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 …

Spicy Spanish Veggie Medley - Vegan Recipe

This is inspired by the traditional vegetables and spice palette of Spain.

It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks.

1 pint button mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1/2 a medium red onion, diced
1 orange bell pepper, sliced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, sliced
1 serrano pepper, sliced
3 cloves garlic, thinly sliced
1 can chick peas, plus the can liquid
1/4 cup white wine
2 tbls olive oil
1/2 bunch fresh parsley

2 tsps paprika
2 tsps cayenne powder
1 tsp oregano
1 tsp thyme
1 tsp coriander seed
2 tsps salt
2 tsps black pepper

Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell peppers are just barely tender. Turn off heat. Leave pan on warm burner. Stir in parsley. Let sit a few more minutes to wilt the parsley slightly.

The sauce will still be thin when it's hot, fresh off the stove. Thanks to the starches in the chick pea can liquid it will thicken to a nice consistency after cooling a bit.