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 …

White Girl Vegetarian (or Vegan) Curry

Here is an image of my vegetarian curry on a bed of romaine lettuce and topped with a scoop of hummus.

This curry is inspired by the Kitchen's of India pouches, but is made using Hormel vegetarian chili in a can as a base.

That stuff's kinda bland on its own, but makes an awesome starting point for some pretty good curry.

I start with white rice. Cook it as usual in water. Half the reccomend dosage of water,  but I like to add a tbl of curry powder to the rice cooking water. A couple of teabags, a tsp of butter and a tsp of salt.

After the rice has cooked for about 10 minutes, I add one small diced russet potato. Skin on,  cut into about 1/4 inch cubes and 1/2 cup dry white wine. At this point also remove the teabags and discard.

Check the rice often and add additional water as needed.

When the rice is nearly done (about 17 minutes) I add the can of chili, a can of rinsed chick peas, 2 tbls pickle juice, 7 cloves fresh minced garlic, 1 finely diced, seeded, deribbed jalapeno, 1/4 teaspoon fiery hot sauce, 1 tsp ground ginger, and 1-2 tbls more curry powder, depending on my mood.

Continue cooking until the rice is tender and everything is warmed through, about 2-3 more minutes.

You can eat this hot straight off the stove. I suggest letting it sit in the fridge at least a few hours to allow the flavors a chance to do their thing.

Cool completely before serving over crisp lettuce and garnishing with your favorite flavor of spicy, creamy hummus.

This could be totally vegan if you just swap the butter for oil or vegan margarine. You could also half the fat if desired. Just don't omit the fat altogether. Fat is a flavor magnet. Even using a little bit makes a big difference in taste.