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 (8)
So tasty and easy! My husband said, “Wow! I could eat a million of these!” and is already asking for them again. Stoked to make them for a party or potluck sometime soon
This was a delicious breakfast! I’ll have to admit I am not a fan of beets. I try hard to like them, and usually I don’t like the flavor. However, this recipe was delicious!!! All of the flavors work very well together. I used less beets and more alfalfa sprouts! Very easy to make in the morning.
I thought avocados are not part of this way of eating…per recipe book. Did something change?
I think it’s Processed Oils that are avoided . The natural Fat in whole plant foods like Avocado are Good for you.
Same! 1/4 avo per serving is considered generous in a oil/ fat restricted diet.
Little does go a long way though
should the beet be raw or cooked?
I’d use raw beet, grated or finely julienned. If not organic, peel it. Raw beets, pickled with lemon juice, is delicious and helps with gall bladder health so I think that would be a great addition to avocado toast.
I have made these several times, they are yummy.