TWIN FALLS | Ive seen Jill Skeems book Comfort Food gets a vegan makeover on shelves and counter tops throughout Twin Falls since it came out last year. Its always surprised me, as I see Idaho as a comfort food kind of state, but with more of a meat and potatoes zeal. Who is this mystery Idavegan, I thought?

Last week, I met her for the first time while picking up lunch. She asked if Id take a look at her book and signed me a copy.

As Ive written before, I have a pretty long history of alternative eating. I eat just about everything now foot-long chili dogs included but for a period of time, I excluded all animal products from my diet. What I havent written, is that I also worked for several years in one of New York Citys landmark vegan restaurants, Angelica Kitchen. The East Village eatery is the mecca of vegan comfort food.

For those who dont know, vegans avoid all animal products all together. So, unlike most vegetarians, vegans shun foods such as eggs, cheese and milk. Its a lifestyle that comes with deep commitment, as animal products are buried far further into food ingredients than youd think. Fining agents used to make wine, for example, are often made from animal by products such as blood and bone. The commitment often leaves people who adapt the lifestyle passionate about food.

Re-enter author Skeem.

Comfort Food is a full-color book containing 62 vegan recipes, about 95 percent of them hers. They use no butter, cheese, meat or dairy products, and are divided into typical cookbook categories. The recipes are simple, the book is easy to read, and its spiral bound so it lays flat on the counter while your cooking.

When Skeem signed my copy, I decided to take it for a drive. My wife and I chose the obvious recipe Monday night for dinner the lasagna with spinach, mushroom and onion that graces the cover of the book.

Ive never made lasagna start to finish, and I must say its a somewhat laborious process. I was skeptical of Skeems method of cooking the noodles, as I thought for sure theyd stick together. The first step in my cooking process was to pour a glass of Chianti, and I didnt want to go to the store for more noodles. I followed her lead anyway, and to my surprise, learned a simple way to cook perfect al dente lasagna noodles. I made a simple sauce with San Marzano tomatoes, garlic and basil, and followed Skeems recipe for the rest.

In the end, the lasagna was delicious. The tofu mixture mimics ricotta, and gave the dish a rich taste. It is indeed vegan comfort food Id make again in a New York minute. There is one thing Id change that may have been my mistake. Next time Ill probably process the tofu a little less, or break it up smaller before I pulse. Mine came out a bit too pasty. Id also chop the Kalamata olives separately and fold them into the tofu mixture after blending. I love the salty bite of them and think it would add a bit more zip to the filling.

Here is Skeems recipe for lasagna with spinach, mushrooms and onions.

Read the rest here:

Glazar: Making Jill Skeem's Spinach, Mushroom and Onion Lasagna