| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Sauces, Salads, Vegetarian, Dressings | 1 | Servings |
INGREDIENTS
| 8 | lg | Roasted garlic cloves peeled |
| 1/2 | c | Minced parsley, packed tight |
| 2 | tb | Finely chopped shallots |
| 1/2 | c | Olive oil |
| 2 | oz | Silken tofu; mashed to |
| 3 | tb | White wine vinegar |
| 1/2 | ts | Sea salt; or to taste Water, or more as needed |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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