Cauliflower Pastries - cooking recipe

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

Preparation

Prepare the cashew milk as directed below and set aside. Heat the oil in a nonstick skillet on medium heat and saute 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\u00b0F 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.