Simple, clean, and flavorful, these refried beans will leave you satisfied and feeling good. They do require an overnight soak, but the 30 minutes of preparation time required can be done when convenient in your schedule. Tried and true, this recipe has earned a place on our refrigerator’s weekly meals list.

This is an unashamedly indulgent dessert. It is not meant to be healthy, but it is rich, delicious, and definitely a match for even the strongest craving. Last winter, when I skied every Craftsbury ski trail, I had a piece of this waiting for me at home - or maybe it was two pieces. I’m going to bake some cakes for my sister’s wedding in August, so this week, I had a great excuse to practice one of my favorite cake recipes.

This recipe produces light, slightly chewy tofu with a crave-worthy taste. It’s far better than the weird, unpleasant flavors and soggy consistency that I used to associate with this plant based protein product. I think the transformation comes from two umami rich ingredients, Bragg’s liquid aminos and nutritional yeast, and the process of freezing the tofu ahead of time. The whole recipe takes about 15 minutes and can be ready to eat in 45 minutes to an hour.

Last winter, when I tried Kim Backus (head of the COC kitchen)’s new beet mousse recipe, it blew my mind. I had no idea what the ingredients were, but the ramekin in front of me contained something resembling a scoopable, silky smooth chocolate bar, the best kind of chocolate bar. Graciously, Kim was happy to give me the recipe and loved the idea of sharing it on this blog.