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

Thai Inspired Spicy Lentil and Barley Soup

It's filling and light at the same time. A spicy broth filled with a kaleidoscope of textures and flavors. I wasn't sure where I wanted to go with this. I started out with some mushrooms and roasted peppers. Then I remembered I had some ginger and that became my inspiration.

I borrowed a little from several cuisines, but used classic combinations to keep it harmonious.

8 ounces button mushrooms, sliced
1/2 cup red onion, diced
1/2 cup broccoli stalk, chopped
1 poblano pepper, roasted and diced
1 jalapeno pepper, roasted and diced
1/2 a habernero pepper, roasted and diced
3 cloves garlic, sliced
1 inch ginger root minced

1/3 cup red wine
1 tbl canola oil

4-5 cups water
1/2 cup pearl barley
1/2 cup dry lentils

2 tsps paprika
2 tsps cumin
1 tsp cayenne
2 tsps thyme
2 tsps salt
2 tsps black pepper

Roast the peppers in a 450 F oven for 10 minutes.

Add the first two sets of ingredients to a large pot, plus 3 cups of the water and the salt and black pepper. Bring to a boil, uncovered and simmer for about 12 minutes. Until liquid had reduced by 1/3 and the broth is dark color and rich in taste.

Add remaining spices, barley and lentils and another cup of water. Simmer covered for 10 minutes. Remove cover and continue simmering until barley and lentils are al dente, about 7 more minutes. Add additional water as needed to keep the contents of the pot at a soup consistency.

When barley and lentils are al dente, turn off heat. Cover the pot again, leave on the warm burner and allow to sit for 10 more minutes.