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 articleHow to Make Infused Vinegar
Chances are you’ve already got a bottle (or two) of vinegar in your pantry. Here are the best ways to maximize its sour power when you’re cooking. How do you use vinegar as a seasoning? Think of vinegar the way you think of salt—as a flavor enhancer— and there’s no end to the ways you […] -
See articleIngredient IQ: Apples
Apple season is here: Read on for everything you need to know to select, store, prepare, preserve, and enjoy the crisp, juicy fruit. What’s the Peak Season for Apples? Fall is peak season for apples in North America. The harvest can begin as early as mid-August in warm Southern states and extend as late as […] -
See articleFarmers Market Tips: Dos and Don’ts
Ready to breeze through the farmers market with ease and come home with the best-looking produce—without blowing your food budget? Whether you shop the farmers’ market every week or just once in a while, these tips will help you ace your experience and make the most of the local bounty. Make a List (But Don’t […] -
See articleBlanching 101: How to Blanch Vegetables and Fruits
Want to speed up your prep work, shorten your time in the kitchen, and make your fresh produce last longer in the fridge? Then it’s time to make blanching a part of your plant-based cooking routine. What Is Blanching? Blanching is a cooking technique that calls for quickly scalding foods in boiling water, and then […] -
See articleHow to Chiffonade
Chiffonade (pronounced shiff-oh-NOD) is one of those culinary terms that sounds complicated and intimidating, but it’s actually an easy slicing technique to master. It’s also one of the most impressive, results-wise, turning herbs and greens into thin, light ribbons that both look and taste amazing. What Is a Chiffonade? It’s a noun and a verb—and […] -
See articleThe Best Knives for Cutting Vegetables – Tips from Chef Amanda Cohen
You’d probably expect chef Amanda Cohen to flourish an impressive array of knives as she prepares the dishes at Dirt Candy, her award-winning, vegetable-forward restaurant in New York City. But working in a busy restaurant kitchen has actually had the opposite effect. “I don’t own that many knives anymore. Most of mine have ended up […] -
See articleA Conversation with Award-Winning Vegan Chef Mark Reinfeld
Mark Reinfeld has been at the forefront of the plant-based revolution from the very beginning. In his more than 25 years as a plant-based chef, author, and instructor, he’s shared his vision via cooking classes, teacher training programs, community outreach, and eight award-winning cookbooks. In 2017, he was inducted into the Vegetarian Hall of Fame. […] -
See articleHow To Make Plant-Based Sandwiches
Turn the ultimate convenience food into the ultimate healthy meal with these flavor-boosting sandwich ingredient ideas. 1. Choose whole grain bread. High in fiber and nutrients, whole grain bread can lend incredible flavor and texture to even the simplest sandwiches. To be sure you’re getting the most whole grain goodness for your buck, look for […] -
See articleMajor U.S. Culinary Schools Get Serious About Plant-Based Cooking
Two of the biggest culinary schools in the United States—the Institute of Culinary Education and the Culinary Institute of America—are making waves as they place new focus on plant-based cooking. In January, the Institute of Culinary Education (ICE) announced it would be joining forces with the Natural Gourmet Institute (NGI), the first plant-based cooking school […] -
See articleIngredient IQ: Ginger Root
Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is readily available in most grocery stores, usually alongside the garlic and shallots. Still, many cooks remain unsure about how to prep and use it. The following run-down tells you everything you need to […] -
See article10 Plant-Based Recipes with Barbecue Sauce
Who says barbecue sauce is only for grilling (or meat, for that matter)? There are so many other great ways to use the spicy, tangy condiment that it’s a shame not to dip into its flavoring possibilities more often. To give you an idea of the seasoning power of a basic barbecue sauce (try Del Sroufe’s […]
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