(For all ingredients, please use organic versions if available)
Polish Bean Cutlets Vanilla Soy Pudding
200 grams big white beans or smaller
100 grams rice
Flour
Parsley or dill
Oil for frying
Bread crumbs
for coating (optional)

Vanilla Soy Pudding
½ liter soy beverage (soy milk)
2 tablespoons cornstarch
2 tablespoons vanilla sugar

Directions (to make vegan polish breaded bean cutlets):

1. Soak the beans for 12 hours and then we cook them
2. Cook the rice in a pot for 10 minutes (we have to stir from time to time, so that it does not stick to the bottom of the pot)
3. While the rice is cooking, we can blend the beans to a smooth paste
4. Pour a little bit of olive oil
5. Add the soy mince to the hot oil
6. Stir it so that it will not get burnt
7. Fry quickly, about 1 minute, no more than 2 minutes.
8. As soon as we notice that the soy mince changes color, we should turn off the stove
9. Add the cooked rice to the previously mashed beans more or less the same quantity, and we mix it
10. Add cooked soy mince to our mixture
11. Mix it well
12. When our mixture of beans, soy mince, and rice is smooth, we can add salt and pepper
13. Still need to mix it for a while
14. If the mixture is quite sticky so we do not need to add flour. Had it turned out, however, that our mixture is too watery, as the rice may be more moist, or the beans too hot and with water, in this case, we can add some flour to the mixture
15. After the mixture is already mixed and seasoned we will form cutlets (it’s better to make them flat, because then they will fry well)
16. Coat it in the flour and fry in the oil
17. Cover the cutlets so they can get cooked inside
18. Flip the cutlets to the other side and put in a second batch when these are done
19. Put the ready bean cutlets on a plate
20. Turn off the heat
21. Arrange them in a nice star, and decorate them with herbs, sprinkle with dill or other herbs
22. Ready to serve

Directions (to make vanilla soy pudding):

1. Boil a glass of vanilla soy milk
2. Mix cornstarch with vanilla sugar and another glass of soy milk. Do it gradually and slowly; we need to mix the cornstarch well to get a smooth mixture without any lumps and to prevent it from sticking to the bottom of the pan
3. Add vanilla sugar to the cornstarch and soy milk (if you prefer to have it sweeter, you can also add 2 teaspoons of brown sugar)
4. Stir it continuously
5. After it mixed well pour it into boiled soy milk
6. Keep on stirring and boiling for a while until it is becoming thick
7. Turn the heat off but continue stirring for a while
8. Pour it in the compote bowls
9. The pudding is ready now