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

Penne in Vegan Mushroom Cream Sauce

1/2 a 1 lb. box penne pasta cooked al dente

8 ounces chopped white mushrooms
One 13.5 ounce can unsweetened coconut milk
1/2 cup white wine
1/2 cup original flavor almond milk
1 tbl olive oil
2 shallots minced
1 jalapeno minced
3 cloves garlic, sliced
Large handful of fresh parsley chopped
1 tsp herbs de provence
1 tsp crushed red pepper flakes
2 tsps salt, 2 tsps black pepper

Saute mushrooms in the olive oil in a large skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook over medium high heat stirring often until darkened and fragrant. Add shallots, jalapeno and garlic. Continue cooking and stirring until shallots are translucent and the mixture is very aromatic. Add wine. Bring to a simmer and let reduce 5 minutes.

Add coconut milk, almond milk, herbs de provence, pepper flakes and remaining salt and pepper. Simmer for 5 minutes.

Add cooked pasta. Stir to coat pasta in sauce . Cook over medium heat for a few minutes until a nice sauce is formed.

Stir in parsley.