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.
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Comments (11)
Trying to go plant based. I thought I would begin with breakfast. I chose this as my first recipe bc I had all ingredients in the house; followed recipe as is.
PROS: Really good flavor; very filling; hands on ingredients for beginners.
CONS: time consuming so not a school/work morning breakfast; waffles were stuck in maker…as the iron cooled easier for me to clean but these were not presentable…I ate them as I chipped them out. Was not able to garnish with fruit or syrup.
I may try again but make as a pancake on my griddle.
I made these for breakfast today. Followed the recipe and they came out wonderful! Topped mine with fresh blueberries, bananas and maple syrup. Just leave them on for as long as they cook crispy on the outside. The inside will look a bit undone ( trust me they aren’t). I also had to remind myself that the waffles I used to eat will not be the same as. But I’m enjoying my decision to try plant based recipes. I know it will reward me as I look for ways to improve my health.
Might have been my waffle maker but these were kind of a disaster! Burnt outside and still raw inside and not especially tasty! I’d much prefer eating a bowl of oatmeal!
Best wafles I ever ate. Loved them.
I liked the crispy texture, but it turned chewy once it started to cool. My kids said it was too bland, and they didn’t like the Oatmeal texture inside. I may not have cooked them long enough. It was worth a try, but my kids said they would prefer regular waffles.
Wonder if you could use dates instead?
I’ll be excited to try this if we who lack waffle irons can use the mixture for pancakes. Will this work?
Can you use rolled oats instead of quick?
Can you use rolled oats instead?
If a recipe calls for “quick oats” and all you have is rolled oats, just put them in your food processor for a little bit and make them smaller. I always buy regular and then use the food processor if “quick oats” are called for.
Yes