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 …

Vegan Black Bean Mushroom Ragout

Keeping with my current theme of simplicity, I prepared this mushroom and black bean dish. It was tempting to add brandy and mustard and too many herbs and spices, but I resisted.

The result was clean, flavorful and easy to prepare.

1 pint white mushrooms, sliced
1 jalapeno, diced
5 cloves garlic, smashed and chopped
1 can black beans, plus liquid
2 tbls olive oil
1 tsp crushed pepper flakes
1 tsp basil
2  tsps salt
1 tsp black pepper

I had a pint of sliced white mushrooms. Sadly, the washing they requried took up more time than buying whole and slicing myself. But those were the ones on sale.

This is a basic saute. I began by cooking the mushrooms in salt and pepper. Once the pan was hot, I drizzeld in the olive oil. Wait for the mushroom to brown. Be patient. This will take a bit of time, but is worth the wait.

Then you can add the garlic and peppers. Saute themy for 5 minutes before you throw in everything else. Then just cook down until the liquid has thickened up a bit.