I don't revamp my recipes too often, but biscuits keep being redone. I guess I'm on a journey to find a healthy biscuit recipe! Or maybe I'm just a perfectionist about my biscuits... 

At first, I made low fat whole-wheat vegan biscuits by substituting Tofutti non-hydrogenated cream cheese in place of butter or shortening. (This was actually Scott's genius idea). Then when I wrote The Happy Herbivore Cookbook, I changed it still again by using a banana. 

The subtle …

I'm speaking at Google next week.

Ever since they invited me to come give a talk as part of their Authors@Google series, I've been trying to figure out what I'd talk about. I knew I wanted to share my story of how I went from being a lawyer to the happy herbivore, but I kept feeling like something was missing. That a part of my story was left unsaid.

I fell into my culinary career and believe me …

I always feel like I have 50 things going on. Granted, a lot of it is self-inflicted because I'm always coming up with projects or tasks that I need to do, should do and less often, want to do. I've also been freelancing a little here and there so random projects crop up on a moments notice and as my publisher finishes putting my new cookbook together, I'll get an email asking for another picture, a clarification or some other …

Here are some of the foods coming out of my kitchen this week:

Tofu Ricotta Pizzas (using whole wheat pitas and pasta sauce). This was a quick & filling lunch on a very busy day. 

"Italian" Salad -- lettuce, tomatoes and leftover tofu ricotta. 

I used canned pumpkin instead of applesauce in my Cinnamon-Raisin Biscuit recipe to make fat-free, whole-wheat pumpkin-raisin biscuits!!

These burgers are from my new cookbook, Everyday Happy Herbivore -- just 4 ingredients! They're based off of …