Vegan Recipes and Plant Based Cooking

 Tofu is the perfect vegan base for a variety of creamy sauces and aioili. When you find yourself craving something rich, thick and creamy look no further than a block of tofu.  In this case, I made a vegan garlic aioli which I had been jonesing after for quite a while.  It's light and fluffy like a typical mayo. It's also creamy and rich too. It's replete with delectable garlicky goodness.  It just takes a handful of ingredients and about 15 minutes of your time.  Ingredients 1/2 block firm tofu, drained 2 small heads of garlic, plus oil 1/4 cup canola oil 1 tbl white vinegar 1 1/2 tbls salt 2 tsps black pepper Instructions Peel the garlic cloves and place them into a 1 cup microwave safe container. Just barely cover the cloves with oil and microwave for 1 minute.  Add all the ingredients to a blender or food processor and puree until fluffy and smooth.  Enjoy as a salad dressing, sandwich dressing or mix it with your favorite beans to create a tuna/c...

 This is a simple sauce for anyone who loves saffron. Saffron is expensive, but it can be purchased through a certain online retailer for not that much. Saffron has a unique flavor that simply can't be replicated. If you love its taste, it's worth spending a few dollars. The thing to keep in mind, is that a little bit goes a very long way. So, even when you buy a small amount, it lasts a very long time.  This sauce only contains a few ingredients. When you're working with saffron, it's best to keep things simple and let the saffron shine. Ingredients 2 pinches saffron 1 small head of garlic, cloves halved 1 1/4 cups water 2 tbls canola oil 1 tbl salt 1 tsp black pepper 1/16 tsp xanthan gum I first experienced the taste of saffron when I tried a pre-seasoned rice packet which contained it. From that point on, I was hooked.  But over time, the taste of the pre-made stuff changed in not a good way, but I still craved that unique floral saffron flavor. So, I went ahead and ...

 It's time for a new sauce. Because the sauce is what brings it all together.  This sauce is fairly simple, but full of carries a lot of depth. The rosemary provides a smokey back note. The roasted garlic is smooth and earthy. The chiles add that necessary heat.  When creating vegan sauces you have to make full use of the power of the vegetables that you choose. Drawing out all of their potential in order to extract every last drop of flavor. It's the difference between an okay sauce and a really good one.  Ingredients 2 Jalapenos, deseeded and chunked 2 Serranos, deseeded and chunked 1 Habanero, deseeded and chunked 1 Small Head of Garlic, cloves halved 1 cup water 1 tsp rosemary 2 Tbls canola oil 1 Tbl salt 1 tsp black pepper 1/16 tsp xanthan gum I originally purchased xanthan gum to make soy based vegan ice cream at home. It worked perfectly in that application.  What I later discovered from experimenting is that it's also a very convenient way to ...