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.see more from this author
I made this last night to have for lunch this week and it is delicious! The fresh basil makes it awesome! Will be making again and sharing.
Everyone in my family loves this (including kids). They all like traditional bruschetta, so it was a good way to get some beans into their diets. I didn’t have basil, so added some balsamic vinegar to the tomatoes instead. The garlic/scallion flavor was a little strong, so I suggest starting with less and tasting it before you add it all. Next time I might double the bean spread and save the leftover for sandwiches.
I ought all the ingredients and can’t wait to try this recipe! Thank you!
A hit in our household! I sliced/toasted a baguette instead of the whole wheat bread, and it was delicious.