INGREDIENTS:
Soy Cutlets
1 package (15 pieces) soy protein cutlets
½ liter vegetable broth
½ glass bread crumbs
Salt
Pepper
Oil
Buckwheat
1–1½ glass buckwheat
1–1½ glass water
Salt
Oil
Wild Mushroom Sauce
Mushrooms (butter boletes and bay boletes)
2 red onions
½ glass soy cream
Salt
Pepper
Compote of Dried Fruits
½ liter of apple juice
Dried apples
Dried peaches
Prunes
Sultana raisins
Cinnamon
Piece of ginger





Soy Cutlets

1. Soak the soy cutlets in the vegetable broth.
2. Dry the soy cutlets. Drain all the excess water.
3. Preheat some oil in the frying pan.
4. Roll the cutlets in the bread crumbs.
5. Add in the soy cutlets into the pan. Fry until both sides are golden brown.
6. Add in salt and pepper to flavor it slowly.

Buckwheat

1. Chop the onions.
2. Preheat the oil, and when the oil already hot, add in the buckwheat and roast it well.
3. Pour in the water. The water should be at the same proportion with the buckwheat.
4. Add in some salt and stir it for a moment. Let the buckhwheat boils.
5. When the buckwheat has boiled, take it off the stove, and then wrap the buckwheat in a towel.
6. Take the wrapped buckwheat to the bedroom, and place the buckwheat under the duvet for about 1 hour.

Wild Mushroom Sauce

1. Soak the mushrooms in cold water and after some time, drain the mushrooms into a bowl.
2. Squeeze the mushrooms by hand to releaseall of the water.
3. Preheat a little bit of oil
4. Add in the onions into the hot oil. Let it fry.
5. Meanwhile, cut the mushrooms as preference and then add them into the frying pan.
6. Stir the mushrooms quickly. Let it cook for awhile.
7. Add in the soy cream, and mix them well.
8. Add in some salt and some pepper to taste.
9. Let them cook on a very low flame for about 2-3 minutes.

Compote of Dried Fruits

1. Chop the fruit, except the sultanas, into smaller pieces.
2. Preheat the apple juice.
3. Peel a piece of ginger.
4. Put all the chopped fruit into a pot. Mix them.
5. Add in the sultanas, mix again.
6. Add in the cinnamon. Mix.
7. Boil the fruit mixture and leave it on a low flame for about 30-40 minutes.

Serving Suggestion:

Put the soy cutlets and the buckwheat on a plate. Add some tomato and cucumber salad on the side. Add some mushroom sauce on top.
Serve the compote fried fruit as the dessert.