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 Red Wine Mushroom Ragout

Red wine and mushrooms are a classic combination. It's a pretty basic recipe for lots of flavor without a lot of ingredients.

There are, in my mind, several standard methods for getting depth of flavor without using meat.

Heat, alcohol, and nutritional yeast. That's pretty much the vegan trifecta of flavor depth.

You can use one or all.

In this case, I utilize alcohol and heat from chile peppers. The heat is mild. The caramelized onion and mushrooms are sweet. As is the reduced red wine.

Salt and fat are non-optional. They must always be present.

Using this method, I vary veggies, spices, beans and grains, but always end up with something I really enjoy eating.

The dish pictured is bascially mushrooms in red wine sauce. Easy to prepare. Mostly just waiting for the mushrooms and oinoins to caramelize.

1 pint mushrooms of choice, sliced
1/2 red onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
1 long hot pepper, sliced
1 poblano, diced
1/3 cup red wine
1/2 cup water
2 tbls olive oil
2 tbls hot sauce
1 tbl white vinegar
2 tsps salt
1 tsp dry roesmary
1 tsp celery seed
1 tsp black pepper

Saute mushrooms and onion in oil until nicely caramelized. About 15 minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Continue to simmer for 10-15 minutes or until sauce is tightened up nicely.