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 articlePorcini-Lentil Vegan Pâté
When you’re ready to wow a crowd with a plant-based party appetizer, this vegan pâté is sure to do the trick. The key to its savory flavor lies in the porcini mushrooms, which have a rich, earthy flavor that needs little embellishment (not even added salt!). Look for dried porcinis online and in well-stocked supermarkets. […] -
See articleButternut Vegan Cheddar Cheese with Chives
Impress the guests at your next soirée with these delectable butternut vegan cheddar slices that look beautiful on a plant-based charcuterie board. Squash puree gives this vegan cheese an authentic color and creamy texture, which is enhanced by the addition of curry powder, tahini, nutritional yeast, and lemon juice. This clever flavor combination gets as […] -
See articleTricolor Salad with Quick-Pickled Onions
Three different bitter greens—Belgian endive, radicchio, and arugula—give this starter salad vibrant color and delectable crunch. Bright pink quick-pickled onions double as an eye-catching salad ingredient and a dressing when you sprinkle the pickling liquid over the leafy greens. Toasted walnuts add a warm, earthy flavor that complements the tangy bite of the onions, but […] -
See articleA Beginner’s Guide to Potatoes
Everything you need to know about one of the best-loved, most versatile foods in the world: potatoes. With potato selection and storage tips, basic cooking methods, blueprint recipes, and a rundown of which varieties are best for what, this guide has got you covered. Are Potatoes Vegetables? In the field or garden, a potato is […] -
See article13 Ways to Make Any Jarred Pasta Sauce Better
There are all kinds of easy ways to personalize prepared pasta sauce and turn it into something that tastes special. We’ve put together 13 make-it-better tips that will punch up the flavors and textures of a basic jarred tomato sauce in the time it takes to cook the noodles. Note: All quantities are given for […] -
See articleTurmeric 101: What It Tastes Like and How to Cook With It
There’s lots to love about turmeric, from the spice’s saffron-yellow color to its flavor-enhancing properties and potential health benefits. Read on for everything you need to know about turmeric’s history, flavor profile, uses, and medicinal properties. What Is Turmeric? Like ginger, turmeric is a rhizome plant native to Southeast Asia. Turmeric’s root-like underground stems have […] -
See articleVegan Chocolate Mousse
You’d never guess this decadent vegan chocolate mousse is hiding a secret serving of veggies within its sweet depths! Grated carrots add substance and a delicious earthy undertone to this healthy treat, which also harnesses the power of prunes and tofu to create the creamy texture. Cocoa powder delivers that chocolate punch that all avid […] -
See articleFried Rice Waffles with Silken Braised Eggplant
This is fried rice as you’ve never seen it before! No wok is needed for an easy, healthy dinner full of classic Chinese-takeout flavors and hearty ingredients. A tasty topping of braised eggplant adds extra substance and veggie goodness to a dish that’s already bursting with fresh produce. Simply assemble your rice mixture, spoon it […] -
See articleIngredient IQ: Tofu
For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s everything you need to know to confidently cook with it. Is Tofu Good for You? Totally free of cholesterol, tofu is an excellent plant-based alternative to meat and dairy. But because soybeans are higher in fat than other beans—and because tofu […] -
See articleVegan Key Lime Pie
Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich, custardy texture thanks to agar powder, a gelatin-like thickener made from seaweed. A lightly salted crust perfectly complements the fresh citrus that shines through in this show-stopping dessert. Garnish with fresh lime slices […] -
See articleFlaxseeds 101: How (and Why) to Use Them in Cooking and Baking
Cruise through any natural foods market and you’ll find flaxseeds have become a popular addition to everything from breakfast cereals to pet food. Here’s what you need to know about nutty-flavored, nutrient-packed flaxseeds, plus how to select, store, and use them in your own kitchen. What Are Flaxseeds? Flax is one of the eight founder […] -
See articleWaffled Hash Browns with Spicy White Beans
This creative take on classic hash browns is the perfect savory dish to serve at your next brunch gathering. Shredded carrots and turnips join forces with potatoes to create a veggie-packed nest that gets delightfully crispy on the outside and soft on the inside when baked in a waffle iron. The golden brown grids formed […]
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