RECIPE: Cauliflower Pastries (vegan)

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Cauliflower Pastries

 

These pastries have a delicately flavored creamy cauliflower filling

inside a wonderfully light pastry, all without the use of any dairy products.

 

They are so good I always have to double or triple the recipe to make

enough for my friends, but still there never seem to be enough!

Cauliflower is high in vitamin C and potassium.

 

Filling:

 

1 tsp olive oil

1-1/2 cups cauliflower, chopped finely

3/4 cup cashew* or soy milk

1 tsp ginger juice

1 tsp lemon juice

1/4 tsp ground coriander

Pinch of turmeric

Pinch of asafoetida

1-1/2 tsp Bragg liquid aminos

1 TBS cornstarch mixed with 2 TBS water

 

Pastry:

 

1 cup unbleached white flour

2 tsp egg replacer powder

1/2 tsp baking powder

1/16 tsp baking soda

1/8 tsp salt

1/4 cup safflower or olive oil

1 TBS eggless mayonnaise

Water for binding (approx 3 1/2 to 4 TBS)

 

Preheat oven to 350F.

 

In a small skillet, sauté cauliflower pieces in the olive oil over

medium heat until slightly golden brown.

 

Add the remaining ingredients except the cornstarch/water mixture and

cook until the cauliflower is tender and the cashew milk is condensed a little.

 

Add the cornstarch/water mixture and stir until thickened to a paste

consistency. Cool slightly and chill.

 

 

For the pastry:

 

Combine the dry ingredients in a medium bowl. Add the oil and eggless

mayonnaise and rub in until evenly crumbly. Let sit for 1 or 2 minutes

before adding just enough water to make a soft ball.

 

Knead briefly to make a pliable dough. Divide dough into 8 pieces.

 

On a floured counter, roll the pieces, turning once or twice until they

are thinly rolled circles about 1/16 inch thick.

 

Spoon 1 1/2 Tbsp. of the chilled cauliflower filling onto one side of

the pastry, leaving room to seal. Fold empty side of pastry over

filling. Seal by overlapping the edges and fork-pricking evenly. Lay all

pastries on a greased cookie sheet. Bake for 30 minutes, or until

lightly golden brown.

 

Makes 8 half-moon pastries.

 

 

*To make cashew milk, blend 1/4 cup of rinsed, raw cashews with 1 cup

boiling water until smooth, being careful not to splatter yourself with

hot liquid. Strain.

 

 

Note: To replace eggs, I sometimes use yogurt in baked goods such as

cakes and cookies. I have also tried to make my own powdered egg

replacer and it is identical to the commercial version. Just mix equal

parts of unbleached white flour, potato starch, cornstarch, and baking powder.

 

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