Cauliflower Pastries Recipes

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CAULIFLOWER PASTRIES



Cauliflower Pastries image

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

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
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

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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