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
Sure sounded tasty but was very plain and bland. If I were to make it again I’d probably double the onions, lemon zest and rosemary. Couldn’t really tast any of those with the original recipe.
I thought this dish was really delicious and a good light lunch option. It was flavorful from the lemon zest and rosemary, and filling from the pasta. I used Garbanzo bean pasta and it turned out well.
Not really flavorful, kinda bland tasting. Like it needs something else. It didn’t look much like the photo either. It’s a simple recipe, not alot to get wrong. Any suggestions?
I’m sorry, I really did not enjoy this. It tasted very oniony and other than that it was very bland. I’m not sure what to do with it. It doesn’t have a traditional pasta taste due to the lentil pasta so maybe some kind of Asian sauce? Any suggestions would be appreciated.