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 …
Chickpea tacos are one of the most popular recipes on happyherbivore.com and one of my favorite healthy snacks (the chickpeas are great for nibbling!) Needless to say, I was thrilled when Michele (a.k.a a vegetarian who hates tofu) asked to guest post about them, showing how she made small changes to make the recipe "her own." That's what I love about home cooking so much: you can take a recipe and bend it to your palate, desires or simply, what …