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 …

Rosemary Thyme Lentils

I love throwing everything in a pot and just letting it simmer and reduce. It's an easy way to extract the maximum amount of flavor with the least amount of effort.

1/2 yellow onion, sliced
1 poblano, diced
1 jalapeno, deseeded, diced
5 cloves garlic, smashed
2 tsps soy sauce
2 tbls olive oil
1 tbl asian garlic chili sauce
1/2 can chick peas, whole can of brine
1/3 cup white wine
2 tsps celery seed
1 tbl nutritional yeast
2 tsps dry thyme
2 tsps dry rosemary
3 dry shishito peppers, broken, deseeded
1/2 cup dry lentils
5 cups water

Toss it all in a pot. Do not cover. Let it come to a boil. Then simmer for at 25 minutes.That's it. Easy and delicious!