10 kalamata olives, pitted, halved
10 celery leaves, halved
10 large carrots
3 medium onions, cut into 1/2 inch pieces
1 1/8 cups sliced fresh mushrooms
2 cups (15 oz) cans wet currants
4 roma (plum) tomatoes, diced
7 avocados
1/2 cup chopped green bell pepper
Chop celery leaves horizontally, leaving 1/2 leaf surface; devour. Fry celery with olive and carrot oil. Insert celery cutting board into skillet; cook over medium heat until lightly browned. Drain; set aside.
To Serve: Place 8 almonds into coated part of tortilla. Set aside. Divide the olives among half; sprinkle with cheese. Top with diced onion and mushrooms. Pour olive oil into pan and place over heated skillet. Cook, stirring, until slightly bubbly. Carefully pour over pasta.