cannellini beans and tomato paste are combined with onions and maple syrup to achieve the perfect balance between tangy and sweet, while mustard and ground cloves add depth. Whether you’re craving a hearty winter warmer or a summer side that won’t […] -
See articleMichelin-Starred L’Arpège Paris Goes (Mostly) Vegan Overnight
Paris’s L’Arpege—one of the World’s 50 Best Restaurants—just ditched meat, fish, dairy, and eggs. While this week’s news that Eleven Madison Park will reintroduce meat and seafood has dominated headlines, another major development in vegan haute cuisine has flown largely under the radar: French chef Alain Passard has taken his famed three-Michelin-star Paris restaurant, L’Arpège, […] -
See articleWatermelon Salsa, Pickles, Poke, and More: Savory Ways to Enjoy the Juicy Fruit
A classic American snack, watermelon is more than just a sweet treat on hot summer days: The versatile fruit’s bright red flesh soaks up savory flavors much like tofu or eggplant do. With smoky, tangy, or spicy seasonings, you can transform watermelon from an afternoon nibble into a memorable main course or scrumptious side dish. […] -
See articleMeet Shiso, the Japanese Herb That Tastes Like Summer
If you love the bright, bold flavors of basil, mint, and cilantro, chances are you’ll be smitten with shiso, an aromatic herb that’s a mainstay in Japanese cuisine. “Shiso can be a seasoning, a garnish, and even a coloring agent in Japanese cuisine,” says Julia Boucachard, founder of the Mori Café in Paris and author […] -
See articleOur Favorite Nonstick Kitchen Tools for Easy Oil-Free Cooking
Eating whole-food, plant-based means cutting out as many ultraprocessed foods as possible—including oil. Despite popular claims that some oils, such as olive or avocado, are health foods, all oils are a form of processed, concentrated fat that’s been stripped of its original nutritional value. To enjoy a diet full of abundance that keeps you satiated […] -
See articleWhy Vegan Cooks Swear by Kala Namak (aka Black Salt) for Adding Eggy Flavor Without Eggs
Most vegan egg replacements of yore did a good job mimicking eggs’ look and consistency but lacked the rich umami flavor that eggs impart. Nowadays, plant-based cooks are turning to kala namak, or Himalayan black salt, to give everything from tofu scrambles to vegan mayonnaise a distinctively eggy edge. “If you’ve ever missed the taste […]
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