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 …

Spicy Black Bean Sauce Stir Fry Recipe

The idea was to create a sauce using black beans as a base. I've had Chinese black bean sauce before and it's a little too sweet for my taste. This is a variation on that. Less sweet, more heat. It has an asian feel, but it's not strictly asian. A fairly simple stir fry with a quick and tasty sauce. It's super hot and a little bit sweet.

8 ounces frozen stir fry vegetable mix
1 poblano pepper, sliced small
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 a habernero pepper, minced
3 cloves garlic, thinly sliced
1 can black beans, plus the can liquid
2 tbls canola oil
2 tbls low sodium soy sauce
1 tbl hot sauce
1 tbl sriracha
2 tsps onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp celery seed
2 tsps salt
1 tsp black pepper

Saute vegetables in oil until the frozen are defrosted. Add remaining ingredients. Simmer until heated through and sauce begins to thicken.