Perhaps you know her as Blossom from the early 90s show by the same name or as Sheldon Cooper's devoted if not beleaguered girlfriend Amy Farrah Fowler from "The Big Bang Theory," but offscreen, Mayim Bialek is passionate about attachment parenting, exploring her Jewish heritage, and yes, veganism. In the midst of raising two sons, blogging, and working on the set, Bialik somehow found time to write a vegan cookbook, Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours (Da Capo Books). In it, you'll find advice and recipes that are healthy, easy to make, and won't take up a lot of time. The casual tone make recipes all the more approachable--especially if you're wary about what eating vegan may be like for you and your family.

Bialik took some time to answer questions about eating vegan and how she celebrates Passover as a vegan. She also shares three of her recipes, found after the jump.

How long have you been a vegan and was the transition easier or more difficult than you had originally thought?

Mayim Bialik: I was always an animal lover and became vegetarian at 19. I still ate dairy and eggs, but after cutting out most dairy in college, my health improved significantly. I didn't get seasonal allergies, I have not been on antibiotics or had a sinus infection since. When my first son was born, he got gassy, fussy and really miserable if I ate any dairy so I cut it out completely and that solved that problem! I read Eating Animals by Jonathan Safran Foer and after that, I cut out all trace eggs and dairy. I am vegan for environmental reasons, nutritional and health reasons, and ethical reasons and in some ways it's hard but mostly, it's incredibly rewarding every day and every meal I eat so it feels so easy!

Keeping kosher and vegan both in and outside the home, with two young children--what are the challenges you face as a working mother?

MB: There are many challenges for every mother who works no matter how you feed your kids! There are so many kosher products at ever major market, and living in L.A., there are many places to grab food that are inexpensive and have vegan options. I don't want to spend a lot of time in the kitchen when my boys are with me, so I try and cook stuff that can be frozen and reheated, or simple foods that can be assembled easily, such as ingredients for burritos with beans and rice and a little vegan cheese and avocado sliced on top. Fast is key as a working mom!

Passover's coming up, and it has its own set of rules as to what you can and cannot eat. But add a vegan component and it can become even more challenging. Any words of wisdom or encouragement for someone who's new to a kosher vegan Passover?

MB:Yeah, I also don't eat kitniyot for Passover which means no corn, rice or beans, among other things. I also don't make mixes since they call for so many eggs and the Ener-G egg replacer I use is not usable for Passover. So... I eat a lot of salads and quinoa and fruit and vegetables for Passover. I also make latkes more than once since they can be easily made kitniyot free and vegan! It's 8 days of a lot of unprocessed foods which is actually kind of neat.

What does a vegan pantry look like during Passover?

MB:Lots of produce. A few fun vegan Passover salad dressings which my boys like drizzled over plain quinoa. We eat a lot of matzoh and vegan margarine and jam for breakfast and snacks, and we will eat leftovers from the Seders until they are gone, which buys me a few more days of not cooking!

On the seder plate, what do you use in place of the shankbone and the egg?

MB:The Rabbis who helped formulate Jewish law (halacha) allowed a beet or mushroom in some cases for the shank bone; I use a beet since it has a bloody appearance! For the egg, I use a wooden darning egg from my mother's sewing kit, and we also sometimes use one of those percussion "egg" shakers.

Are there any recipes from Mayim's Vegan Table that you like to serve at Passover or would be appropriate for a Passover seder?

MB: Absolutely. The soups are Passover-friendly, as are the latkes as I mentioned. Anything like kale chips and Brussels Sprouts Chips I'll be making for Passover, and of course the salads and quinoas. The Moroccan Vegetable Salad is actually a recipe I love for Passover since it includes potatoes which we eat dipped in salt water in my family.