---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Salads, Vegetarian, Dressings
       Yield: 1 servings
       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
   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