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 articleWhat’s Chayote? Everything You Need to Know About the Sweet Green Squash
Love the tender mildness of zucchini? How about the crisp crunch of cucumber? Then it’s time to get cooking with chayote, their pear-shaped cousin that tastes a little like both. Here’s a rundown of all the ways to cook with chayote, plus prep, shopping, and storage tips for the ultra-versatile vegetable. What Is Chayote? Chayote […] -
See articleBeyond Roux: 5 Healthy Ways to Thicken Soups and Stews
Soup too thin? Stew too brothy? Rather than making a roux out of flour and fat, you can adjust the consistency of your dish with one of these wholesome low-fat add-ins. Whether you’re looking for a creamy or chunky texture, these tasty plant-based thickeners will help you strike the right balance. How to Thicken a […] -
See articleSpiced Roasted Oranges with Dried Cranberries
Roasting orange slices with pumpkin pie spice and a little sweetener turns them into a luscious indulgence that’s delicious served warm or at room temperature. Tart dried cranberries add bursts of extra fruitiness to the sweet citrus rounds and create a decorative finish that’s pleasing on the eye. The winter fruit and warming spices mean […] -
See articleWhat Is Panko? How to Use the Japanese Bread Crumbs
Panko bread crumbs are fluffy, flaky, unseasoned Japanese bread crumbs traditionally used as a crispy outer coating for fried foods. Now widely available in most supermarkets, the jagged, oblong bread crumbs come in whole wheat and gluten-free versions, and they can be used interchangeably with regular bread crumbs to give foods extra crunch. If you’re […] -
See articleRoasted Pineapple with Fresh Mint
Three simple ingredients create a gorgeous fruit-forward dessert that’s 100% free of added sugar and fat. Roasting pineapple chunks turns their tart juices caramel-sweet, and the mellowed-out tropical flavor pairs beautifully with tangy pomegranate arils. Chopped fresh mint adds a mouthwatering aromatic component and invokes the flavor profile of a fancy tiki drink, sans alcohol. […] -
See articleWinter Is Tangerine Season! What to Know About the Petite Citrus Treat
Juicy, sweet, and perfectly portable, tangerines are an excellent snack when you’re craving a hit of citrus. This petite fruit is at its peak during the winter months and is a delicious addition to salads, marinades, and baked goods. Take a look at our quick tangerine guide so you know which variety to buy, how […] -
See article5 Easy Vegan Quesadilla Recipes
Who needs cheese when you’ve got these scrumptious vegan quesadillas? Packed with hearty plant-based fillings and slathered with savory spreads, these vegan quesadillas are healthy comfort food at its best. Each of these easy recipes makes four quesadillas. Serve them as starters or a light meal, on their own or with some vegan queso sauce […] -
See articleVeggie Jambalaya with Black-Eyed Peas
This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with a vegan twist. Spicy Cajun seasoning, savory tomato paste, and smoky paprika create a luscious trifecta of flavors that will tingle your taste buds with every bite. Brown rice adds extra substance to […] -
See articleHow to Cook Chestnuts 4 Ways, Plus Shopping, Storage, and Peeling Tips
Want to cook with chestnuts but don’t know where to start? Here’s a rundown on everything you need to know, including how to select, cook, and peel whole chestnuts and how to incorporate the sweet, tender treats to your favorite recipes. What Are Chestnuts? Chestnuts are shiny, round tree nuts related to acorns and beechnuts. […] -
See articleSpaghetti with White Beans and Shallot-Sage Marinara
Six ingredients are all it takes to make this quick and delicious spaghetti dinner. A can of crushed tomatoes is transformed into a fragrant marinara sauce with the addition of savory shallots, which have a flavor that’s somewhere between onions and garlic. Fresh sage adds subtle herbal notes while a crack of black pepper contrasts […] -
See articleBrown Rice Noodle Bowls with Ginger-Garlic Sauce
Get dinner on the table in a flash with these super quick five-ingredient Asian noodle bowls. Chewy brown rice noodles are slathered in a savory ginger-garlic sauce and tossed with steamed veggies to create a quick and easy meal that’s healthy and hearty. Our recipe calls for an Asian stir-fry blend of frozen vegetables, but […] -
See articleAll About Olives: Everything You Need to Know to Select, Store, and Use Them
Any olive lover will tell you: There’s nothing quite like the meaty, tangy, salty, rich taste of table olives. Olives are unique in so many other ways, as well, from how they measure up nutrition-wise, to how they’re cured to make them tasty enough for consumption. Here’s everything you need to know to enjoy olives, […]
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.