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 …

Kale and Mushroom Soup

I made this in a effort to get more calcium into my diet. When you cook kale more of the calcium is available to the body. I'm hoping the vitamin c from the kale is preserved since it's a soup. C leeches into water, but since we're consuming the water (broth), we should, in theory, still get it. The mushrooms provide potassium.

I wanted to keep it relatively simple. Let the core ingredients shine. Just let time and heat work their magic on some humble veg. You could add some beans to this to make it heartier. I wanted to keep it light.

10 oz white mushrooms, chopped small
1/2 medium red onion, diced
6 cups loosely packed kale, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup brandy
1/4 cup olive oil
2 tbls apple cider vinegar
6 cups water
1 tbl salt
3 tsps black pepper

In a large sauce pot cook down the mushrooms and onions in the oil and salt until nice and dark. Deglaze with wine. Cook off wine for 5 minutes. Add garlic and brandy and deglaze again. Cook off brandy for 5 minutes.

Add kale, water, black pepper and vinegar. The vinegar will turn the kale dark, but it doesn't matter. The long cooking we're going to subject it to would do the same.

Bring to a boil and them simmer until reduced by half. About 20 minutes.