Jessica Seinfeld isn’t a vegan, and her husband (Jerry) and her three children aren’t either. But with her new book “Vegan, at Times” she presents gateway to a healthier, greener, and more balanced, veggie-forward way of life.
The book isn’t trying to convincing you to become vegan or shaming anyone for eating meat. The goal is to share with her reader just how easy it is to be a vegan (at times) by cooking flavorful, robust plant-based meals — whether that’s every day or every now and then.
“Vegan, at Times,” which was released November 23, is a collection of more than 120 recipes that boast being both delicious and easy to make. In some cases you might even forget they’re vegan.
Seinfeld presents both a reassuring and accessible style, offering step-by-step recipes for sweet and savory breakfasts. Be comforted by healthy meals for lunch and dinner. Discover snacks that can be whipped together quickly. You’ll find essential sauces and dressings. It’s all tailored to the home cook.
Also importantly, Seinfeld displays how to create a basic vegan pantry filled with the essential items for you to keep in stock — including what kitchen equipment you’ll want, sample menus for combining recipes, and relatable stories from her family’s adventures in vegan cooking.
Seinfeld, who resides in Manhattan and has home in the Hamptons, is the author of four previous cookbooks — all of which are New York Times bestsellers — and has sold more than 1.4 million copies.
She is also founder and chair of the board of Good+Foundation, a leading national nonprofit that aims to “dismantle multi-generational poverty by pairing tangible goods with innovative services for low-income parents and caregivers, creating an upward trajectory for the whole family.”
Here, she shares with us her recipe for vegan macaroni and cheese.
“I have served this many times to non-vegans and they always go for seconds. I use cashew or almond milk for their mild flavor, but you can always experiment with other plant-based milks,” she shares.
Macaroni and Cheese
For the macaroni and cheese, serves 6
• ½ teaspoon kosher salt, plus more for pasta water
• 1 pound short pasta, such as cavatappi, elbows, or small shells
• 3 tablespoons extra virgin olive oil
• 5 tablespoons all-purpose flour
• 4½ cups unsweetened cashew or almond milk
• 16 ounces (4 cups) shredded plant-based cheddar cheese (We likeViolife)
• 2 tablespoons nutritional yeast
• 1 teaspoon dry mustard
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper
For the breadcrumb topping
• 1 cup panko or coarse dried breadcrumbs
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 clove garlic
• 2 tablespoons chopped fresh flatleaf parsley, for serving
Position the oven rack about 8 inches from the top and heat the oven to 400°F.
Make the macaroni and cheese
Bring a large pot of water to a boil, then salt it. Add the pasta and cook until it’s a few minutes short of al dente (it will continue to cook in the oven). Drain into a colander and pass under cold running water to stop the cooking. Shake out any excess water.
Meanwhile, to make the cheese sauce, in a large pot or Dutch oven, heat the oil over medium heat. Add the flour and cook, stirring with a wooden spoon, for about 3 minutes to cook out the raw flavor of the flour. Add 1 cup of the milk and whisk until it forms a smooth paste. Continue to whisk in the remaining milk a little at a time, at first, to avoid lumps. Let the mixture reach a simmer while whisking often, paying attention to the corners where the flour can collect.
Remove from the heat and add the cheese, nutritional yeast, dry mustard, the ½ teaspoon salt, the black pepper, and the cayenne pepper. Whisk until creamy and smooth. Add the pasta and stir well to coat. Taste for salt; you may want to add a little more. Scrape the mixture into a 9 x 13-inch baking dish.
Make the breadcrumb topping
In a small bowl stir together the breadcrumbs, oil, salt, and pepper. Grate in the garlic and stir to combine.
Sprinkle the breadcrumbs over the macaroni and cheese. Bake for about 15 minutes, or until the sauce is bubbling. Then turn on the broiler and broil for 1 to 3 minutes, until the breadcrumbs are golden brown. Let cool for 5 minutes before serving and sprinkle the top with the parsley.