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

Spicy Corn Puree

I haven't done a puree in a while. They're a great way to take a food you're used to and transform it into something familiar, yet still totally different.

I was watching Masterchef Professionals UK and one of the contestants made corn puree. The color was so stunning that I wanted to try it myself. I don't know what he put in his corn puree - they didn't mention it on the program.

For mine, I used a Mexican influence with some tequila and cumin and threw a little bit of Asia in there as well. 

I was a little surprised by how spicy it turned out considering I really didn't add much spice. You can try it and judge for yourself.

In order to make a creamy and smooth puree and keep it vegan, I used silken tofu. I've really been exploring all the ways silken tofu can replace dairy and egg to take a wide variety of recipes and make them vegan while still maintaining the integrity of the original texture.  I've been having great success with it.

Ingredients
1 can no salt added yellow corn, undrained
1/4 cup tequila
1 lime, zest and juice
6 ounces silken tofu, no liquid
1 tbl canola oil
3 cloves garlic
1/2 inch fresh ginger
1 slice white onion
2 1/2 tsps salt
1/2 tsp turmeric
1/2 tsp cumin seed

In a small sauce pan cook all ingredients except the tofu. Bring to a simmer and then allow to stay at a mild simmer for 5 minutes. No real need to stir.

Add contents of pot and the tofu to a food processor and blend until smooth.

Allow to cool in the fridge for several hours to thicken.