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
Tasteless is accurate, so add seasoning. I added salt, onion salt, chicken-style seasoning, pepper. Not bad after that. I wish I had thought of lemon, that would have brightened it a lot. I would leave the butternut out and put something else in. Almost everyone ate it thought, so not a complete failure.
Frankly, this is tasteless. Who develops these recipes? I am no longer using recipes from Forks over Knives, there are plenty of better tasting vegan recipes on the Internet.
This recipe seems unfinished. Maybe some lemon zest or garlic would help? I am not a huge fan of spice, but this is even too bland for me
Needs some “zip”. I will add halved cherry tomatoes, red pepper flakes, and Herbs de Provence or Italian seasoning.
A bit bland even with the fennel, but it was ok