Tofu Garlic Vegan Mayo

I don't currently have the luxury of a lot of ingredients lying around. The coronavirus has turned everything on its head. Still, I'm trying to find comfort in familiar hobbies like cooking and origami.

What I did have was half a package of silken firm tofu that needed to be used and a whole head of garlic that wasn't getting any younger. That is the inspiration for this recipe. That, and my love of all things creamy and garlicky.

1/2 package silken firm tofu, drained
8 cloves garlic, stems removed
1 habanero, deseeded
1 serrano
3 tbls olive oil
3 tbls white vinegar
1 tbl salt
1/2 can chick peas, drained and rinsed

Puree all ingredients in your food processor until a creamy mixture is the result.

It's great right away, but you can chill it in the fridge for a few hours to thicken and let the flavors coalesce.

This is extremely garlic forward and also hot from the chiles. Because the mayo is tofu based and tofu has no flavor of its own, the full on flavor …

Mashed Potatoes as a Meal (Vegan or Veggie)

I love potatoes. Chips. Baked. Roasted. Mashed. Potatoes are always delicious. Especially when they are on sale for $2.50 for a 5 lb. bag. But what to do with all those potatoes?

The really cheap potatoes are not good for baking. They are too small and they don't get tender enough inside with that cooking method.

Roasted potatoes are great. And even cheap potatoes come out great. Just use a liberal amount of olive oil and salt to make sure.

But the best course of action for cheap potatoes is mashing. We've all had scrumptious mashed potatoes in our life. Some with heavy cream. Some with mounds of butter. But what about olive oil? Have you tried this? Because if you never have, then you need to do so.

They will not taste like the potatoes you recall from childhood thanksgivings or Christmases with grandma. But they will taste really good and unique. They possess a flavor profile all their own. Very eastern European. Spicy, but no heat.

6-8 small - medium eastern russet potatoes
3-5 tbls olive oil
2-4 tbls soy or animal friendly milk
4 cloves minced garlic
1/2 cup frozen peas
1/4 cup dry white wine
salt, pepper, garlic powder and paprika to season

Wash your potatoes thoroughly, but do not peel. Cut into small cubes, about 1/2 inch. Add diced potatoes to salted, boiling water and cook for 10 minutes.

Strain potatoes (reserving some of the cooking liquid) and add to large cook top safe vessel. Place potato vessel on warm burner, but do not turn the burner back on.

Add 2 tbls of olive oil, 2 tbls of milk, 1 tbl of cooking liquid and wine. Mash and mix with a large fork until only 10% lumps remain.

Add spices, garlic, peas, peppers. Stir lightly. Let sit a few minutes covered while vegetables thaw. Turn on very low heat if neccesary to warm veg. Monitor closely, stirring often.

Taste. Add more oil, cooking liquid, milk or spices if needed to achieve desired taste and consistency. Add in very small increments. You can always add more, but you cannot take out what you've already put in.

Eat as a hearty side dish or add chick peas to make a vegan shepherd's pie. I also like to sprinkle each serving with nutritional yeast. It adds that cheese like dimension that really takes mashed potatoes to another level.