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 …

Oero Oatmeal Peanut Butter Cookies with Caramel Sauce

These vegan cookies are simple to make, but really hit the mark on a sweet, moist treat.

4 golden double stuf oreos
1 cup old fashioned oats
1 tbl peanut butter
3 tbls vegetable shortening
2 tbls flour
1 tsp baking powder
1/4 cup almond milk
1 tsp vanilla extract
1/2 tsp salt

Pulse all ingredients in a food processor until a chunky dough is formed. Add more almond milk or oats  as needed to achieve a scoopable/shapeable dough.

Drop by rounded spoonfuls onto a greased cookie sheet.

Allow to rest in the freezer while the oven preheats.

Heat oven to 400 F.

Bake for about 12 minutes or until mostly set, but still slightly tender. Cool to set.

Caramel Sauce
1 cup real maple syrup
1/2 tsp salt
1 tbl vegetable shortening

Simmer maple syrup until it turns a caramel color. Whisk in shortening and salt. Allow to cool.