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 …

Reimagined Red Beans and Rice

I've been experimenting with keeping things very simple and trying to coax all the flavor I can from a very minimalist set of ingredients. It's been less clean up and more flavor overall.

This is just a saute of red beans and veg. Every ingredient stands on its own and shines.

1/2 a yellow onion, diced
3 cloves garlic, smashed, chopped
1 poblano, diced
1 jalapeno, diced
1 can red beans, liquid included
1/3 cup white wine
2 tsps soy sauce
3 tbls olive oil
1 tsp celery seed
2 tsps oregano
2 tsps salt
1 tsp black pepper

Saute the onions in the oil until translucent. Add peppers and garlic. Saute 5 more minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Simmer until reduced by 1/3.