Categories: Dressings, Sauces, Salads, Vegetarian, Garlic 
      Yield: 1 servings 
  
      8 lg Roasted garlic cloves               2 oz Silken tofu; mashed 
           - peeled                            2    -to 
    1/2 c  Minced parsley, packed tight        3 tb White wine vinegar 
      2 tb Finely chopped shallots           1/2 ts Sea salt; or to taste 
    1/2 c  Olive oil                           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 
   
  Lorna Sass, "Recipes from an Ecological Kitchen"