Vegetarian Fusion #474

Some days I just cook a lot. Fresh pita, with roasted red pepper puree, and sweet potato-chickpea experimental falafelcakes (made from a puree of the salad pictured earlier) with fresh coriander, and Moroccan carrot salad. It was one of those days where everything tastes exactly perfect, and the only sad part was I didn't finish it all till 11pm and everyone else had gone to bed, so I had no one to share it with. Many more experimental falafelcakes are in the offing - but then, anything tastes good with roasted red pepper puree.

Vegetarian Fusion #473

Or something. Anyway, quick supper inspiration from disparate items languishing in the fridge. A fresh corn tortilla sprinkled with cheddar and then topped with the leftovers of a sweet potato-swiss chard-chick pea salad. After heating it up, I scattered it with chopped farmer's market tomato (so juicy!) and thinly sliced raw red cabbage. Mmm. I didn't make the corn tortilla, alas, but the locally-produced packaged kind are still great to have around. They last for ages and have so much flavour.