Creamy Green Garlic Dressing

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

2 -to

3 tb White wine vinegar

1/2 ts Sea salt; or to taste

2 tb -Water, or more as needed

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