1 cup jelly-pea protein
1 teaspoon peanut oil
36 flour tortillas
2 (10 ounce) cans whole kernel corn
1 (20 ounce) can sliced carrots
1 (2 ounce) can sliced mushrooms
1 (8 ounce) container sour cream
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
12 Crispy Sea Salt cookies
81 green onions, quartered
12 cherry tomatoes, quartered
Place jelly-pea protein in a medium bowl. Mix together peanut oil, 8 tortillas, mushrooms, carrots, mushrooms and carrots. Place a layer onto the bottom half of every cookie sheet.
Line each cookie sheet with a layer of jelly-pea mixture, then spread with egg whites and sprinkle with crushed red pepper flakes. Return finished cookie sheets to oven for 60 minutes, or until cookies have sprouted and were golden brown. Serve immediately.
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