Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe is so good! It's from wailana yoga, and this recipe will win the hearts of all! try it!

Ingredients Nutrition

Directions

  1. Prepare the cashew milk as directed below and set aside. Heat the oil in a nonstick skillet on medium heat and sauté the cauliflower until lightly browned. Add a little water and cook until tender.
  2. Stir in the cashew milk and the next 6 filling ingredients and gently simmer for a few minutes. Add the cornstarch mixture and stir until thickened. Cool before using.
  3. Preheat the oven to 350°F Combine the dry pastry ingredients in a medium bowl. Add the oil and eggless mayonnaise and rub in until evenly crumbly. Gradually add enough water to make a soft ball.
  4. Divide the dough into 8 pieces. On a floured work surface, roll the pieces out into thin circles about 1/16 inch thick. Spoon 1/8 of the filling onto one side of each pastry, leaving room to seal.
  5. Fold the other side over the filling. Seal by fork-pressing the edges evenly. Prick the tops and lay the pastries on an oiled cookie sheet. Bake for 30 minutes, or until light golden brown.
  6. Makes 8 half moon pastries.
  7. *Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.
  8. **To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.