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

Artichoke and Mushroom Pasta

Mushrooms, artichoke hearts and capers join forces to create a classically inspired vegan Italian pasta dish.

A minimum of ingredients allows each component to shine.

6 ounces dry pasta

1 jar artichoke hearts packed in brine
1 pint white mushrooms, sliced
2 poblano peppers, diced
1/4 cup white onion, diced
3 cloves garlic, minced
2 tsps capers with some of the liquid

1/2 cup white wine
4 tbls olive oil
1/4 cup pasta water

1 tsp flour

1 large handful fresh basil, chiffonade

1 tsp crushed pepper flakes
2 tsps salt
1 tsp black pepper

Cook pasta. Set aside. Reserving 1/4 cup of the cooking liquid.

Saute salt, black pepper, mushrooms, peppers and onions in 2 tbls of the olive oil until mushrooms darken. Add wine, artichokes, including packing liquid, garlic, pasta water. Simmer for 7 minutes. Add capers and flour. Simmer 3 more minutes.

Add remaining oil, pepper flakes and pasta, Toss to coat pasta in veggies and liquid. Turn off heat. Add basil. Stir. Let sit for 3 minutes.