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 articleIngredient IQ: Basil
The hot, sunny days of summer bring out the best in this aromatic herb. Here’s how to select, store, and prepare basil for maximum freshness and flavor, plus some tasty recipes to make with it. How to Pick, Prep, and Store Fresh Basil From June to September, when basil is abundant, pick up large, leafy […] -
See articleBlueberry Bliss Breakfast Bowls with Freekeh
Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which could also be used in this recipe. Both whole grains store and reheat well, so you can make the base for this bowl ahead of time; then just warm it up and add […] -
See articleWhat Are Lentils and How to Cook Them
If there’s one dried legume you should always have on hand, it’s no-soak, quick-cooking lentils. Read on to find out why. What Are Lentils? How Are They Different from Beans? Lentils are members of the dried legume or “pulse” family along with beans, peas, and chickpeas. While beans, peas, and even chickpeas can be bought […] -
See articleLinguine with Root Vegetable Ribbons
A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing pasta with flavor via the cooking water. This comforting pasta dish has an impressive presentation but comes together in just 20 minutes. Interested in more popular recipes? Check out more of our healthy […] -
See articleWhite Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes
Fettuccine Alfredo has never been the healthiest pasta choice…until now. In this version, a blended white bean sauce is used instead of cream, dried tomatoes take the place of bacon, and fresh sugar snap peas add more crunch and flavor than petite green peas. -
See article15 Ways to Use and Cook with Canned Beans
Beans are the ultimate convenience food: Inexpensive, shelf-stable, filling, and flavorful, they’re ready when you are to whip up easy meals in a flash. Here are just a few things you can make with a single can. And don’t worry too much about the type of beans you use. They’re all interchangeable in the following […] -
See articleIngredient IQ: Lettuce
There are many varieties of lettuce out there, but most kinds that you’ll see in the grocery store fall into one of these five buckets. Learn each category’s characteristics—plus which are best for grilling, sandwiches, salads, wraps, and more. Types of Lettuce Crisphead Lettuce Iceberg is the best-known member of this family, which features firm, […] -
See articleWhat Is Fennel and How Do You Use It?
Here’s everything you need to know about fennel, a bulbous vegetable with a unique flavor profile that is a favorite ingredient in Mediterranean cuisines. What is Fennel: Spice, Herb, or Vegetable? Is fennel a spice, herb, or vegetable? Actually, it’s all three. Fennel plants, which are native to the Mediterranean basin, have a bulbous base […] -
See articleHow to Make a Buddha Bowl
Here’s everything you need to know to prepare and enjoy a Buddha bowl. First off…just what is a Buddha bowl? Buddha bowl is a catchy name for a simple concept: a one-dish meal that’s made by piling a healthy combination of whole grains, vegetables, legumes, and a luscious sauce in a large, single-serving bowl. Where […] -
See articleDate Paste: How to Make, Use, and Store It
As a healthy alternative to sugar in recipes, date paste owes everything to the fruit it’s made from. Date palms grow in desertlike conditions, and the hot sun concentrates the fruit’s natural sugars, creating an intensely sweet, caramelized taste. With their tender texture, all dates need is a soak in hot water and a quick […] -
See articleKale 101: What Is Kale and How Do You Cook It?
Kale is a versatile plant-based powerhouse. Here’s a practical guide to using the crinkly-leafed green in the kitchen. What’s the difference between kale and spinach? Kale and spinach get lumped together as “dark, leafy greens” in cooking jargon, but they’re actually very different plants. Kale is a member of the cabbage (brassica) family along with […] -
See articleTypes of Pears and How to Store and Cook Them
When the weather gets chilly, pears come into their prime. Here’s everything you need to know to make the most of the juicy jewels of autumn. When is pear season? Pears may be available year-round, but they are in season from late summer through December (National Pear Month)—just after they’re harvested and when lesser-known, more […]
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.