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    Vegan, at Times: 120+ Recipes for Every Day or Every So Often
    Vegan, at Times: 120+ Recipes for Every Day or Every So Often
    Vegan, at Times: 120+ Recipes for Every Day or Every So Often
    Ebook409 pages2 hours

    Vegan, at Times: 120+ Recipes for Every Day or Every So Often

    By Jessica Seinfeld and Sara Quessenberry

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    About this ebook

    INSTANT NEW YORK TIMES BESTSELLER

    An all-new collection of more than 120 recipes that are so delicious and easy to make, you might forget they’re vegan, from the #1 New York Times bestselling author of Deceptively Delicious, Double Delicious, The Can’t Cook Book, and Food Swings.

    Jessica Seinfeld isn’t a committed vegan. Her husband and her children aren’t, either. Instead of convincing you to become vegan or shaming you for eating meat, she simply wants to show you how easy it is to be a vegan, at times, by cooking flavorful, affordable, and robust plant-based meals whenever you want—whether that’s every day, once a week, or just once in a while.

    With her reassuring and accessible style, Jessica shows you step-by-step recipes for sweet and savory breakfasts, comforting and healthy meals for lunch and dinner, delicious snacks that can be whipped together quickly, and essential sauces and dressings—all tailored to home cooks. She also demonstrates how to create a basic vegan pantry filled with the essential items to keep in stock, explains what kitchen equipment you’ll want to have on hand, gives sample menus for combining recipes, and tells relatable stories from her adventures in vegan cooking with her family.

    Simple, affordable, and comforting, and infused with Jessica’s “encouraging attitude” (Publishers Weekly), Vegan, at Times is the perfect gateway to a healthier and more balanced you.
    LanguageEnglish
    PublisherGallery Books
    Release dateNov 23, 2021
    ISBN9781982149598
    Vegan, at Times: 120+ Recipes for Every Day or Every So Often
    Author

    Jessica Seinfeld

    Jessica Seinfeld is the New York Times bestselling author of six cookbooks. She is founder and chair of the board of Good+Foundation, a leading national nonprofit that works to dismantle multigenerational poverty by pairing tangible goods with innovative services for low-income parents and caregivers, creating an upward trajectory for the whole family. She lives in Manhattan with her husband, comedian Jerry Seinfeld, and their three children.

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      Book preview

      Vegan, at Times - Jessica Seinfeld

      Cover: Vegan, at Times, by Jessica Seinfeld

      Vegan, at Times

      120+ Recipes for Every Day or Every So Often

      Jessica Seinfeld with Sara Quessenberry

      CLICK HERE TO SIGN UP

      Vegan, at Times, by Jessica Seinfeld, Gallery Books

      To my mom, Ellen, who forced our family to eat tofu and brown rice before it was cool. To my daughter, Sascha, whose resistance to healthy food has kept me working like a fool. I am grateful to you both.

      Introduction

      I love to try new things. I love to experiment. I don’t mind when something doesn’t work.

      Kitchens and food are just a giant playground to me. I love lots of things you won’t find in the strict vegan diet. I love cheese. I love honey. But, hey: you picked up this book. It means you’re not a strict rule-follower. Neither am I.

      Humans love variety. Sometimes we eat healthy and at times we don’t. At times we can commit to a marathon, and at times we are content with walks in the park. At times we have the willpower to lose those extra pounds, at times we can’t stop eating. That’s a fact of life. This is also a fact: if you eat vegan food a few days a week, you will feel better, have more energy, do good for animals and the planet. And experience that warm glow of accomplishment from having changed your eating habits.

      I’ve written five cookbooks; they each have a problem-solving theme. This one is no different. In this book, you still have permission to do what you want, when you want. These pages will not shame you, because, as always, to me there is nothing more annoying and self-important than food shaming.

      Most recipes in this book don’t require advanced planning. The ingredients are easy to find at mainstream grocery stores, and even on Amazon. The recipes are simple to follow and are friendly to those who are skeptics, who are on a budget, or who are not necessarily a natural in the kitchen.

      I was a skeptic, too. So was my husband. When veganism started to be a thing, we were turned off by its image. It seemed too dogmatic and smug. But, my friend Camilla, who owns a big farm (and is also a devoted cat mother), finally got to me: when we had dinner one night, it was obvious to me she felt way better and more energized after her dinner veggies and grains than I did from my burger. She convinced me in the moment that it was not only about taking care of our bodies and the planet but also about being good to animals. I wholeheartedly agree with all three of these tenets of veganism, but I wasn’t fully convinced I could sustain this lifestyle.

