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 …

Vegan Marsala

1 pint baby bella mushrooms, sliced
1/2 cup white or yellow onion, diced
1/4 cup black olives, sliced
3 cloves garlic, sliced
1/2 a jalapeno, minced

2 cups curly pasta
1 cup garbanzos

1/4 cup pasta water
1/2 cup olive brine
1/2 cup marsala wine
3 tbls and 1 tbl olive oil

1 tbl flour

2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

In a very large skillet cook pasta to al dente. Set aside, reserving 1/4 cup of the cooking liquid.

In the same skillet, saute mushrooms in 1 tbl oil, Add salt and pepper. When mushrooms are fragrant and darkened add onion. Saute until onion turns translucent. Add flour, olive brine, remaining oil, garlic, jalapeno and olive slices. Stir to combine. Simmer 3 minutes.

Add wine. Continue simmering 3-5 more minutes to thicken. Add crushed pepper flakes.

Turn off heat. Fold in pasta and garbanzos. Garnish with fresh parsley..