Burritos with Sprouted Tortillas

I’m starting to sell the aloe vera gel from my own land. How much fresher can it get!

And I got two more young aloes to put in these two holes outside my kitchen window,

so they’d be more readily available to me. And I will sell it to my guests.Aloe

W is using my wood to make me shelves to sell things in my kitchen! I’m so excited!

I have a bunch of little things already, toothbrushes, paste, soaps and shampoos, a few souvenirs as this one male-guest suggested. Crackers and peanut butter for those who forgot to stock up on food and don’t want to go in to town again.

And now the aloe! I’m so excited! When one comes to the kitchen window, you can see the shelves and their prices. Nothing extravagant, just simple and available. I always wanted my own little store!

 

Recipe of the Day –Burritos with Sprouted Tortillas

By Mary Delaney, Herndon, Virginia

Ingredients:

Sauce:

Tomato sauce

Salsa

Chipotles

Cashew Onion Spread

 

Guts:

1 c. pinto beans

Carmelized onions

Pan seared mushrooms

Kale, Spinach, Broccoli

1 container sprouted tofu or ½ container regular tofu

½ cup nutritional yeast

 

Wrap

Sprouted tortillas, zucchini strips or collar leaves (see recipe this blog for sprouted tortillas)

 

Directions:

Decorate with diced, multi-colored baby bell peppers and diced green onions.  Bake at 375 for 30 min or until hot throughout.

 

Word of the Day – Burritos -burritos

 

Tip of the Day – Use sprouted tortillas quickly. They are so fresh, they go bad within a couple days.

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