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

Hot and Sweet Vegan Asian Barbecue

This is kind of a take on Asian barbecue. It's got some sweet and some heat. It also has some Mexican influences. Those two cuisines pair really well in my opinion. It's simple to make, but boasts a lot of complex flavors.

1/2 pint button mushrooms, sliced
1 poblano pepper, sliced
1 jalapeno, sliced
1 serrano, sliced
1 habernero, deseeded, minced
3 cloves garlic, sliced
1/2 cup sliced, roasted leeks
3 chipotles
1 can pinto beans, lightly rinsed

1/4 cup red wine vinegar
1/2 cup water
1 tbl black coffee
1 tbl low sodium soy sauce
2 tbls sriracha
1 tbl canola oil
2 tsps real maple syrup
10-12 leaves basil, sliced
1/2 tsp fresh ground black pepper

Silce leeks in half lengthwise. Clean out any grit. Roast under the broiler on high for 3-5 minutes to get a nice char on them and to tenderize. Slice into half rings when cooled.

Add shrooms, all peppers, garlic, leeks, oil and vinegar to a large pot. Simmer for 5 minutes. Add coffee, soy sauce, sriracha, maple syrup, water, basil, chipotles, beans and black pepper. Simmer for 10-15 minutes until liquid is reduced by 1/3.

Allow to rest for 5 minutes off the heat to let the liquid thicken a little more.