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 articleChickpeas 101: Everything to Know About the Lovable Legume
If there’s one bean to keep on hand in your kitchen, it’s chickpeas. Rich in fiber and B vitamins, the round, nubbly beans are so versatile that even their cooking liquid (aquafaba) can be used as an ingredient in recipes. Read on for prep tips, recipe ideas, and information on chickpeas in all their forms. […] -
See articleCherry-Almond Nice Cream
Almond extract makes this frozen confection taste like Amarena gelato, an Italian favorite made with Amarena cherries and almond flavoring. Using thawed cherries gives the nice cream its deep pink hue. -
See articleUp Your Strawberry Savvy: Selection Tips, Storage Hacks, and Recipes to Try
Prime strawberry season is upon us! Here’s everything you need to know about the candy-sweet jewels of spring and summer, including tips for selecting, storing, and preserving them, as well as recipes to try. Are Strawberries a Fruit? A single strawberry isn’t just one fruit; it’s actually composed of many, many fruits—about 200 of them. […] -
See articleRoot-to-Leaf Radish Pasta
Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa, an Italian dish made with spring turnips and their tops. Radishes and their greens tops have a similar mild flavor. No tops on your radishes? No problem. Simply swap in 4 cups baby […] -
See articleRed Lentil Rotini with Silken Leeks and Shiitakes
This truly one-pot meal lets you cook the veggies and pasta all at the same time. As the leeks and dried mushrooms boil with the red lentil rotini, they turn the cooking water into an aromatic broth that makes a lovely sauce. Meanwhile, the leeks take on a light, buttery texture that melds deliciously with […] -
See articleStrawberry-Lemonade Nice Cream
Lemon pulp and zest give this sorbet-like dessert a zing without making the base too watery. For best results, choose bananas that aren’t too ripe so their flavor doesn’t compete with the lemony flavor. Get the scoop on what makes for great nice cream and find more recipes in our Beginner’s Guide to Nice Cream. -
See articleAsparagus 101: How to Prepare Asparagus and Tips for Cooking and Using It
Asparagus have been a sought-after delicacy since ancient times. Thick or thin, vibrant green or creamy white, these healthful harbingers of spring have a lot to offer. Read on for our tips on selecting and preparing asparagus, as well as plant-based recipes to try. When Is Asparagus in Season? Asparagus spears are actually the young […] -
See articleSouthern-Style Banana Pudding Parfaits
This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy banana strings, peel bananas from the bottom up. (Pinch the black tip to get started.) Note that the cashews should be soaked overnight for creamiest results. To soak cashews, place them in a […] -
See articlePolenta 101: How to Cook Polenta, with Recipes
Polenta is perhaps best known as a northern Italian dish, but it is also a staple in the cuisines of neighboring countries like Switzerland, Bulgaria, Romania, and Serbia, and a favorite side dish in Argentina. And it’s a boon to plant-based cooks the world over. Here’s everything you need to know to cook with this […] -
See articleButternut-Pecan Nice Cream
Add some vegetable goodness to dessert by using naturally sweet butternut squash puree in this frozen dairy-free treat. The squash balances the banana in the base and highlights the roasted flavor of the pecans. For more nice cream recipes and tips, check out our Beginner’s Guide to Nice Cream. -
See article8 Great Things to Cook in Your Slow Cooker, Plus Recipes
Ever since Crock-Pot came out with the very first set-it-and-forget-it appliance in 1970, electric slow cookers have been kitchen mainstays for busy cooks. These days, slow cookers come in many different shapes, sizes, and forms—rice cookers and multi-cookers like the Instant Pot come equipped with slow-cook functions—but the method remains the same: cooking food in […] -
See articleIt’s Grapefruit Season! Here’s How to Pick ‘Em and Recipes to Try
Sunny yellow, pale pink, or ruby red, grapefruit offers a full spectrum of citrus flavor and is a good source of fiber and vitamin C. Read on for everything you need to know about the juicy winter gems, plus plant-based grapefruit recipes to try today. When Is Grapefruit in Season? Like most produce these days, […]
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.