Exams suck...

I haven't been cooking much lately. In fact, I didn't even make bento a lot for the last two weeks or so.
Only one more week to go until crazy exam time is over!

What I made, however:

Low fat chocolate chip cookies based on the VWAV recipe... and I have to tell you, I actually gave my baby away today. A coworker was looking for "different" cake recipes, so I lent the book two her.
I've never been seperated from my VWAV for longer than three days ever since I got the book two years ago.
Will I survive and will it miss me?


Bento with a mixed salad (baby spinach, tomatoes and mixed seeds) and seitan gyoza that turned out mighty pretty for a change.

Also, the most basic potato bake ever- I sliced some taters, added onion dice, drowned it in a mixture of soy cream, vegetable broth and spices and added chredded Keehse.
Calories, anyone?

Grandma's potato soup

The most evil time is over, yay! After living off cookies and curries yesterday, I thought Christmas would be another occasion to follow my heritage and make a soup (as I may have mentioned before, neither my mother nor my grandma were great cooks, but they're ace at making soups and stews).

This is my try at grandma's traditional German potato soup... unfortunately, all the sausages have sunk to the ground...

For two people, you'll need:

3-4 huge potatoes
(I used seven or eight tiny ones as big organic spuds are unavailable here at the moment)
1 onion
1 clove garlic
vegetable broth
1 cup soy milk
1 teaspoon mustard (real Düsseldorfer is best, but any other will do, as well)
2 tofu/seitan/whatever wieners
nutmeg, salt, pepper

Sauté the coarsly chopped garlic and onion in some olive oil.
Peel the potatoes and cut into chunks, add to the pot and sauté for three more minutes.

Add vegetable broth - just enough to have everything covered, bring to a boil and let simmer for about 15 minutes or until the potatoes are tender.

Blend everything to a smooth soup and put it back on the stove.
Add the soy milk, mustard and spices.
Cut the wieners and add them to the soup, let simmer for five more minutes.

This is best eaten with some fresh bread rolls.