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

Vegan Chicken Barley Soup

Chicken soup is one of those foods that is just a part of the fabric of our lives. It makes us feel better when we're sick. It warms us up after a hard day out in the cold. It conjures up memories of grandma from when we were children.

There's no chicken in this. There's no faux chicken in it either. It is however, designed to recreate the soothing and satisfying tastes, textures and aromas of classic chicken soup without the chicken.

Veggies
2 cups diced celery
1 cup diced carrots
1 cup diced white onion
1/2 cup diced poblano
1/2 a jalapeno, minced
3 cloves sliced garlic
1 cup diced green cabbage
1/2 cup diced kale

Liquids
1/2 cup white wine
3-5 cups water
2 tbls olive oil

1/2 cup dry pearl barley
2 handfuls fresh parsley

Spices
2 1/2 tsps salt
2 bay leaves
2 tps thyme
2 tsps rosemary
2 tsps basil
2 tsps paprika
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cayenne
2 tsps black pepper

Combine all veggies, except cabbage and kale, liquids (3 cups water) and half of all spices in a large pot. Bring to a boil and then simmer uncovered for 15 minutes.

Add barley. 1 cup more water.

Continue simmering covered until barely is tender. Adding more water as needed to keep a soup level of liquid in the pot.

When barley is just barely tender, add kale and cabbage and more water if required. Simmer 3 more minutes. Turn off heat. Keep pot on hot stove burner. Stir in remaining spices and parsley. Let sit covered 3 more minutes.