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 Make Any Recipe Vegan (and Healthy)
Common Plant-Based Substitutes and Dairy-Free Alternatives Your first thought when it comes to veganizing a recipe might be to reach for one of the many faux meats or cheeses that are on the market today. But if you’re looking to improve your health, we encourage you to steer clear of highly processed products and instead […] -
See articleSweet, Chewy, and Nutrient-Packed: A Deep Dive into Dates
Lusciously chewy and caramel-sweet, dates definitely live up to their reputation as “nature’s candy.” But beyond just being a delicious snack, dates have a wide variety of culinary uses, elevating the flavors and bringing natural richness to sweet and savory dishes alike. They’re also a rich source of fiber and other nutrients. In this guide, […] -
See articleIn-Season Produce: Your Guide to Spring Vegetables and Fruits
What cook hasn’t yearned for the fresh flavor of spring’s first asparagus or peas, or the juicy sweetness of locally grown strawberries? They’re just two of the luscious produce items that make their yearly debut when the weather first begins to warm up. Read on for a full list of fruits and vegetables in season […] -
See articleWhy New Potatoes Are a Springtime Must-Have—Plus a Crispy Recipe to Try
If you’ve ever bitten into a perfectly tender, slightly sweet, and ultra-creamy potato, there’s a good chance it was a new potato. These young tubers, harvested before they reach full maturity, are a spring specialty that bring a fresh, buttery taste to a wide variety of dishes. Their ultra-thin, flaky skins and smooth, firm texture […] -
See articleSteel-Cut Oat Risotto with Leeks and Artichokes
Steel-cut oats have a creaminess similar to short-grain Arborio rice traditionally used in risotto—but they require much less stirring! The oats, lentils, and leeks are covered and left to cook for 15 minutes. After a quick stir, add artichoke hearts and radishes and leave them again, removing the lid for the last few minutes of […] -
See articleHow to Make Salad Dressing Without Oil
While oil is often the first thing people reach for to whip up a full-bodied salad dressing, there are lighter, healthier (and more flavorful!) ways of achieving the same effect. Read on for easy oil-free recipes for a range of salad dressings, from creamy to nutty to fruity, plus a primer on making and customizing […] -
See articleWild Mushroom Soup with Rosemary
Low in calories and packed with flavor, this wild mushroom soup is delicious made with any of the wild mushroom varieties found in specialty grocers and at farmers markets. It’s a light starter for a meal. Dried porcini mushrooms add extra umami flavor and need 30 minutes to soak, so get those going first. Tips […] -
See articleCook’s Guide to Fresh Chile Peppers
When it comes to chile peppers, cooks fall in two camps: the fiery-food lovers who think the more chiles the better, and the hot-food haters who are often too timid to try cooking with them. No matter which group you belong to, once you’re familiar with the different varieties and know how to prepare them, […] -
See articleIs Parchment Paper Toxic? What You Need to Know
Lately, there’s been a lot of buzz about ditching nonstick pans due to concerns over PFAS—those notorious “forever chemicals” linked to potential health risks. But did you know that your parchment paper could be another hidden source of these same toxins? Many brands use PFAS to enhance parchment’s nonstick and moisture-resistant properties, potentially leaching chemicals […] -
See articleWhole Grain Soft Pretzel Bites
Pretzel bites may just be one of the fastest, easiest yeast-bread projects around. First you make the yeast dough and let it rise. Then you shape the dough into ropes and cut them into bite-size pieces—no tricky twisting needed. After that, you boil the bites in a baking soda solution. (Don’t panic! It’s as easy […] -
See articleHow to Make Delicious, Healthy Popcorn Without Butter or Oil
Popcorn has a well-earned reputation as one of the healthiest whole grain snacks—provided it’s not drenched in butter or doused with salt. But achieving a flavorful bowl of salt-free, low-fat popcorn takes a little know-how. From understanding why some popcorn pops fluffier to mastering the art of getting seasonings to stick without oil, this guide […] -
See articleHow (and Why) to Freeze Tofu
For tastier tofu that’s easier to work with, freezing is the secret weapon you didn’t know you needed. Read on to learn why this super-simple hack works and how to do it—plus, we’ll cover a few instances in which it’s best to stick with fresh tofu. How Freezing Transforms Tofu When regular (not silken) tofu […]
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.