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Garlic-Herb Aioli
Millennium Cookbook --- sent in by Susan
Susan created this flavorful dip for our summer potluck. "I bought all the vegetables at the farmers' market and steamed them ahead if time. You can choose whatever looks good. This recipe at first seems simple, but putting it all together is actually quite time consuming----best if you prepare the vegetables the day before and the garlic aioli the next". ---Susan
12.3 oz. silken tofu
59 ml1/4 c. Millennium Braised Garlic (see below)*
30 ml2 T. light miso
120 ml1/2 c. fresh lemon juice
5 ml1 tsp. minced lemon zest
15 ml1 T. capers, drained
2 ml1/2 tsp. dried oregano
30 ml2 T. coarsely chopped parsley
2 ml1/2 tsp. dried dill (optional)
15 ml1 T. fresh or 1 tsp. dried tarragon (optional)
10 ml2 tsp. nutritional yeast (optional)
2 ml1/2 tsp. ground pepper
2 ml1/2 tsp. sea salt
30 ml2 T. water
In a blender or food processor, combine all the ingredients, adding more water if needed to bring to consistency of mayonnaise. Store in an airtight container in the refrigerator.
* Millennium Braised Garlic:
4 large heads garlic
1 c. vegetable stock, dry white wine, or nonalcoholic white wine
1 tsp. minced fresh rosemary
1 tsp. minced fresh thyme
Preheat the oven to 350F. Cut the top 1/2 inch off each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme and rosemary. Cover tightly with foil and bake 1 & 1/2 hours until heads are soft and slightly browned. When cool, squeeze the soft garlic out of the sliced-open top. Use in soups, pasta sauces, condiments and other dishes.