Jessica Seinfeld: Spaghetti & Meatballs, Caesar Salad, Garlic Bread & Tiramisu
Your Last Meal with Rachel Belle
Rachel Belle
4.4 • 709 Ratings
🗓️ 24 February 2022
⏱️ 35 minutes
🧾️ Download transcript
Summary
Jessica Seinfeld's latest cookbook, Vegan, At Times, is an ode to her current lifestyle of eating mostly vegan, but she still enjoys the occasional bowl of warming chicken soup or nostalgic spaghetti and meatballs. She calls it a "gentler approach" to veganism and doesn't believe in creating rules around eating or doing any plant-based proselytizing.
Jessica's last meal took us down a path we never thought we'd go: organized crime! Host Rachel Belle chats with Anna Van Valin, co-host of the podcast Every Day Is A Food Day, about how Italian-American restaurants became the clubhouse of choice for the mafia. And Rachel consults with the folks at Ragu, the jarred spaghetti sauce of her youth, about an Al Capone rumor splattered all over the Internet.
Jessica says her vegan mac & cheese is indistinguishable from the real thing, which got Rachel thinking: what allows cheese to melt and how do you get vegan cheese to do it? She spoke to the CEO of New Culture, a group of cheese loving scientists who've discovered the secret ingredient to creating vegan mozzarella that melts and tastes like the real thing.
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Transcript
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| 0:00.0 | Alaska Airlines has teamed up with Hawaiian Airlines to create new nonstop international flights. |
| 0:05.6 | Go to Alaskaair.com or Hawaiian Airlines.com and I'll tell you more details later in the show. |
| 0:11.6 | Cairo, Seattle. I'm Rachel Bell, and this is your last meal, a show about famous people and the stories behind the foods they love most. |
| 0:32.1 | Today on the program, Jessica Seinfeld. |
| 0:35.4 | Jessica has written five cookbooks. |
| 0:37.7 | You probably remember her first book, Deceptively Delicious, where she famously sneaked |
| 0:42.4 | vegetable purees into dishes for picky kids. |
| 0:45.4 | And her new book is called Vegan at Times. |
| 0:48.4 | At Times, because she doesn't always eat vegan. |
| 0:51.6 | What did you have for breakfast this morning? |
| 0:53.1 | I had chicken soup for breakfast. |
| 0:55.6 | Yeah, I love that. Leftovers are so good for breakfast. So good. Over the last couple years, |
| 1:00.7 | Jessica naturally started eating a mostly plant-based diet, but she doesn't put any labels or rules on how |
| 1:06.5 | she eats. And she certainly is not trying to convert anyone. That's why people are repelled by some vegans is because that's the only way. |
| 1:15.7 | And if you don't do it, there's something wrong with you. |
| 1:18.4 | And I just find that boring. |
| 1:20.4 | Jessica says her vegan mac and cheese is the gateway recipe for plant-based skeptics. |
| 1:25.8 | Which got me thinking, what allows cheese to melt and how do you |
| 1:29.9 | get vegan cheese to do it? I spoke to the CEO of a Bay Area startup called New Culture, a group |
| 1:35.9 | of cheese-loving scientists who have worked for three years to create a vegan mozzarella cheese |
| 1:40.9 | that melts and pulls just like the real thing. |
| 1:44.7 | And Jessica's last meal takes us to a place I never imagined we go on this show. |
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