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 Oreo Pudding

I had some leftover tofu and was trying to come up with a use for it. Cream soup. Creamy sauce. Muffins. My mind went through the various possibilities. Then in a flash inspiration struck. Pudding.

Years ago when I first went vegan I made several failed attempts at vegan pudding using almond milk and those little boxes of pudding powder. I mostly got pudding soup.

I hadn't thought about that in a long time, but apparently my subconscious was still holding onto it.

Silken tofu has a texture not unlike soft cooked eggs. This is what gives the pudding its body and the creamy texture you'd expect. Because tofu is literally tasteless the other flavors are able to shine.

I was going to do chocolate pudding, but alas, no cocoa powder and no sugar on hand. That's when the second inspiration struck. I had just bought double stuff classic Oreos. Any good vegan knows Oreos are egg and dairy free.

I separated the chocolate disks and scraped out the filling and I was well on my way.

7 Oreos worth of chocolate wafers (14)
6 ounces silken firm tofu
Half of a 1/3 cup almond milk - I just eyeballed it in the measuring cup
1/4 tsp salt

This amount makes two small puddings. Double everything for 4 puddings.

Blitz Oreo wafers in a food processor until you have crumbs. Add milk, tofu and salt. Pulse again until a puddling texture is achieved.

Transfer to serving cups or glasses. Cover with plastic wrap and chill  in the fridge at least 20 minutes.

Save the Oreo creme and you can make a nice topping for your pudding.

Whisk the leftover creme in a small bowl over a small pot of boiling water. Add 1 tbl almond milk, 1/4 tsp salt, 1 tbl prepared coffee (optional) and 1 tbl peanut butter. Whisk until an emulsified liquid is formed. Pour into a container and cover with plastic wrap. Chill until semi firm.

If you don't want to add the coffee you can use the same amount of additional almond milk.

The pudding is rich, creamy and delicious. And so easy to make.

I gave some of my tofu pudding to an omnivore and they thought it was traditional pudding. When I revealed it was tofu pudding they kept right on eating it until it was all gone.

Down the road... tofu ice cream.