Jessica Seinfeld: Try Vegan Dishes

NEW YORK – Jessica Seinfeld went vegan almost on the sly. The cookbook author and philanthropist quietly began to prepare separate meals for herself without dairy or meat.

“I just started doing it myself and experiencing it without talking about it and seeing how I would feel,” she says. “I definitely felt better. “

Over time, she has managed to convince her three teenagers and her husband, comedian Jerry Seinfeld, who all eat vegans these days. Now she hopes to recruit even more with her new book “Vegan, at Times”.

With over 120 recipes – from vegetable spring rolls with a peanut butter sauce to red curry with zucchini noodles – Seinfeld hopes the book can inspire more meatless Mondays (and maybe a few meatless Thursdays too. ).

“I don’t know if I will ever become 100% vegan. It’s not really my plan. My plan is to do a really good job each day by eating more vegetables, less meat and less dairy, and I’m getting there, ”she said.

“Vegan, at Times,” written with Sara Quessenberry, is a non-judgmental book with convenient recipes that avoid dairy and meat. They can be made from ingredients in any store and made in about 30 minutes. Seinfeld hopes readers can indulge in veganism. (There’s even a chapter titled “How Not To Be A Boring Vegan”).

“Myself and my family and a lot of people I know have felt really intimidated by the aura around veganism, which is that it’s strict and militant and unless you do it 100 percent you you are not welcome, ”she said.

“I have a real problem shaming people for their food choices. I just think food is a privilege and it’s a pleasure. And if you are able to put food on your table and make choices, you shouldn’t be complaining about the way people eat.

The book is divided into breakfast, meals, snacks, dessert, and sauces. It draws on veggies like chickpeas, sweet potatoes, and cauliflower, like sloppy joes that use cannellini beans and cauliflower florets. For those in the mood for barbecue, she roasts eggplant slices and puts them in hot pita pockets with house coleslaw.

Jen Bergstrom, senior vice president and editor at Gallery Books, says Seinfeld has a knack for creating accessible, affordable and affordable recipes.

She says the book’s collection of herbal options “will appeal to even the largest carnivore.” I have tried a number of recipes myself, with very tasty results, including my favorite, the Sweet Potato Tacos with Corn Salsa. I look forward to readers discovering the fun of going vegan, every now and then or every day.

The fast-casual Chipotle chain is popular with the Seinfeld family, so the author challenged themselves to recreate the taste of their meatless home dishes. Hence his cauliflower rice and beans, which his 16-year-old son admitted to being surprised to love.

She also makes macaroni and cheese with vegetable cheddar and cashew or almond milk. “You can’t go from zero to 60 with people. We must move slowly. And so I make their favorites, but I make them vegan.

“Vegan, at Times” is Seinfeld’s fifth cookbook. She is also the President and Founder of Good + Foundation, a non-profit organization that provides services, educational resources, material goods and support to low-income families.

She turned to veganism after her doctor recommended that she eat less dairy products and meat. It also embraces its benefits for the planet and animals.

Seinfeld says she was stunned at the start of the pandemic when giant meat processing plants failed to close despite workers’ illnesses. She thought the priorities were skewed.

“I just thought we’re so addicted to meat in this country that we can’t even keep workers safe and we can’t even shut down,” she says. “It really struck me, it really bothered me, and that’s when I really got into this concept.”

She has found inspiration in recipes outside of America, where meat and dairy aren’t the star of every dish. “How are we moving towards a healthier lifestyle as a country? If we look at other countries, it seems more doable to me. “

Everything she does seems to have worked. Two of her three children are in college, but her teenage son and husband are stepping up their efforts. “We made a commitment as a family a few nights ago to going vegan four nights a week,” she says.