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
This was pretty good. We added slivered almonds as well.
This is amazing! Such great flavors and the dressing is genius with no oil. I added avocado to my husbands portion.
I wish you included how many carbohydrates, my son has type 1 diabetes and is always asking me
Is the nori raw or toasted?
We meant the pre-toasted kind, but you could try raw. Any dried seaweed will be delicious, but a toasted variety probably adds a bit deeper flavor.
Editor, Forks Over Knives
Toasted…contributes to the sushi flavor.
Dear Forks over Knives,
Please include suggested number of servings in your recipes.
I realize that this is never really an absolute, as people’s appetites and meal formats are all different, but a general suggestion from someone who knows and has used the recipe would be helpful.
Best of all are the recipes that express suggested serving sizes as “6 servings as an appetizer, 3 as a salad course, and 2 servings as a main course.”
Thank you very much!
I can’t wait to make this dish I love love it