Day 199 Saffron Aioli

Saffron Aioli

2 Ounces Firm Tofu
2 Cloves Garlic, chopped
1/2 Teaspoon Salt
1/2 Cup Olive Oil
1/2 Teaspoon Cayenne Pepper
1/8 Teaspoon Saffron Threads, dissolved in 1/4 Cup Hot Water
Juice of 1 Lemon

Add all ingredients except olive oil in a food processor.  Pulse a few times to combine.  With the motor running, slowly pour the olive oil into the mixture.

Goes well with Eggplant Soup

Soundtrack Patti Smith - Peace and Noise

Day 104 Lemon Cashew Aioli

Lemon Cashew Aioli

1/2 Cup Cashews
1/2 Cup Water
3 Tablespoons Lemon Juice
1 Teaspoon Kosher Salt
2 Cups Avocado Oil
1/2 Teaspoon Xantham Gum

Ingredients

Place the cashews, water, lemon juice and salt in a blender and puree until smooth.  With the blender running, pour in the oil in a slow steady stream.  This should take several minutes.  Blend in the xantham gum.  Pour into a jar and store in the refrigerator.  The mixture should thicken when cold.

Goes well with salad.

Soundtrack Trivium - Ascendancy