I've discovered that sushi is a great way to use up produce remnants! Lately, I've kept sushi rice, nori, sushi vinegar, and wasabi on hand as staples, and have been enjoying homemade veggie sushi on a somewhat regular basis. Dinner the other night (pictured in leftover form at lunch the next day):
Sushi (using half a leftover red bell pepper and some broccoli stalk,) and miso soup (using about six leftover button mushrooms, a couple big handfulls of remaining spinach, half a package of leftover tofu, and half a leftover onion.)
If only there was a way to make sushi with brown rice . . . anybody have suggestions on this front?