      I started to eat vegan, at times, and I began to feel the difference. When I ate that way, I slept better and had more energy when I was awake. And it opened up a new world of options. I notice a difference when I eat the right things versus the wrong things. However, I am also ready to have a good steak once in a while. I admit it. (I’m ready for your wrath, too, some of you.)

      And that’s the point. After eating vegan, at times, for a while, you might start to dither on dairy, and not be able to look a rib eye in the eye. And you might enjoy the whole new world of eating that opens up.

      It’s time to eat, enjoy, and live your life without fear of judgment. Find the ingredients you need where you already shop, and be among fellow adventurers who are curious about vegan food, but are also not ready to give up their love of cheese, eggs, and those other non-vegan items. With all we’ve got going on in today’s world, food should stand above as a pleasure and a delight.

      Think of it as being in my kitchen. Be curious. Be adventurous. If you’re ready, I officially invite you to be a Vegan, at Times.

      Pantry

      Here is a list of ingredients frequently used throughout this book for you to have on hand in your pantry. You are probably familiar with, or have at least heard of, most of them—and hopefully they don’t scare you. These ingredients are easy to find and affordable. We purposely shopped at mainstream grocery stores and big price-conscious retailers to develop the recipes here. Buy at your own pace.

      BASICS

      Hot sauce

      Sriracha

      Barbecue sauce

      Lower-sodium tamari and/or lower-sodium soy sauce

      Pure maple syrup

      Canned whole and diced tomatoes

      Tomato paste

      Canned chipotle peppers in adobo

      Dijon mustard

      Peanut butter

      Tahini

      Jam and/or preserves

      Nutritional yeast

      Dry white wine

      SPICES

      Ground cumin

      Ground coriander

      Smoked paprika

      Paprika

      Curry powder

      Crushed red pepper flakes

      Chili powder

      Chipotle powder

      Cayenne pepper

      Ground cinnamon

      Whole nutmeg

      Dried oregano

      Granulated onion

      Bay leaves

      Kosher salt (We like Diamond Crystal)

      Flaky sea salt

      Whole black peppercorns

      OILS AND VINEGARS

      Extra virgin olive oil

      Coconut oil

      Toasted sesame oil

      Red wine vinegar

      White wine vinegar

      Apple cider vinegar

      Unseasoned rice vinegar

      PRODUCE

      Onions (red, yellow, and white)

      Shallots

      Scallions

      Garlic

      Ginger

      Potatoes (sweet and Yukon Gold)

      Fresh herbs

      Lemons and limes

      PASTAS AND GRAINS

      Short and long pastas

      Quinoa

      Farro

      Basmati rice (brown or white)

      Jasmine rice (brown or white)

      Millet

      BEANS AND LEGUMES

      Chickpeas

      Black beans

      Cannellini beans

      Lentils

      NUTS AND SEEDS

      Almonds (roasted and blanched)

      Peanuts (roasted)

      Cashews (roasted and raw)

      Walnuts

      Pine nuts

      Chia seeds

      Sunflower seeds

      Roasted pepitas (pumpkin seeds)

      Sesame seeds

      Hemp hearts

      Flaxseeds and flaxseed meal

      DAIRY

      Milk, such as cashew, oat, and almond

      Unsweetened coconut milk

      Shredded cheddar (We like Violife)

      Cream cheese (We like Violife and Kite Hill)

      Butter (We like Miyoko’s)

      Yogurt (coconut, almond, or cashew)

      BAKING

      All-purpose flour

      Granulated sugar

      Confectioners’ sugar

      Dark brown sugar

      Unsweetened shredded coconut

      Sweetened flake coconut

      Cocoa powder

      Dark chocolate chips (vegan)

      Old-fashioned rolled oats

      Baking powder

      Baking soda

      Cornstarch

      Pure vanilla extract

      Dried fruit

      Nonstick vegetable oil cooking spray

      Helpful Kitchen Equipment:

      MULTIPURPOSE EQUIPMENT

      Food processor (11-cup)

      Blender

      Chef’s knife

      Paring knife

      Serrated knife

      Cutting boards

      Dutch oven (5 ½-quart)

      Large pot with lid (8-quart)

      Medium saucepan with lid (3-quart)

      Small saucepan with lid (2-quart)

