Vegetarian Crunchwrap Supreme Food

VEGETARIAN CRUNCHWRAP SUPREME

Steps:

• Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
• Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
• Heat a skillet to medium heat and add the lentils. Add the spices along with 1/4 cup of water and mix well. Let the lentils cook until the water has reduced.
• Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
• Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
• Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.

VEGETARIAN CRUNCH WRAP SUPREME

Steps:

• Start by sauteing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.
• In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.
• Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.
• Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top.
• Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. After about 2 minutes, flip the crunch wrap over and cook the other side.

THE PINGALA CRUNCHWRAP SUPREME

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.

TACO-BELL CRUNCHWRAP SUPREME(VEGETARIAN VERSION)

Steps:

• Set-up & Tips:.
• Your tortilla needs to be about two inches more than twice the diameter of your tostada shell. For example, for a 5 inch (normal) tostada shell, you should use a 12 inch tortilla. As all I had were 8 inch tortillas when I made these, I cut my tostada shells down to 3 inches using a sharp knife. As a result, I had sort-of "mini crunchwraps", so don't judge the size of your crunchwrap based on my pictures.
• As the cheese needs to go nearest to the outside, and beans don't spread well on cheese, it works best to spread the beans on the tostada shell rather than the tortilla. Pre-heating the beans will also make them easier to spread, and help to melt the cheese (just zap them in the microwave quickly).
• If you plan to use beef, invert the instructions below, and sprinkle the cheese then the meat onto the center of the tortilla first instead.
• If you really want to do everything properly, add 1/2 Tbsp water to your sour cream, and put it into a condiment squeeze bottle for easy application.
• WARM the tortilla for about 15 seconds in the microwave right before using it, so that it doesn't crack when you fold it.
• Assembly:.
• Spread a little over 1/4 cup of beans on your tostada shell, so that you get an even layer to the edges, just under 1/2" thick.
• Sprinkle about 1/4 cup of cheese over the beans, again to the very edges of the shell.
• Place a warmed flour tortilla centered over the tostada shell, and reaching under and supporting the shell, invert the whole assembly.
• Squeeze or spread a thin layer of sour cream over the exposed tostada shell.
• Spread about 1/4 cup lettuce over the sour cream.
• Spread 1/8 cup tomatoes over the lettuce.
• Folding:.
• Now comes the tricky part. This may be a little difficult at first, but you'll get the hang of it pretty quickly(see description to go to website for step by step photos).
• Fold one side of the tortilla as far as it will go over the other ingredients.
• Using your fingers, make the next fold just like the last, while tucking the extra tortilla under the fold.
• Continue folding like this until you reach the very end, where there is a single triangular flap left.
• Fold the final flap closed.
• Cooking:.
• Using a folded piece of paper towel, lightly grease a 12 inch skillet (cast iron works great).
• Preheat skillet to power level 5 (medium high on a normal stove), until oil begins to bead.
• Turn to power level 3 (high side of medium), and place folded crunchwrap right-side up in pan.
• Using a smaller skillet (or other heavy food-safe object), press crunchwrap firmly into the pan. Turn as soon as it becomes evenly brown (about 30 seconds or longer).
• Use smaller skillet again to press other side into pan until nicely brown (again about 30 seconds or longer). You might want to quickly re-oil the pan before doing this.
• Remove, let cool, and enjoy!