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 articleCook’s Guide to Fresh and Dried Apricots
Sunset-hued and packed with sun-kissed flavor, apricots are the first stone fruits to show up on summer produce stands (closely followed by peaches, nectarines, and plums). Here’s how to make the most of their sweet-tart goodness, including how to find perfectly ripe fresh apricots and store them so they develop even more juicy flavor; how […] -
See articleAll About Carrots! Rainbow Hues, Using the Tops, and What are Baby Carrots, Really?
Rainbow hues, a range of sizes, and renewed interest in cooking the tops have made carrots cool again. Those bright carrots making a splash on spring produce displays aren’t new varieties. The surprising shades date back over a thousand years to when carrots were first cultivated. It wasn’t until the 17th century that hybridization led […] -
See articleA Guide to Finding Perfectly Ripe Papayas (Plus: The Scoop on Green Papaya)
Any papaya lover will tell you that the key to enjoying a papaya in all its sweet, creamy-fleshed splendor is finding a fruit that was picked at full maturity and has reached peak ripeness. Read on for how to do that, plus, how to prepare and store them so they stay perfectly ripe and fresh. […] -
See article12 Types of Mushrooms and How to Use Them
With their meaty texture and mouthwatering flavor, mushrooms are a plant-based cook’s best friend—and we have the recipes to prove it! Here’s everything you need to know about cooking with mushrooms, including how to buy, store, and prepare the most common varieties. Jump to a Variety White (Button) Baby Bella (Cremini) Portobello Shiitake Maitake Enoki […] -
See articleBok Choy 101: Everything You Need to Know About the Asian Green
A mild-flavored, quick-cooking member of the cabbage family, bok choy (aka pak choi or Chinese cabbage) is delicious in stir-fries, steamed, grilled, or added to noodle soups. Read on for our bok choy primer, which includes an overview of some common varieties, plus tips for storing and preparing the lovable leafy green. Once you’ve stocked […] -
See articleGreen Garlic, Garlic Scapes, Ramps—What’s the Difference?!
Three cheers for the bright, garlicky greens of spring! Green garlic, garlic scapes, and ramps (aka wild garlic) may just be the most versatile greens you can find at the farmers market once the weather warms up—and they’re certainly the most aromatic! Here’s how, when, and where to shop for the different types of garlic, […] -
See articleWondering What to Do with Stale Bread? Here Are 5 Tasty Uses
The next time your bread goes stale, don’t throw it out—give that loaf a new lease on life by transforming it into one of these simple recipes. From dips to soups to French toast, there are tons of ways to enjoy bread that’s past its prime. Apart from creating something delicious, you’ll also reduce the […] -
See articleIrish Porridge Bread
This dense, chewy loaf is a type of Irish soda bread, but it tastes more like the moist, crumbly rye breads of Germany thanks to the hearty portion of oats swirled through the batter. This rustic, peasant bread has an oaty flavor and a dense crumb. If you’re a bread-making beginner, this is a great […] -
See articleSun-Dried Tomatoes: Your Umami-Packed Secret Weapon in the Kitchen
When you think of sun-dried tomatoes as more than just a specialty ingredient, there’s no end to the ways you can use them in the kitchen. Here’s everything you need to know about the delicious dried goods, including how they’re made, how to rehydrate them, and how to maximize the power of their umami-rich, flavor-boosting […] -
See articleVegan Blueberry Cobbler
Craving a simple but scrumptious treat? This easy vegan blueberry cobbler tastes delightfully decadent without using any unhealthy ingredients. Frozen blueberries are lightly sweetened with applesauce and then topped with wholesome vanilla- and almond-infused biscuits. Pop everything in the oven for 45 minutes, and then dig into this warm, jammy dessert as soon as it’s […] -
See article10-Minute Sage and Mushroom Tartine
Tartines are French open-faced sandwiches that feature thick slices of crusty bread piled high with delicious toppings. This 10-minute recipe utilizes the quick-cooking abilities of a microwave to speed up the process without skimping on flavor. Umami-rich mushrooms join forces with flavorful sun-dried tomatoes, sweet shallots, and creamy cannellini beans to create a hearty and […] -
See articleWhole Grain Guide Plus Cooking Tips
Whole grains are the foundation of a whole food, plant-based diet. Read on for a list of whole grains (including gluten-free options), recipes to try them in, and cook times and water ratios for reference. What Are Whole Grains? Whole grains is a category that includes all types of seeds and grains in their purest, […]
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.