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 (1)
I made this for dinner tonight and while it was easy to prepare, I was disappointed in the final dish. I found it a little bland and the consistency of the sauce was not as creamy as I would have liked, became more “gluey” as the dish cooled. I did add some almond milk to thin it some but the texture still seemed “off” to me. I do have some leftovers, so when I reheat them for lunch tomorrow, I may add more curry and oregano to make it less bland also add a little more almond milk to thin out the sauce. Not sure if I would make this again though.