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 …

Cucumber and Apple Salad

This dish just came to me out of the blue. I had a cucumber craving and this was the result.

The textures are great. The crunchy apple and cucumber. The rich vinaigrette. The juxtaposition of sweet and savory. It's summer on a plate.

zest and juice from 1 lime
2 tbls olive oil
2 tsps spicy brown mustard
2 tsps diet citrus flavored green iced tea
1 tbl Louisiana hot sauce
2 tsps salt
2 tsps dried dill, if you use fresh dill double the amount
1 tsp black pepper

Whisk together the dressing components in a bowl large enough to accommodate the salad ingredients as well.

1 large cucumber, about 3 cups, diced
1 large granny smith apple, about 1 cup, diced
3 small shallots, about 1/2 a cup, minced
3 cloves garlic, minced

Add the apple to the dressing as you dice it to keep it from turning brown. Add the other ingredients. Toss or stir to coat in the dressing and evenly mix the ingredients.

It's great immediately and even better after a few hours in the fridge.

I made it into a sandwich too!