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

Not Your Grandma's Lentils and Barley

Looking to sort of reinvent my own repetitive preparations of lentils and barley I went for monster flavor on this one. I threw every punch of flavor I could scrounge up at it.

The result was a rich porridge laced with heat and spices.

Sauteing the vegetables really brings out their flavors so that they're much more present in the final dish.

1 poblano pepper, sliced
1 jalapeno, sliced
3 cloves garlic, chopped

1/2 cup garlic puree
1 cup cucumber gazpacho pulp

1/2 cup dry pearl barley
1/2 cup dry lentils

1/2 cup white wine
Several cups water

1 tsp salt
1 tsp black pepper

Saute the poblano in a large skillet with a touch of oil and a pinch of salt. This will really accentuate the flavor and the heat. When poblano is tender add jalapeno and garlic. Saute a few more minutes. Add wine, salt and pepper. Simmer 3 more minutes.

Add lentils, barley and 2 cups water. Cover. Simmer until water is absorbed. Continue adding water as necessary to cook the lentils and barley until tender.

Stir in garlic puree, gazpacho pulp, salt and black pepper. Heat through.