After that is a spoonful of salsa and/or a squirt of hot sauce and a small handful of leafy greens.įold the edges of the tortilla in to completely encase everything and then place the crunchwrap face down on the hot skillet to sear together the tortilla. Next comes the corn tortilla (either crushed up or whole depending on if your flour tortillas is big enough). Then drizzle about two tablespoons of cashew queso over the tempeh meat. We start with putting about a third of a cup of tempeh taco meat in the center of the tortilla. The end project will have the same crunch and flavor, the corn tortillas will just be broken up rather than in one piece.īuilding the crunchwraps is easy once you get the hang out it. If you run into this problem, simply break up the cooked corn tortillas (shown below) and put those in the crunchwrap. Sometimes it’s hard to find whole grain tortillas that are big enough to wrap about the corn tortillas. Just make sure to buy the largest whole grain tortillas you can find so they’re big enough to wrap around everything else. Whole grain means less nutrients are processed out. We recommend using whole grain flour wraps for these crunchwraps. Just make sure to drain the soaking water before blending the cashews. Another trick to getting creamy queso consistency is to let your cashews soak in hot water for 30 minutes before blending, or soak overnight in the refrigerator. ![]() Make sure to use raw cashews, as those make the creamiest queso. Raw cashews are the base of the queso in these crunchwraps. You can also put our tempeh taco meat on nachos, in tacos, quesadilla, or any other Mexican dish. In this recipe we cook the tempeh with onions and peppers along with chili powder, cumin, paprika, garlic, salt and pepper to create tempeh taco meat. ![]() It soaks up whatever flavor it’s cooked with. Tempeh is fermented soybeans with a meaty texture, but not a lot of flavor. We hope to see you there with your favorite beverage and an appetite! ![]() These healthified crunchwrap supremes, made with tempeh and cashew queso, will be the first recipe featured in our online Zoom cooking classes! Join us on Saturday, February 13th at 5pm (EST) in the comfort of your own kitchen to make this recipe with us! The class will have an emphasis on nutrition education – we will discuss the nutritional value of all ingredients along with topics like nutrient-density, organic vs inorganic, and gut health.
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