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 …

Easy Curry

Here's an easy way to make a simple vegetarian curry. I buy those cans of Hormel vegetarian chili when they're one sale. Unfortunately they're not very tasty. They're kinda bland. But they do feature tomatoes, beans, soy protein and a little bit of chile pepper. So They can easily be turned into a curry without much effort.

Ingredients
1 can Hormel vegetarian chili
3/4 cup dry rice
curry powder
1 cup frozen cauliflower or broccoli
5 cloves garlic
almond milk
leftover asparagus ends
hot sauce
1/4 cup monteray jack or cheddar cheese diced or shredded
bottled balsmaic vinaigrette
black beans
cumin, coriander, cilantro, paprika and fresh ground black pepper

First prepare some rice. 3/4 cup dry should do. Bring it to a boil with 2/3 water for dry rice. When it has come to a boil, lower the heat, add 1 tbl of your favorite curry powder and the aspargus ends.

When I buy asparagus I snap off the hard ends and quickly saute the spears. I reserve the ends for later. I slice them down, discarding anything to fibrous and add the rest to simmering rice.

Let the pot simmer until most of the water if absorbed. Taste the rice and if not tender add additional water in 1/4 cup increments. Cook the rice until it is nearly done. not all the way.

Then add your can of chili, almond milk, cheese and your garlic. Lightly smash the garlic before sliceing it thin. Let the gralic sit at least 5 mintues to enhance the flavor. Also add your hot sauce. Depending on how hot your hot sauce is add just a dab or to your taste. Keeping in mind you can add more later, but you can't take out what's already in there.

Continue cooking uncovered, stirring often until the cheese has melted an the sauce has thickened. to a syrupy consistency.

Taste. Add spices as desired. Plenty of paprika. Let cook 1 minute more. Taste and add additional spices if desired.

Garnish with rinsed black beans and a drizzle of balsamtic vinaigrette.

Enjoy a creamy, spicy vegetarian curry you never knew could come from a can.

This stuff is also insanely awesome with a dallop of spicy or garlic hummus.

I enjoy mine ontop of a a romaine lettuce salad with steamed broccoli and some roasted potatoes.