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 …

Celery and Pickle Vinaigrette

I got a blender for christmas. I had been wanting one for a long time. I watch the food network show "Chopped" religiously. On Chopped the chefs are constantly utilizing the blender to make all manner of purees and sauces. I found myself very much wanting to be able to do similarly creative things.

On the inaugural run of my new blender I made a classic chimichuri. This was simply because I had leftover parsley from christmas dinner. It was good and I quickly devoured it.

It took me a while to get around to the second try. Not for lack of desire, but simply because the food store was very hectic every time I went there. There was New Year's and then there was a big, big blizzard. There was no real opportunity to browse for blender ingredients.

Finally the moment presented itself.

I had pickles, celery, garlic and jalapeno, hot sauce. I was excited to really get busy with my new blender.

I added all my ingredients to the machine, plus some pickle juice and some water and buzzed it all up.

After tasting I added some salt and pepper, a little soy sauce and some basil.

Satisfied with my concoction I relocated it to a storage container.

I thought to myself I could've used a little less pickle juice, but overall I was very pleased.

Then it dawned on me that this was a perfect opportunity to mix in some nooch as well. AKA nutrional yeast to those not in the know.

I stirred it all together and put it into the fridge to 'marry' overnight.

The next day I had a pretty awesome celery and pickle vinaigrette.

I doused my salad with it. I spooned it over my lentil/barley mixture from a few days before. I even used it to enhance some powdered garlic mashed potatoes.

It's also vegan and has a good dose of B12 for those of us non-meat eaters.

It turned out great and I'm excited to create my next blender sauce. Thanks Chopped.