Bread Protein Balls Recipe

I love a good bread. It's absolutely one of my favorite things. Bread can deliver amazing flavor when done correctly. It can also provide exciting texture and plenty of protein.

The more you knead bread, the more gluten you create. Those already familiar with seitan know that wheat gluten is total protein.

When you add nutritional yeast, flax or other nuts/seeds,  now you have a bread that is also a complete protein.

In the interest of doing things a little differently, I decided to do little bread balls because I figured they would offer a unique textural experience to other forms of bread. I also figured they'd make a nice little snack size bite. They're easier to shape than a flat bread, can bake in the oven, and take much less time to cook than rolls or loaves. They're great for dipping into hummus too.

As you can see, they're very cute as well.

Bread Balls Dough Recipe
2 1/2 cups all purpose unbleached flour
3 tbls nutritional yeast
2 tbls ground flax seed

Asian Mexican Fusion Stew

1 cup white onion, diced
1 cup white mushrooms, diced
1-2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
2 chipotles and 1 tbl adobo sauce
3 cloves garlic, thinly sliced
1 1/2 inches fresh ginger root, microplaned
1 can garbanzo beans, plus 2 tbls of the can brine

3 cups water
1/2 cup red wine
1 tbl canola oil
1 tsp spicy mustard
1/2 tsp soy sauce
2-3 tsps sriracha

3 pieces allspice
1/2 tsp coriander
2 tsps sesame seed
2 tsps salt
1 tsp black pepper

Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid.

Serve over fluffy white rice.