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 (9)
Made this recipe today, used 3 bananas, some frozen berries, the zest of 1 lemon and the juice of half a lemon. Will make it again
Can you suggest an alternative to bananas? I really don’t like them, and their flavor is very hard to mask
Are your nicecream recipes in ur FOK Cookbook?
I’m new at this….pray for me and my wife who is my official food & nice cream #1 taster!
This was super successful! So delicious. The texture was amazing. we and our dinner guests enjoyed it very much!! Will be repeating this treat again this summer.
Great
This is one of the tastier nice cream recipes available.
Looking forwar to giving this a try!!
sometimes when it’s hot outside we like to make these icy concoctions and it’s not like there is anything tastier than bananas and strawberries anyhow. lemon zest is great