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

Vegan Chinese Vegetable Soup

This a very clean and simple application of a few of the vegetable world's most amazing flavors. An exercise in how powerful a minimal set of gorgeous ingredients can truly be.

A good broth is a pleasure to eat and much simpler to make than most would think.

3 shallots, sliced
1 inch ginger, peeled, diced
7 cloves garlic, chunked
1 pint button mushrooms, diced
2 bunches bok choy, ribboned
3 dried japanese chiles

1/2 cup red wine
2 tbls olive oil
2 tsps asian garlic chili paste
1 tsp spicy mustard
2 tbls low sodium soy sauce
1 can chick peas, plus liquid
2 1/2 cups water

2 tsps black pepper
1 tsp salt
1 tsp crushed pepper flakes
1 tsp cayenne
1/2 cup fresh parsley leaves

Add shallots, ginger, garlic, mushrooms, chiles, oil, wine, chick pea can liquid, chili paste, mustard, soy sauce, water, black pepper, salt, pepper flakes and cayenne to a large pot and simmer for 15 minutes. Add chick peas and bok choy. Simmer 5 more minutes. Turn off heat. Stir in parsley. Let sit 3 more minutes.

Serve with rice and sauteed bok choy.

If you have the time, allowing it to rest a few hours or overnight in the fridge will intensify the flavors.