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 …

Dark Mushroom Curry - Vegan Recipe

This is a vegan mushroom curry  that features a dark, rich, thick mushroom gravy. It's mildy hot, but mostly mushroom and ginger forward. It's got an Indian backbone, but a little bit of American muscle.

2 cups button mushrooms, sliced
3 large cloves garlic, sliced
1 inch fresh ginger, grated
1 charred jalapeno, diced *
1/4 can black beans/liquid
1/4 can pinto beans/liquid
1/4 can garbanzo beans/liquid
3 tbls olive oil
1/4 cup water

2 tsps turmeric
2 tsps paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed pepper flakes
1/2 tsp cayenne powder
1/2 tsp celery seed
2 tsps salt
1 tsp black pepper

Did you know that you can use the liquid in your canned beans to add both salt and starch to your homemade soups, stews and sauces. This is especially helpful for vegan dishes since we don't want to add butter to thicken our sauces. We could use vegan roux or corn starch slurry, but the brine from the bean can has a nice salinity to add and a good hit of the bean essence to impart as well. I find it adds depth in a similar way that bones and meat add depth to traditional preparations. It also utilizes something you might otherwise discard.

Cook down the mushrooms in the oil.  When mushrooms are soft add garlic, ginger, jalapeno, beans, water, spices. Simmer until sauce is thickened.

 * Char the jalapeno over an open flame. Deseed/derib and then dice. It adds a smoky flavor and additional depth.