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 …

Vegan Southwestern Beans in Dark Sauce Recipe

This one pot wonder yields tender beans and vegetables in a rich, dark sauce. It's spicy, sweet and unctous.

The combination of oregano and paprika has an earthy smokiness that's unique and delicious.

It's very easy. You just chuck everything into an extra large skillet and let it go until the veg is tender and the sauce is thickened.

1/2 yellow onion, sliced
1 lime, zest and juice
1/4 cup scallions, sliced on the bias
1 jalapeno, sliced on the bias into rings
1 serrano, diced
1 habernero, diced
5 cloves garlic, thinly sliced
1 can black beans and the liquid
1 can chick peas and the liquid
2 tbls olive oil
1/4 cup water
1 tbl soy sauce
2 tbls sriracha
1 tbl spicy mustard

2 1/2 tsps oregano
1 1/2 tsps paprika
1 tsp black pepper