New wrap recipe!

I love those moments when you don't know what to eat for lunch and end up making something from things you have in the kitchen!  The cheese recipe makes a ton!  You can use it on chips or in any recipe that calls for cheese.









Ezekiel 4:9 Sprouted Grain Tortillas
Nutty Cheese, Mexican variation, grated (See recipe below)
1/2 large Avacado, sliced
Sea Salt, to taste
Tomato, sliced
Handful Spinach leaves

Nutty Cheese: 500 Vegan Recipes, by Celine Steen and Joni Marie Newman, pg. 88
Nonstick cooking spray
1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (275 g) raw cashews, finely ground into a powder
3 Tbsp (45 ml) fresh lemon juice
2 Tbsp (30 ml) sesame oil (olive oil will work , too)
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teasponn cumin
6-7 jarred jalapeno slices, chopped

Prepare a loaf pan (or other deep rectangular container) by lightly oiling or spraying with cooking spray.  Place the agar in the water and bring to a full boil, then boil for 5 minutes, stirring often to prevent it from boiling over.  Place the cashew powder, lemon juice, oil, yeast, salt, onion powder, and garlic powder in a food processor and blend until smooth.  Pour the mixture into the water-agar mixture and stir until creamy and smooth, then remove from the heat.  Quickly pour into the oiled loaf pan and refrigerate until set.

Lay the tortilla on a plate and layer with cheese.  Microwave for 30 seconds.  Place avacado on top and sprinkle with salt.  Top with tomato and spinach.  Roll it all up together and enjoy!