I’m out too often, lately. Well, not necessarily too often, but being out as often as I have lately has meant that the nice vegies and other eats I buy for a week tends to go unused.

That means that come the Monday week after the weekend I bought it all, I’ve got a fridge and pantry full of items on their last legs.

This afternoon I cooked up some burgers that weren’t going to last much longer (I should have froze them, I know), and tonight I ended up cooking up a huge wok full of vegies – with tofu and falafel, just for kicks – before they ended up in the bin.

I didn’t end up using the asparagus; I do like it, but it would have been too powerful a taste in this concoction, I think. The sweet potato and onion were both fine, but I figured I’d throw those in anyway.

I also kept a section of sweet potato to fry up some delicious chips, inspired by the ones Friedy cooked on the weekend while we prepared our mushroom pizzas.

Describing these little suckers as tasty would be a major understatement… wait, I already called ‘em delicious. Very good, move on.

Chopped up and good to go. Onion, field and flat mushrooms, falafel, tofu, zucchini, Lebanese cucumber, vine and mini roma tomatoes. I fried up the tofu and falafel with some sweet paprika, and chucked the whole lot into the wok afterwards.

I forgot to take any more shots, but here’s the final product.

There’s enough here to last me the rest of the week. Friedy laughs about me always eating the same thing, but I usually mix it up a little each week; sometimes tofu, sometimes chicken, and often a different variety of veggies and spices.

Different sauces find their way into the wraps as well, so by the time I’m done, there’s usually a different taste each time.

Right on.