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

Blistered Tomato and Mushroom Ragout

This is a pretty straightforward tomato based ragout that's simple to make, but delivers big on flavor. It yields a nice sauce that's not too thick and perfect for mixing into rice, pasta or salad.

1 pint cremini mushrooms, sliced
1 pint cherry or grape tomatoes
5 cloves garlic, sliced
1 jalapeno, sliced
2 tbls olive oil
1/4 cup Marsala wine
1/4 cup vodka
1/2 cup water
2 tbls red wine vinegar
1 can garbanzos, plus half the can brine
2 tsps dry basil
1 tsp crushed pepper flakes
2 tsps salt and pepper
12 leaves fresh basil, sliced
In a large, non-stick skillet blister the tomatoes with a pinch of salt by turning up the heat and allowing them to almost burn. Tomatoes can take a nice dark char. So don't be shy.

It's easiest to do this if you're not watching the pan. Slice your other ingredients while the tomatoes are charring. Just be sure to keep an eye out that they don't go too far. It happens slow at the outset, but moves quickly once it gets going.

When the tomatoes are nicely darkened in a few spots add your Marsala, mushrooms, olive oil, salt and pepper.

Cook on medium high to reduce the wine and darken the mushrooms. About 5 minutes.

Add garlic, jalapeno, vodka, vinegar, garbanzos, remaining dry spices, water.

Simmer on medium for about 10 minutes or until the tomatoes are very tender and you can easily squash them with tongs. Squeeze the softened tomatoes gently with your tongs to release the juices.

Add fresh basil and simmer 2 more minutes.