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 …

Savory Oatmeal with Sauted Lentils

I got this idea from an episode of Chopped. One of the competitors made a savory oatmeal. He did it in a risotto sort of style. Sauteing the oats with the veg. Using that as a jumping off point, I just decided to try using oats where I'd normally use rice or pasta. It works really well. Oats deserve a place as the main grain in vegetarian and vegan meals.

The best part is you don't need to cook the oats. You can do overnight oats and then just pair then with your prepared legumes and vegetables. In this case, I did sauted lentils with peppers and onions.

I really like the flavor that results from the sauteing process. So I par cooked the lentils before adding the veg and spices.Then saute it all together to finish. It results in great textures as well as great flavors. It's easy to do.

Because I don't like cleaning a lot of pans, all the actions happens in one. First you simmer the lentils in some salted water until almost tender. Then you turn up the heat, add oil and veg and saute hot until the veg is just barely cooked and the lentils are still pleasingly meaty.

I kept it really simple to allow the flavors to shine. 1 small yellow onion. 1 red bell pepper. 1 poblano pepper. 1 jalapeno pepper. 1 serrano pepper. 3 cloves garlic. 2 tsps oregano. 2 tsps paprika. 2 1/2 tsps salt. 1 tsps black pepper. 3 tbls olive oil.

For the overnight oats, just combine 1 1/2 cups 5 minute oats with 1/2 cup almond milk and 1/4 cup water. 1 tsp salt. Let rest in the fridge overnight.

Top with fresh argula and rinsed red beans from the can.