Cauliflower Pastries

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

• Ready In: 50 mins
• Serves: 8
• Yields: 8 half moon pastries

Ingredients

• Filling

• 1  cup  fresh  cashew milk
• 1  teaspoon olive oil
• 1 1⁄2 cups cauliflower, finely chopped
• 1  teaspoon  fresh gingerroot, juice**
• 1  teaspoon lemon juice
• 1⁄4 teaspoon ground coriander
• 1  pinch turmeric
• 1  pinch asafoetida powder
• 1⁄2 tablespoon  Braggs liquid aminos
• 1⁄16 teaspoon salt (to taste)
• 1  tablespoon cornstarch, mixed with 2 tbsp. water

• Pastry

• 3⁄4 cup unbleached white flour
• 1⁄4 cup whole wheat pastry flour
• 2  teaspoons  powdered egg substitute
• 1⁄2 teaspoon baking powder
• 1⁄16 teaspoon baking soda
• 1⁄8 teaspoon salt
• 3  tablespoons olive oil
• 1  tablespoon  eggless vegetarian mayonnaise
• 3 -4  tablespoons water

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.