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.
All Contributions from Mary Margaret Chappell (227)
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See articleDitch Processed Vegan Cheese for These 3 Homemade Vegan Cheesy Toppings
Looking for some cheesy satisfaction? These easy homemade vegan cheese toppings use whole-food ingredients to deliver a delicious cheesy flavor to your meals without relying on ultraprocessed grocery store alternatives. Whether you want something crunchy and savory as a soup topper, a velvety sauce to spoon over nachos, or a flavor-enhancer for roasted veggies, these […] -
See articleMirepoix 101: The Flavor-Boosting Trio Every Cook Should Know
Ready to embrace the chef’s secret to extra-delicious recipes? Say hello to mirepoix, a calibrated blend of chopped onions, carrots, and celery. Although mirepoix (pronounced “meer-PWAH”) can trace its pedigree back to the golden age of French cuisine, the savory mixture is easy to prepare—in fact, you’ve probably already made it as part of a […] -
See articleBone Health and More: 7 Reasons Prunes Deserve a Dedicated Place in Your Pantry
Did you know those prunes you find in the dried-fruit section of the supermarket have a gourmet pedigree? It’s true: Though prunes have a less-than-glamorous reputation in the United States, they are loved throughout much of the world, particularly in France, where large, glossy, incredibly sweet varietals have been cultivated since the 12th century. Read […] -
See articleHow to Find Healthy Plant-Based Milk, Plus Best Picks for Cooking, Baking
It seems like every time you go to the store, there’s another new type of vegan milk that promises to be richer, frothier, or creamier than any that has come before it. Here’s how to get past the marketing ploys and flashy packaging to find a healthy plant-based milk for your cooking and baking needs. […] -
See articleChickpea Cauliflower Croquettes
This plant-based version of a Mediterranean favorite skips the meat and the deep fryer, baking instead until lightly golden. Finely chopped cauliflower, red onion, bell pepper, and parsley come together in a chickpea-flour batter for tender, chunky bites with crisp edges. Serve warm or at room temperature on a bed of lettuce, or pile on […] -
See articleHow to Substitute Dried Herbs for Fresh in Any Recipe (Plus: Onion and Garlic Conversions)
When it comes to herbs, there’s an easy-to-remember formula for swapping dried for fresh (and vice versa): a teaspoon dried equals a tablespoon fresh. But what about other aromatics, such as onion and garlic? Read on for a handy chart that covers all of the above, plus our best tips to help you get the […] -
See articleIn-Season Produce: Your Guide to Winter Fruits and Vegetables
Think winter is the worst time for produce? Think again. A bountiful array of fruits and vegetables are at their most flavorful in the colder months of the year, and many of the fruits and veggies that we typically associate with fall continue their seasons well into winter. Read on for the full list of […] -
See articleMighty Millet: How to Cook the Super-Sustainable Whole Grain (and 8 Reasons You Should)
The United Nations Food and Agriculture Organization declared 2023 the International Year of Millets (following in the footsteps of quinoa, which received the honor in 2012). In this guide to millet, we’ll break down why the small but mighty grain should be in every whole-food, plant-based kitchen and give you cooking tips and recipes to […] -
See articleHow to Make Perfect Instant Pot Beans, Every Time
Ready to take your Instant Pot beans to the next level, or just get your next batch just right? Here are the tips and tweaks that make all the difference between a good pot of pressure-cooked beans and a great one. 1. Make the soaking process work for you. One of the Instant Pot’s biggest […] -
See articleThe Ultimate Whole Grain Gluten-Free Flour Recipe: Our Favorite Blend Plus Baking Tips
Gluten-conscious bakers rejoice! The gluten-free flour options available to cooks keep getting better and better. To use them in your favorite recipes, all you need is a little understanding of how to make the most of all their flavors and textures. Read on for a breakdown of different types of gluten-free flours, tips for successful […] -
See articleCooking with Fresh Cranberries: Tips to Take Them Through the Holidays and Beyond
Cranberries add a splash of color and a dash of tart flavor to holiday spreads. But what about the rest of the year? There’s no need to limit cooking with cranberries to just a few short months, when you know how to select, store, and use them to kick up the flavors of everyday recipes. […] -
See articleKombu 101: The Seaweed Secret Behind Japan’s Most Delicious Dishes
If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential component of Japanese cuisine. “Kombu brings umami, that subtle, yet deep savory taste that ties everything together and enhances other flavors without overpowering them,” says Namiko Hirasawa Chen, founder of the Japanese recipe […]
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