Camille Skye never imagined she’d be a comfort food cook. “I used to microwave everything,” she laughs. But when she went vegan for ethical reasons, she quickly realized she missed that sense of warmth and indulgence that came from her childhood favorites—mac and cheese, shepherd’s pie, creamy soups. “I didn’t just want to eat clean—I wanted to feel cared for by my food.”
Going low-fat added another layer of challenge. “There’s this myth that vegan food is automatically healthy, but not when it’s drenched in coconut oil or cashew cream,” she says. Determined to strike a balance, Camille began reimagining comfort food in a way that aligned with her values and supported her wellness.
She leaned into ingredients like blended white beans, silken tofu, and roasted vegetables to recreate textures she missed. “The first time I made a tofu-based fettuccine Alfredo and my roommate asked for seconds, I knew I was onto something,” Camille smiles.
What she learned through experimentation was that flavor doesn’t have to come from fat. “Roasting, herbs, layering umami—that’s where the magic is,” she explains. Her lentil shepherd’s pie with mashed cauliflower topping has become a signature dish, served often at her Sunday dinners with friends.
But beyond the recipes, Camille found something deeper. “Comfort food is emotional. When you take care of your body while feeding your soul, it’s incredibly healing,” she reflects.
She’s since launched a small cookbook online, filled with low-fat vegan comfort meals for those craving nostalgia without the heaviness. “You can eat mac and cheese and still feel light afterward. That’s the kind of recipe I want to leave people with.”
