CAULIFLOWER PASTRIES
This recipe is so good! It's from wailana yoga, and this recipe will win the hearts of all! try it!
Provided by falling.star291
Categories Cauliflower
Time 50m
Yield 8 half moon pastries, 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Makes 8 half moon pastries.
- *Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.
- **To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
Nutrition Facts : Calories 114.3, Fat 5.8, SaturatedFat 0.8, Sodium 93.2, Carbohydrate 13.8, Fiber 1.3, Sugar 0.5, Protein 2.1
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