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

Turmeric and Paprika Lentils and Barley

Turmeric adds a unique flavor to any dish. One of the my favorite spice combinations is turmeric and paprika. They just make for a beautiful, deep flavor when accompanied by the right supporting players.

Indian and Asian cuisine are a natural fusion. They have so much in common. India is in Asia, of course. So it's already Asian cuisine. But when I think of Asian food, I think of Chinese, Thai and Japanese.

This recipe is essentially, a minimalist curry that borrows from both cultures. A deeply flavored broth is sucked up by the lentils and the barley. Creating a beautiful taste to both and yielding an unctuous and rich broth.

Red wine isn't a typical component in either Asian or Indian dishes, but I love how it works with the traditional of spices and veg. You can pretty much add wine to any savory recipe and it will improve it by leaps and bounds.

1/2 cup dry lentils
1/2 cup dry pearl barley
1 poblano, diced
1 red bell pepper, diced
1/2 red onion, diced
5 cloves garlic, sliced thinly
1 jalapeno, diced
1 serrano, diced
1 inch ginger, minced

2 tsps spicy mustard
2 tbls low sodium soy sauce
2 tbls asian garlic chili sauce
1 tsp hot sauce
3 tbls olive oil
1/4 cup red wine

2 1/2 tsps turmeric
2 1/2 tsps paprika
2 tps salt
1 tsp garlic powder
1 tsp cumin seed
1 tsp celery seed
1 tsps seasame seed
2 tsps black pepper
2 handfuls fresh parsley

water as needed

Add all veg to large saute pan, plus salt and black pepper. Cook until pan is hot. Add oil. Stir to coat. Simmer 2 more minutes. Add wine. Cook down for 5 minutes. Add lentils, barley, spices, sauces, 1 cup water. Cover and simmer until liquid is absobred. Add more water, 1/2 cup at a time, as needed until lentils and barley are barely tender. Stirring occasionally. When lentils and barley are just barely tender stir in 1/2 cup more water and parsley. Cover. Turn off heat. Allow to rest in hot pan on hot burner.