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 Pasta Al Fresco Recipe

This exceedingly easy to cook recipe yields extraordinary flavor.

The minimalist ingredients of Italy have an almost magical ability to deliver a huge bounty of deliciousness. This truly is an example of the sum being greater than its parts.

Traditional recipes will call for any number of cheeses. Parmesan, mozzarella, etc. Leaving out the cheese allows the tomatoes and garlic to really shine.

If there's one major foodie benefit to cooking vegan, it has to be that you learn to respect the potency that fruits and vegetables have to offer. Given the chance to really stand on their own, unfettered by unnecessary dairy, they will really surprise you.

Parsley is one of those herbs that most people dismiss. It's true that dried parsley offers nothing worthwhile to a cook. Fresh parsley on the other hand, is a powerhouse ingredient that deserves your respect.

2 cups dry elbow pasta + 1/3 cup pasta water
2 pints grape tomatoes, halved
1 jalapeno, sliced
7 cloves garlic, sliced
1 can garbanzos, plus brine
1 cup broccoli florets
1/2 cup white wine
1/2 cup olive oil
1/2 cup fresh parsley
2 tsps dry thyme
1 tsp onion powder
1 tsps crushed pepper flakes
1 1/2 tsps salt
1 ts black pepper

Cook pasta to al dente. Add broccoli, Set aside.

Heat oil in a very large skillet Add tomatoes, salt and black pepper. Blister the tomatoes over medium high heat for 7 minutes. Add wine. Simmer for 5 minutes. Add garbanzos, brine, garlic, jalapeno, remaining dry spices. Simmer 5 more minutes. Turn off heat. Stir in parsley. Rest on stove for 3 minutes.

Pour tomato mixture over pasta/broccoli. Stir to combine. Cover. Rest for 7 minutes.