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

One Pot Wonder Lentils and Barley

This is what I refer to as a one pot wonder. Basically you throw everything into the pot and let it go. After a little while you have a something that tastes like you worked really hard on it. This is a method that's ideal for lentils and barley because they both will absorb all the wonderful flavors that are sharing the pot with them. Cooking lentils and barley together in one pot is also easy because of their near identical cooking times. About 20-25  minutes. So they also take long enough to cook that the flavors of the supporting ingredients have a chance to develop and marry.

 There's very little herbs/seasoning in this dish. It relies on and really focuses on the flavors that can be obtained from a generous variety of fresh vegetables and produce. This one really takes the let the ingredients  shine approach to new heights. If you're not a fan of lentils. If you think they're bland... this recipe will change your mind. If you already love lentils, this will only make you love them more.

3-4 vine tomatoes, about 1 lb., chunked small
1 pint white mushrooms, sliced thick
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, minced
3 cloves garlic, minced
2 shallots, minced

1/3 cup white wine
3 3/4 cups water
1/4 cup olive oil

2 1/2 tsps salt
1 1/2 tsp black pepper
1 large bunch fresh basil, sliced small

Add all of the first group of ingredients, plus oil, salt and black pepper to a large pot or oversized high sides skillet. Cook down for 10 minutes. Add wine. Cook down 5 more minutes. Add lentils and barley. Cook 3 more minutes. Add water. Cover and simmer until lentils and barley are just barely tender. Stir in basil and an additional 1/4 cup more water. Turn off heat. Recover. Leave pan sit on stove for 5 more minutes.