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

Creamy Tofu Pesto

Since I was totally in love with the cilantro aioli that I had made previously, I decided to try a tofu pesto.

Instead of nuts I went with a toasted whole wheat bread for the nutty aspect and used a little nooch for a bit of cheesy essence.

It turned out with a creamy texture and a very clean flavor. With just a handful of ingredients, each one was really able to shine. The tofu simply provided that creamy mouth feel and filling protein. It's totally vegan.

Ingredients
6 ounces silken firm tofu
2 bunches fresh basil, leaves only
1/4 cup white wine
3 cloves garlic
1 jalapeno pepper
1 small piece whole wheat toast
2 tsps nutritional yeast
2 tbls vegetable shortening
1 tbl olive oil
2 tsps each, salt and pepper

I cooked half the basil and all the garlic and wine in a small pot with the shortening still on a metal spoon. After a few minutes, as the pot heated and the shortening softened I stirred the basil and garlic to coat it in the fat. Just barely wilting the basil. The other bunch of basil I used raw.

It's important to toast the wheat bread to bring out that nutty quality.

Add all ingredients to food processor and puree until smooth.

Mix into warm linguine.