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

Autumn Veggies in White Wine Dill Sauce

Cooking the veg in a skillet with a few spices and some pantry staple liquids allows us to create an easy pan sauce that packs a huge punch of flavor. The aromatics release their juices into the pan and help create a sauce with a surprising level of depth without a lot of effort. Absolutely no meat or animal products required.

8 ounces sliced white mushrooms
2 cups sliced celery
1 cup slice baby bell peppers
1 can garbanzo beans drained, reserving 2 tbls of the aquafaba (can brine)
1 poblano, minced
1 jalapeno, minced
1 habernero, minced
3 cloves garlic, sliced

1/2 cup white wine
2 tbls sriracha
1 tbl spicy brown mustard
1 tbl olive oil

2 tps paprika
1 tsp cumin
2 tsps dill weed
1 tsp black pepper

Cook mushrooms and celery over medium high heat in an extra large skillet. Add 1 tsp salt. Cook until the veggies begin to give up their juices.

Add olive oil, baby peppers, poblano, jalapeno, habernero and garlic. Continue cooking 5 more minutes. Stirring often.

Add wine, mustard, sriracha, garbanzos, aquafaba. Keep cooking for 5 more minutes.

Add spices. 1 tsp more salt. Cook 2 more minutes.

Shown with dill flavored pearl barley, pickled baby peppers and fresh kale.