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 Garlic Chipotle Stew

I read an op ed piece on yahoo about garlic broth. It intrigued me. As someone who adores garlic, I liked the idea of a very garlic forward broth base.

Garlic and chipotles are definitely the two main flavors here. The garlic flavor is pronounced, yet mellow thanks to a host of complementary supporting players.

It features both mexican and asian influences, but its soul is 100% vegan.

But what really makes this dish interesting is that it does double duty. Not only is it a stew, but it also makes an incredible sauce for moistening and flavoring veggie steaks and burgers.

13 cloves garlic
1/2 medium yellow onion, sliced
1/2 a poblano, diced
1 jalapeno, diced
1 habernero, minced
2 chipotles, plus 2 tbls adobo sauce
1 tbl sriracha
1/2 pint white mushrooms, sliced
1/2 can garbanzos, plus all the can brine
1 can black beans, plus brine
3 tbls olive oil
1/3 cup white wine
1 lime, zest and juice
2 tbls nutritional yeast
2 cups water
2 tsps celery seed
2 tsps thyme
2 tsps salt
2 tsps black pepper

Simmer everything in a stock pot. Simmering until deep, dark and thick. Rest 5 minutes to thicken more.