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 Salsa: Quick Tips and Easy Salsa Recipes
Forget ketchup and mustard. Salsa is the one condiment you should always have in your fridge. Chopped or blended, fresh or jarred, the do-everything sauce requires no oil, sugar, preservatives, or processed ingredients to taste absolutely delicious. And it’s not just for dipping: Add it to burritos and wraps, stir it into breakfast scrambles, use […] -
See articleVanilla Bean Powder vs. Paste vs. Extract: What’s the Difference?
Vanilla is a cornerstone of baking, but with so many options—extract, paste, powder, and whole pods—it’s easy to feel overwhelmed. Which one delivers the best flavor? Can you swap extract for paste, and what about the seeds? To help you make sense of it all, we turned to Vanilla Table author and chef Natasha MacAller. […] -
See articleWhat to Do With Leftover Quinoa: 5 Easy Meals
Quinoa achieved star status in the plant-based world for good reason: The ancient grain is packed with fiber, protein, and other nutrients. It’s also quick-cooking and ultra versatile, and it plays well with a wide array of flavors. Read on for five of our favorite ways to use leftover quinoa (or precooked store-bought quinoa), with […] -
See articleWhy Poultry Seasoning Deserves a Spot in the Vegan Spice Rack
Vegans, don’t let the name scare you off: Poultry seasoning, the blend of herbs and spices that smells just like Thanksgiving, doesn’t actually have any poultry in it. The fragrant, meaty-flavored mixture can be used to dial up the savory factor of a range of plant-based dishes, and not just during the holidays but all […] -
See articleChipotle Butternut Squash Soup
This cozy, seven-ingredient chipotle butternut squash soup makes a delightful light lunch or appetizer on a fall or winter’s day. The smoky heat from chipotle chile powder amplifies the sweetness of the butternut squash, while trusty aromatics lend earthy background notes. This dairy-free butternut squash soup achieves a satisfying creamy texture using plant-based milk and […] -
See articleWhy Delicata Squash Is a Fall Favorite—and How to Make the Most of It
Lusciously sweet delicata squash is one of autumn’s most prized farmers market finds. The striped, oblong gourd is named for its skin, which is—well—delicate. For decades, the heirloom veggie wasn’t widely known or used because its thin skin made it more perishable than other winter squash. Then, in the early 21st century, researchers at Cornell […] -
See articleWhy You Should Be Adding Apple Cider Vinegar to (Almost) Everything
What’s not to love about apple cider vinegar? The inexpensive, all-natural, fermented liquid is the unsung hero of so many recipes—even baked goods can benefit from a splash. Read on to learn more about baking with apple cider vinegar, as well as all the other ways you can put the potent ingredient to use in […] -
See articleVegan Galette with Caramelized Onion and Vegetables
Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of […] -
See articleChinese Hot and Sour Soup with Tofu
Once you’ve tried this brothy version of the Chinese restaurant favorite, you’ll want to make it all the time. Dried wood ear mushrooms, one of the signature ingredients, have a mild, earthy flavor and are perfect for this light soup. Freshly grated ginger lends a spicy kick and pairs well with the sweet-sour taste of […] -
See articleShroomami Dust—the Salt-Free Seasoning You Can Make at Home
A seasoning that’s salt-free, all natural, and pure umami? Yes, please! It all starts with shiitake mushroom powder, which you can make at home with dried shiitake mushrooms and a coffee or spice grinder. While the mushroom powder is delicious all on its own, a few flavorful add-ins take it to the next level. Here’s […] -
See articleVegan Chicken and Rice Soup
In this vegan take on a comfort food classic, fresh fennel and dill provide an incredible and distinctive “chicken soup” aroma without any of the chicken. Cooked brown rice adds heft and grounds the light, aromatic trio of carrots, celery, and onion. This delish vegan “chicken” and rice soup is an ideal starter. It’s also […] -
See articleSmoky Vegan Split Pea Soup
Smoked paprika gives this filling, vegan split pea soup its rich, zesty flavor while onions and carrots add extra sweetness. To make it, green split peas are quick-soaked in boiling water for 1 hour, then cooked in the same pot, no draining necessary. If you’re wondering if split pea soup is healthy, the answer is […]
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