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 articleQuinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce
The ultimate quick weeknight dinner, these scrumptious quinoa-chickpea grain bowls are ideal for cleaning out straggler ingredients from your pantry. Tender sweet potato, earthy kale, and chewy chickpeas create a medley of textures and colors that will satisfy your cravings for a nourishing meal. The ginger-infused Peanut Sauce adds a delicious creamy component to tie […] -
See article8 Simple Hacks for Smoother, Tastier, More Interesting Hummus
As healthy foods go, hummus is in a league all its own. Kids love it. Adults crave it. (Ever found yourself eating hummus by the spoonful straight from the container?) What’s more, hummus is both easy and elegant—just as at home in a lunchbox as it is at a wedding reception. We’ve put together the […] -
See articleFonio: the Ancient West-African Grain That’s Healthy, Sustainable, and Quick-Cooking
If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa since ancient times have been a “forgotten food”: That’s the official term given to heritage grains that were long neglected and underused despite their nutritional benefits. (Quinoa was once a “forgotten food,” too.) […] -
See articleEverything You Need to Know About Chia Seeds
Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based kitchens. What Are Chia Seeds? Chia seeds are harvested from the chia plant, a flowering member of the mint family that is native to Mexico and Guatemala. Chia was one of the four […] -
See articleButternut Cream Farfalle with Black Beans and Pumpkin Seeds
Craving a meal that’s creamy, hearty, and crunchy all at the same time? This is the dish for you. Earthy butternut squash is simmered with savory spices and puréed into a velvety sauce that’s made even richer with a dollop of almond butter. Nutrient-dense black beans add substance, while roasted pumpkin seeds serve as a […] -
See articleKnife Skills for Beginners: A Visual Guide to Slicing, Dicing, and More
Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This knife skills visual guide will sharpen your slicing and dicing techniques so you can cut down on your prep time and feel confident in the kitchen. Read on to learn how to grip […] -
See articleMiso Tofu Waffles with Kasha Salad
Extra-firm tofu gets crispy on the outside and stays tender on the inside when cooked in a waffle maker for this creative twist on your traditional stir-fry. Top it off with a refreshing mix of raw cabbage, cucumber, bell pepper, and kasha (a type of buckwheat with an earthy, nutty flavor). Pair this dish with […] -
See articleMaple-Cinnamon Oatmeal Waffles
This five-ingredient recipe is a fun twist on your morning bowl of oatmeal and is an easy morning meal to make with your kids. Resist the urge to peek as these waffles cook and you’ll be rewarded with crisp, lacy, lightly sweet breakfast treats that taste great hot or cold. Top each waffle with extra […] -
See articleHow to Make Vegetable Broth
When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay in a supermarket. Plus, it’s so easy to make! From full-out recipes to freestyle whatever-is-in-the-fridge combos, there’s a broth technique for every type of cook. Read on for everything you need to know […] -
See articleWhat Is Tahini? How to Use the Savory Sesame Seed Paste
Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that tahini can do. The rich sesame paste is a staple ingredient throughout the Middle East, where it’s used to season everything from salad dressings to sweets, including ice cream and fudge (halva). In […] -
See articleCherry Tomato Bruschetta Tartines
Piled high with chopped veggies, these tartines are a salad and a sandwich all rolled into one. A savory bean spread is topped with sweet tomatoes and refreshing cucumber that bring to mind the warm summer months with every bite. Fresh basil gives them Mediterranean flair, but you could also flavor them with cilantro, mint, […] -
See articlePenne with Butternut Squash and Fresh Fennel
This recipe is a great introduction to fresh fennel, which turns silky-soft when simmered with pasta. The light licorice taste of this fun root vegetable pairs perfectly with the earthy sweetness of butternut squash. Add a crunchy topping of chopped walnuts, and you have a five-star meal that’s ready in under 30 minutes. Be generous […]
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