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.

Ingredients
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 …

Balsamic Peaches

Here's a sweet and tart salad addition that will interest peach lovers or anyone with a sweet tooth. When faced with an aging peach that no one wanted I decided to cook it and make a sweet and succulent addition to my usual salad lunch.

I decided to leave the skin on the peach because I just so happen to be a fan of fruit and vegetable skins. That's the way nature made it and that's the way I want to eat it.

This is really simple and easy. I just sliced the peach in small chunks and cooked it in a fairly hot frying pan. Just to lightly brown and caramelize it.

Then I added some balsamic vinaigrette salad dressing and cooked it 30 second to a 1 minute longer.

Removed from pan and seasoned with salt and black pepper.

I'm not really a big fan of fruit. It's a little too sweet for my taste. But this made a great out of the ordinary addition to my usual salads. The balsamic peaches added a sweet and tart element and helped to dress the salad. They also offered an additional texture not usually present.

This technique could work well with any number of fruits. Apples, mangoes, pineapple and many more I'm sure.

I don't usually like fruit in salads. But these were a nice summery surprise to mix in my usual bowl of crispy romaine, steamed broccoli and roasted sweet corn.

These peaches would also make a wonderful topping for vanilla frozen yogurt or an awesome dessert on their own topped with some whipped cream and or cinnamon/nutmeg.