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 …

Mexican Barley and Black Beans

Every so often Aldi sells mushrooms for really cheap. 8 ounces of baby bellas were 89 cents. A one pound bag of sweet mini peppers were $1.69. Cilantro bunch for 79 cents. The ingredients spoke to me and the word they said was Mexican. Also this dish was meant to pair nicely with my sweet pepper puree I'd made in the previous post, which it did.

Ingredients
1 cup cremini mushrooms diced
1 cup celery diced
1/2 cup sweet peppers diced
7 cloves minced garlic
3 ounces ice beer
2 ribs/seeds from a jalapeno and 1 from a habernero
1 tbl olive oil
water
salt and pepper
1/2 cup fresh cilantro leaves
dried paprika, red pepper flakes, basil, sage

1/2 cup dry pearl barley
1 can rinsed and drained black beans

To make the broth add the mushrooms, celery, peppers, garlic, beer, ribs/seeds, oil and salt and pepper to a large pot. Add enough water to cover by at least an inch.

Bring to a boil and then simmer at least 10 minutes. Taste broth.

Adjust salt and pepper if needed. Add 1 tsp each of paprika, pepper flakes, basil and sage. Add barely.

Cover and simmer. Allowing the barley to absorb the liquid. Add 1.5 cups more water after most has been absorbed.

Add beans.


Simmer again until barley is tender and liquid has thickened. Add cilantro leaves. Stir. Taste. Adjust seasoning if needed.

Let sit covered for 5 minutes before serving.