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 article9 Vegan Breakfast Burritos and Wraps to Kickstart Your Day
Switch up your morning routine with one of these easy recipes for vegan breakfast burritos and wraps. We’ve drawn flavor inspiration from around the world and encourage you to take creative liberties with the ingredients you tuck inside these tasty wraps. Finding the right ratio of creamy elements (such as mashed beans or crumbled tofu), […] -
See articleHow to Make Roasted Delicata Squash Rings, Plus 5 Tasty Toppings to Try
With its thin, edible skin, delicata squash is one of the easiest winter squash varieties for home cooks to work with. One of our favorite ways to enjoy it is cut into rings, roasted until tender, and loaded up with a flavorful topping. Here’s how to do just that, with one base recipe plus five […] -
See articleThe Ultimate Guide to Whole Grain Rice Varieties
The key to taking a good rice dish and turning it into a great one? Choosing the right rice for the recipe. This handy guide covers all the brown and other whole grain rice options available, plus substitution options for each. Read on so you can shop smart and make your rice recipes really sing. […] -
See articleHomemade Pumpkin Puree in 4 Easy Steps (Works for Butternut, Too)
The next time a recipe calls for pumpkin puree, why not make your own? Sure, canned pumpkin is convenient, but it can’t compare to the sweet, complex flavor and creamy texture of homemade. What’s more, preparing homemade pumpkin puree is as easy as making any other vegetable puree. In fact, it may even be easier, […] -
See articleSavory Chickpea Flour Gravy
Rich-tasting and silky-smooth, this vegan gravy is delish served over mashed potatoes, stuffing, and roasted squash. Five simple ingredients come together to make this essential Thanksgiving sauce that will wow the crowd at your next feast. You can make this gravy recipe up to 3 days in advance and store it in an airtight container […] -
See articleTabbouleh-Style Stuffed Tomatoes
Hollowed-out beefsteak tomatoes make for delicious edible vessels and provide a fresh contrast to the punchy flavors of herbed tabbouleh in this Middle Eastern–inspired snack. Tabbouleh is traditionally made with bulgur, but our quick-and-easy version uses quinoa and whole wheat orzo pasta to create a satisfying mix of grains that soak up the tongue-tingling flavors […] -
See articleWhat Is Umami? The 10 Best Plant-Based Sources
Want to tap into the power of umami to add more flavor and satisfaction to your cooking? Here’s everything you need to know about the savory taste sensation, from what umami means and when it was discovered as the fifth core taste, to the foods that are highest in umami. What Is Umami? Umami (pronounced […] -
See articleWhat Is Chickpea Flour? Everything You Need to Know About Buying, Making, and Using this Gluten-Free Wonder
Finely ground, flavorful, and extremely versatile, chickpea flour is a gluten-free flour that should be in every kitchen. Read on for everything you need to know about the pale golden powder, from the different names it goes by, what to look for when shopping, best ways to store it, and delicious ways to use it. […] -
See articleSoy Sauce, Tamari, Liquid Aminos: What’s the Difference?
Soy sauce plays so many roles in the kitchen: The Asian seasoning is a must in stir-fries and sushi dipping sauces, of course, but it also makes its way into salad dressings, pasta dishes, roasted vegetable marinades—basically in any dish where its salty, savory goodness will give the flavors a little boost. All the more […] -
See articleHow to Quick Pickle Onions, Cukes, Green Beans and More: Easy Low-Salt Pickle Recipes
Brighten up snacks and meals with low-sodium, no-sugar, no-hassle quick pickles! You won’t believe how tasty homemade pickles can be, using zero added sugar and just a fraction of the salt found in store-bought pickles. And there’s no need to sterilize the jars. Read on for an overview of the quick-pickling process and a base […] -
See articleA Cook’s Guide to Black Garlic: What It Is, How It’s Made, Plus 15 Tasty Ways to Use It
Want to add instant wow to your savory dishes? Look no further than black garlic. Once only available in Asian groceries, the flavorful ingredient can now be found everywhere from small farmers markets to large grocery chains, including Trader Joe’s. Here’s everything you need to know to get cooking with it today, from what black […] -
See articleHow to Adapt a Stovetop Recipe for the Instant Pot
The Instant Pot’s enduring success can be chalked up to the drastically slashed cooking times, easy cleanup, and set-it-and-forget-it peace of mind it lends to home cooking. Despite the hundreds of Instant Pot cookbooks on the market, many cooks don’t know how simple it is to adapt their own stovetop recipes for the Instant Pot. […]
Master The Art Of Plant-based Cooking.
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