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

Tofu Hummus

I was looking for an easy way to incorporate the protein power of tofu into snacks and meals without having to actually figure a way to fit it into each individual dish.

I love hummus because it's so versatile. I use it in place of mayo, butter, salad dressing, sauce and even occasionally as a dip.

Typical hummus is already pretty nutritious. Which is another reason why I love it so much. Tofu hummus just takes it a step further to pack a huge hit of protein into a simple smear or dollop that works with pretty much whatever else I feel like eating.

I used red beans because that's what I had. Any bean would work.

1 package silken firm tofu, thoroughly drained if packed in water
1 can red beans, drained, not rinsed
4 tbls olive oil
1 tbl sriracha
3 cloves garlic
1/2 a jalapeno
few handfuls fresh cilantro leaves
3 tsps salt
2 tsps garlic powder
2 tsps onion powder
2 tsps paprika
1 tsp dill
1 tsp black pepper

Puree all ingredients in a food processor until smooth. Refrigerate for at least half an hour to firm up and allow flavors to marry.