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

Chitalian Pasta

Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not?

It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach.

1 package lo mein noodles

1 can garbanzos, plus liquid
2 tbls olive oil
2 large summer tomatoes, chunked
1 poblano, diced
1 red bell pepper, diced
1 jalapeno, minced
2 shallots, sliced
3 cloves garlic, sliced
1 ear corn, removed from cob
1/2 package silken firm tofu, shredded
2 tbls low sodium soy sauce
1 tbl chili garlic sauce
1 tbl sriracha
1 tsp salt
2 tsps black pepper

Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice.

Cook noodles according to package directions.

Toss noodles with sauce components. Garnish with fresh parsley.