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 …

Morrocan Stew - Vegan

This is a sweet and very spicy broth flavored with influences from the middle east and the indian subcontinent. It also has a little touch of good old fashioned chicken soup to it. There is no actual chicken involved, of course.

6 stalks celery, sliced
1 medium onion, diced
1 lb bag baby carrots
1 poblano, diced
6 cloves garlic
1 jalapeno, sliced
1 serrano, sliced

1 can chick peas, plus brine
1 can black beans, plus brine

1/4 cup olive oil
1/2 cup white wine
2 tbls sriracha
2 tbls white vinegar
water to cover

1 bunch parsley
2 tbls nutritional yeast
2 tsps paprika
1 tsp turmeric
2 tsps celery seed
1/2 tsp cayenne powder
3 tsps salt
2 tsps black pepper

In a large stock pot sweat off your celery, carrots and onion in the oil and 1 tsp of the salt. Do this for 5 minutes, then cover and let cook down for 5 more minutes. The veg should've released a lot of their water.

Add wine and cook off uncovered for 5 more minutes.

Add remaining ingredients, except parsley, and enough water to barely cover all the ingredients.

Simmer uncovered for 20 minutes.

Stir in parsley. Simmer 10 more minutes.

Allow to rest in the fridge overnight. This continues to pull flavor from all the ingredients and gradually marries all the components.