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 …

French Style Red Wine Mushroom Reduction

I find it fascinating that if you cook red wine long enough it becomes a sauce. It just thrills me that this is possible.

I believe when you combine red wine with red onion it's a magical pairing. They have compounds in common that enhance eachother.

I also know that mushrooms and red wine love each other.

Caramelizing mushrooms and red onion as a first step in creating a red wine reduction sauce is a simple, hassle-free way to create a robust and deep sauce to rival any french recipe.

Ingredietnts
1 pint sliced white mushrooms
1/2 medium red onion, sliced
2 jalapeno peppers, sliced
3 cloves garlic, thinly sliced

1/3 cup red wine
3 tbls olive oil
1 can pinto beans, plus can liquid
2/3 cup water

1/2 bunch parsley leaves

2 tsps thyme
1 tsp rosemary
2 tsps basil
1 tsp oregano
2 tsps salt
1 tsp black pepper

Cook the mushrooms and onions in a large skillet with 1 tbl of the olive oil and salt. Saute over medium-high heat until mushrooms are deeply browned. It'll take 15-20 minutes. Stir occasionally to brown all sides and ensure nothing burns. 

Deglaze with the wine and cook down for about 5 minutes, until the pan is nearly dry again.

Add beans, liquid, remaining oil, garlic, jalapeno, water, remaining spices. Simmer to cook down until a the sauce in the pan coats the back of a spoon.

Turn off heat. Stir in parsley. Let rest 2 minutes.