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 …

Vegan Oatmeal Coffee Cookies

I was craving some cookies and decided to try my hand at vegan cookies. Several recipes on the internet suggested that oatmeal peanut butter cookies would be an easy and satsifying dessert.

I kept it very simple. Just a few ingredients. But it turned out really delicious.

1/2 cup rolled oats
1 tsps vanilla extract
1/2 cup maple syrup
3 tbls peanut butter
1 tsp ground coffee
1 tsp cinnamon
1/2 tsp sea salt

Bring maple syrup, peanut butter, salt and coffee to a soft boil. Stir in oats, cinnamon and vanilla.

Continue stirring while cooking over low heat until mixture thickens and adheres to itself, but is still easy to stir. About 2 minutes.

Spoon in 2 inch balls onto a greased cookie sheet.

Chill in the fridge for 15 minutes.

Bake at 400 F for 10 minutes.

Let cool at least 15 minutes.

These start out crunchy and chewy. If you seal them in an airtight constainer they turn softer and chewier when left on the counter overnight.