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.

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 …

Mediterranian Lentils and Barley

3 stalks chopped Celery
1/2 medium Onion diced
5 cloves sliced Garlic
1 Jalapeno minced
1/2 Habernero minced
1/2 cup Broccoli stems chopped
Water as needed
1 tbl Spicy Mustard
1 tbl Butter
3 seeds Allspice
3 Bay Leaf
Salt and pepper
1/2 cup dry Lentils
1/2 cups dry pearl Barley

In 2 cups water simmer butter, allspice, bay leaf, salt, pepper, celery, onion and 2 ribs/seeds from jalapeno and 1 small rib/seeds from habernero. Simmer 10 minutes.

Remove pepper ribs, bay leaf, allspice.

Add mustard, diced pepper flesh, garlic, broccoli, lentils and barley. Add 2 cups more water. Cover and simmer until lentils and barley are tender, adding more water as needed.

Remove to heat safe storage container. Refrigerate overnight.

Depending on how much liquid is left, add more water to come half way up and let sit at least one hour.