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

Fusion Dark Curry

It's been a while since I've come up with a new curry variation. The wonder of curry is that it has limitless possibilities. This curry introduces Thailand to Mexico. Turns out they like each other.
Curry is a perfect vehicle for flavor fusions. The strong spice palettes of Asia and Mexico play well together. I've been doing variations on this concept for a while now. Each time I discover an amazing new explosion of taste sensations.

I began by making an onion broth. Instead of a plain onion broth I added some heat.

3 cups water
skins and ends from 1 large yellow onion
2 chile de arbol, deseeded
2 guajuillo chilis deseeded
2 green tea bags
2 chipotles, plus 1 tbl the adobo sauce
1/2 cup white wine
1 tbl canola oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed

In a large sauce pot bring all ingredients to a boil and then simmer uncovered for 15 minutes. Remove tea bags after 5 minutes.

Drain onion broth to remove pieces. To strained broth add second set of ingredients. Keep simmering over medium heat for 10 minutes.

1 pint sliced mushrooms, white or cremini
1 poblano, diced
1 jalapeno minced
1 habernero minced
1/2 cup celery, sliced
3 cloves garlic, sliced
1 slice rye bread with caraway seeds, torn into pieces
2 tbls red wine vinegar
1/4 cup tequila



In a spice grinder buzz up
1/2 tsp cardamom
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp crushed pepper flakes

Add that to pot, plus

1 tsps turmeric
1/2 tsp ground garlic
2 tsps salt
1 tsp black pepper
1 can red beans, and half the can brine

Simmer until beans are heated through and sauce has thickened to a nice consistency. About 5 minutes.