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Well, I’m currently baking bread (instead of sleeping), so I’ve got some spare time to blog while surrounded by delicious smells. I’m sorry If I’m not entirely staying on one topic here, but I promise there will actually be a short recipe at the end.
I continued a hunt for Earth Balance in my little city, which I have yet to procure. Instead of going to the nearby health food store, I went to one downtown, which I have been to previously, but not since I’ve chosen to be vegan. Anyway, long story short, they were out of Earth Balance, but had plenty of other things on hand to distract me. I picked up some figs, as I’ve never tasted fresh figs before, some little tiny golden plums (with the hopes of them tasting like plums are actually supposed to), and some fair trade Coco Camino Espresso dark chocolate (after having read a post by Sinead) that was surprisingly affordable in comparison to other specialty chocolates.
I also got a home-made vegan ginger spice cookie, and a drink, and sat down to a snack on the bench in front of the store, accompanied by this flower.
OK, now that I’m done with that happy little vegan adventure, on to a quick recipe, which I’ve been intending to throw up here, but haven’t taken any pics for. It’s great for both snacks or breakfasts.
Banana Nut Tortillas
spoonful powdered flax
agave nectar (optional)
So easy. Spread almond butter on tortilla, break banana into pieces and place on tortilla, sprinkle with flax seed to add some more goodness, and if you wish, drizzle with a little agave nectar, roll up well, and either toast in a toaster oven (about the same length of time as it takes to make a piece of toast), or throw in a nonstick fry pan over mediumish heat with the seam down, turning to get both sides crispy. So easy, it fits into one (run on) sentence. (I will regret this later, when I’m less tired, and the English minor in me starts screaming at the terrible things I’ve done to the English language here.)