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 (18)
Definitely could use a little tweaking. But I did have a smaller 2nd helping.
I, too, liked Jim’s suggestions (minus the ketchup), plus a squeeze of fresh lemon and half a dozen pitted olives. Purée the tomatoes, garlic, almond butter and olives. Sauté the onions and more garlic . Add the beans to heat. Then put the bean combo into the blender and purée along with the pasta water. Delicious!
I substituted miso for the almond butter and doubled the garlic and nooch. Made all the difference. Also thinned it out a bit more with pasta water.
Made some enhancements after reading reviews commenting on bland flavor. Increased the sun dried tomatoes to 1\2+ cup and added them with some of their extra virgin olive oil to sauteed onions and garlic. Then added the beans, sauteed all for a couple minutes and placed in the food processor along with 50% more nutritional yeast, 50% more almond butter and 2 tablespoons of ketchup. Luscious, my wife even asked for the recipe.
I followed your enhancements and it tasted really good. The only change was I used oil based sun-dried tomatoes and put a little of the oil in the sauce when I was puréing it and added a little bit of the oil and top the final dish with a little chili flakes. My husband didn’t like the chopped tomato chunks, so next time I think I will purée them in the sauce.
It’s a solid 2.5 stars. It was just ok, not disgusting but also not so tasty that I’d make it again. The sauce came out too thick and rubbery, required more pasta water. The overall taste was pretty bland, so we added lemon juice and oregano, and some of the oil from the sundried tomatoes jar. Thought about adding crushed red pepper as well.
Tried to add this to my meal planner but recipe not found.
Excellent and fast . Used some Brokkoli because I had them. Very good
Love it. Just add salt. Delicious. Also use brussel sprouts in place of peas.add some red pepper and sautéed onion
I don’t understand the almond butter. Does the dish taste like a peanut sauce bc of the almond butter?
Would this work with cashew butter as well? I have all of the ingredients, except for almond butter. TIA
This was so good! And quick which is always a plus!
Thx. Loved the recipe. Came out great. I also added half red (spicy) pepper in the sauce and a squeeze of lemon juice.
I made this for dinner tonight. Instead of adding the tomatoes at the end, I used my blender and added them with the beans, etc. Tasted yummy. Next time, I will add a bit more water as the sauce was a little thick. But I really enjoyed it, I will be making this more often.
Hubby hated it. No flavor to the sauce and I followed the recipe to the letter. Very disappointed unfortunately. Even added extra nooch on top.
Yum. Very good recipe. Also added chili flakes. Thanks.
This was great with kalamata olives added.
This is one of those FOK recipes I make over and over again, because it’s so simple and yummy. I think the alfredo “sauce” would also work well as a hummus, especially for those who are not fond of tahini.