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 …

Onion Skin Broth

I watch the show chopped a lot. More than any individual probably should. They once had an episode where all the baskets required the chefs to use ingredients that most of us would otherwise discard. One of those ingredients was onion skins.

Even since then I've been using my onion skins to make broth. It makes a really flavorful one.

I use it to cook lentils,barely, rice, etc. As a non-meat eater I can use all the flavor I can get. It's not that easy making really tasty dishes without the aid of dead things.

To be a vegetarian or vegan cook is quite a challange. Animal flesh offers a lot of depth of flavor that is hard to repoduce with plant life. That's not to say it can't be done or even improved upon. It just takes some finesse.

Onion broth is my personal secret flavor weapon. If oyu cook your lentils in water that's what they're going to taste like. And water isn't very tasty/ But if you cook your lentils in onion broth it's a whole new ballgame. You have this rich base upon which you can layer your other flavors.

Onion broth is very easy to make.

Save your onion skins. That's the first step.

Add then to a large pot. A few cloves of garlic. A tablespoon of butter. Salt and pepper. Some white wine. Or red if you're using red onion skins. Simmer for at least 15 minutes. Longer if you can. The longer it simmers, the more flavor is extracted.

When it's done, remove the skins and add your barley, lentils or beans. Cook as you normally would. Add more water as needed.

Flavor comes from unexpected sources.

Onion skins are not garbage. They are a powerhouse of both flavor and nutrition.