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 …

Mediterranean Beef Stew Vegan Recipe

The reason I'm calling this vegan beef stew is the dark rich broth that has a similar feel to a beef broth based stew. I ate a lot of beef stew as a kid and this dish immediately made me think of that.

It gets its depth from a combination of briny olives, earthy mushrooms and sweet black beans.

The big thick slices of mushroom and the hearty black beans take the place of the meat

1 can black olives, including brine
1 can black beans, including liquid
2 pints white mushrooms, sliced
1/2 a medium red onion
6 cloves garlic
1 jalapeno
1 serrano

2 tbls olive oil
1/4 cup red wine
1 tbl white vinegar
1 tbl habernero hot sauce
2 tsps thyme
2 tsps cumin seed
5 pieces clove
3 pieces allspice
1 tsp salt
1 tsp black pepper

Saute mushrooms and onion in oil, salt and pepper until mushrooms have darkened nicely. De glaze with the wine. Cook out for 5 minutes. Add remaining ingredients. Simmer until liquid is reduced by half. Serve with fluffy rice.