Starting my flog

I intend to use this flog as a way to inspire myself to eat better, as well as gain some accountability for the crap I sometimes eat. Working full time while going to grad school almost full time often leads me to eat poorly. Yes, I take a vegan multivitamin, but I should try to eat actual food sometimes.

Lately I've been craving comfort food, so I bought myself the cheddar flavor of the Follow Your Heart vegan cheeze. I've had and liked the mozzarella (I can only eat it cooked though, cold is blech), but I tried the monterey jack flavor and found it to be super nasty. I'm not sure I ever ate the dairy version of monterey jack, so I'm not a good judge. Anyway, I was a little nervous trying the cheddar style, but it's not too shabby. I don't know if it's cheddar, but it came out pretty tasty as mac & cheeze:

Note that I use whatever pasta shapes are left; this is a mix of rotini and shells. Fun! I had it with an organic mixed greens salad w/ Whole Foods brand organic italian dressing.

For dessert I had some leftover Mexican rice pudding, from Vegan With a Vengeance. It's chocolatey, but not fabulous. I thought I liked rice pudding, but maybe I don't. Or maybe I just messed it up =P I realized that I've only had rice pudding maybe once or twice in my life. I know I did once in a Greek restaurant, but that may have been something else entirely. Anyway, this is edible, though now it has gotten kind of watery...

Last week was spring break at school, so I took the week off from work as well. I desperately needed a vacation. I really missed cooking, so I decided to go wild and make stuff to freeze so I could have decent meals when I went back to school & work. I have a FoodSaver vacuum sealer, which I love. In the summer I buy fresh veggies at the farmer's market and freeze & seal them, and eat them all winter long. Anyway, I decided soups would be easiest to make and freeze and I picked four kinds. I randomly discovered that I have the Moosewood Restaurant Daily Special book, which is more than half soup recipes, many of which are vegan or easily veganize-able. I made the tomato garlic (yum - and you can mix other stuff in for variation), egyptian lentil (delish), non-cream of broccoli (eh, okay; there was an incident... I'll tell you some other time), and parsnip pear (not so tasty). So now my freezer looks like this:

Most of the door and almost the whole bottom shelf are filled with packets o' soup. Yum. Is it weird that a picture of my freezer open instinctually makes me want to close the freezer door?

Things I didn't take a picture of (not used to flogging yet):
Breakfast: Oatmeal with peanutbutter; raisins
Lunch: tomato garlic soup with some curried tofu that Aleksei donated to me (went VERY well together, mmmm need to do that again)
Snacks: whole wheat carrot raisin muffin (also donated by Aleksei; he keeps me fed!); homemade smoothie with frozen strawberries & mixed tropical fruit, soymilk and flax seeds

Let's see how long I keep this sucker updated...