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 …

Alton Brown's Soft Pretzels with Vegan Tweaks

I decided to make Alton Brown's pretzel recipe. I've been a Good Eats fan for years and there are many things he's cooked that I've always wanted to try myself. Pretzels were pretty high on that lengthy list. Since I had all the ingredients, it seemed the perfect time to finally give it a try. I've made yeast breads before, but never pretzels.

I wanted to keep it vegan though, because it didn't seem like it would be difficult to do or that it would cause a major shift in flavor or texture. So I used vegetable shortening instead of butter. I also switched out the egg wash with flavored olive oil.

Another minor change was the kind of salt. I did not have pretzel salt, but I did have a pink himalayan salt grinder. I used regular table salt in the dough. But in the seasoned olive oil I used the fancy salt. I also finished each pretzel with a little more of the fancy salt, since it was a fine grind.

It was easy and fun to do. The results were amazing! Incredible taste and texture.

Thanks yeast and thanks Alton.