      Small, medium, and large skillets (8-inch, 10-inch, 12-inch)

      Nonstick skillets (8-inch, 10-inch, 12-inch)

      Tongs

      Wooden spoons

      Whisk

      Silicone spatula

      Metal spatula

      Vegetable peeler

      Microplane and/or box grater

      Citrus juicer

      Measuring cups and spoons

      Colander and/or strainer

      Rimmed sheet pans (18 x 13-inch)

      Pepper mill

      BAKING EQUIPMENT

      Electric mixer

      Wire cooling rack

      12-cup muffin tin

      Loaf pan (8 ½ x 4 ½-inch)

      9-inch round cake pan

      8-inch square baking pan

      9 x 13-inch baking dish

      9-inch pie plate

      CHAPTER ONE

      Breakfast

      Sweet Oat Crepes

      Yogurt with Warm Blueberry Compote

      Fluffy Pancakes

      Chocolate Banana Bread

      Tofu Salsa Scramble Breakfast Burrito

      Spicy Tomato Juice

      Honeydew-Cucumber-Mint Juice

      Pressure Cooker Porridge with Toasted Almonds and Jam

      Peanut Butter Granola

      Flaky Biscuits

      Chia Pudding with Caramelized Bananas

      Chickpea Pancakes

      Cherry and Coffee Smoothie Bowl

      Breakfast Cookies

      Overnight Oats

      Peanut Butter and Jelly

      Apricot Ginger

      Pumpkin

      Date and Coconut

      French Toast

      Sweet Oat Crepes

      Can a dairy-free pancake look and taste this magnificent? The answer is: Yes.

      Active: 30 min / Total: 30 min / Makes 14 crepes

      1 cup all-purpose flour, spooned and leveled

      1 cup oat flour, spooned and leveled

      ½ teaspoon kosher salt

      2⅓ cups unsweetened plant-based milk, such as oat, cashew, or almond

      ¼ cup unsweetened apple sauce

      2 teaspoons pure vanilla extract

      3½ teaspoons coconut oil

      1½ cups of your favorite jam

      Confectioners’ sugar, for dusting

      Fresh berries, for serving

      Heat the oven to 225°F.

      In a medium bowl, whisk together the all-purpose flour, oat flour, and salt. Whisk in half of the milk at a time. Then whisk in the apple sauce and vanilla.

      In an 8-inch nonstick skillet, heat ¼ teaspoon of the oil over medium heat.

      Scoop out a scant ¼ cup batter. With one hand, lift up the skillet and swirl it in a circular motion as you pour the batter in with your other hand to get a thin, round crepe. (It usually takes one or two crepes to get the temperature of the skillet just right.) Cook for about 1 ½ minutes, or until the underside is light golden brown. Then use a spatula to flip it. Cook for about 30 seconds more. Slide it onto a plate and keep warm in the oven while you make the remaining crepes.

      To fill the crepes, thinly spread about 2 tablespoons jam over each crepe and roll up. Dust the crepes with confectioners’ sugar and serve with berries.

      Yogurt with Warm Blueberry Compote

      Warm, sweet fruit atop your favorite yogurt is a (nutritious) jolt of lightning in the morning. Or whenever it strikes you.

      Active: 5 min / Total: 15 min / Serves 4

      6-ounce package fresh (or frozen) blueberries (about 1 ¼ cups)

      2 tablespoons fruit preserves or jam, such as apricot or strawberry

      3 tablespoons fresh orange juice or water

      2 cups coconut or cashew yogurt

      ½ cup chopped roasted almonds

      ¼ cup hemp hearts

      2 tablespoons chia seeds

      In a small saucepan, combine the blueberries, preserves, and orange juice over medium-high heat and let come to a boil. Reduce the heat to medium and simmer for 3 to 5 minutes, stirring occasionally, until the blueberries start to break down and the sauce thickens slightly. Remove from the heat and let cool for a few minutes.

      Divide the yogurt, almonds, hemp hearts, and chia seeds among bowls. Spoon in the warm compote.

      Fluffy Pancakes

      These are easy but decadent and a nice example of how doable and delicious vegan life can be. Care to join us?

      Active: 20 min / Total: 20 min / Makes 14 pancakes

      2 cups all-purpose flour, spooned and leveled

      4 teaspoons baking powder

      ½ teaspoon baking soda

      1¼ teaspoons kosher salt

      1½ cups plus 2 tablespoons unsweetened plant-based

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