Crunchwrap Supreme Recipes

Steps:

• Preheat a nonstick frying pan on low heat.
• Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the "crunch" into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
• Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
• Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!
• Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like.
• Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom.
• Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party.
• Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside.
• Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green.
• The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge.

Steps:

• Spray a large skillet with cooking spray. Add garlic, onions, tomato, cumin, and chili powder. Cook on medium heat until onion is tender. Add marinara sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
• Warm your tortillas in the microwave to make it soft enough to bend. Place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. Spoon 1/6 of the bean/tomato mixture over the cheese. Place the tostada shell on top. Then cover the shell with all of your favorite toppings.
• Wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
• With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown.
• Carefully flip it over once the edges are sealed and lightly brown the bottom side.
• Repeat on remaining tortillas.