8 large Roasted garlic cloves peeled
1/2 cup Minced parsley, packed tight
2 tbsp Finely chopped shallots
1/2 cup Olive oil
2 oz Silken tofu, mashed
2 -to
3 tbsp White wine vinegar
1/2 tsp Sea salt, or to taste
2 tbsp -Water, or more as needed
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NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact. Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass : ISBN: 0-688-10051-1 : Typed for you by Karen Mintzias
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