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

All Fresh Vegan Curry


Made entirely from fresh produce... no canned tomatoes. I used a mortar and pestle to create a paste to season the curry. I had been wanting to try this technique since I saw it used on Masterchef UK.

While I love a coconut milk powered curry, I wanted something lighter and with more protein power. Tofu was the answer.

Seeds from 10 cardamom pods or 1/12 tsps ground
5 whole cloves
2 tsps coriander seed
2 tsps cumin seed
2 tsps paprika
2 tsps turmeric
2 tsps salt
1 tsp celery seed
1 tsp crushed pepper flakes
3 cloves garlic, chunked
1 inch ginger, grated
2 tsps olive oil

Grind all until a fairly smooth paste is formed. Set aside.

1/2 block silken tofu, drained
1/4 cup brine from 1 large jar of roasted red peppers
1 roasted red pepper from the jar
2 tsps sriracha

Puree in a blender until smooth. Set aside.

3 medium vine tomatoes, diced
3 large white mushrooms, diced
1/4 sweet onion, diced
1 can chick pea and the brine
1 poblano pepper, diced
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 cup white wine
1 tbl asian chili garlic sauce
2 tsps sugar
zest and juice from 1 lime
1 tsp salt
1 tsps black pepper

Add all ingredients, including those which were set aside, to a large pot. Bring to a boil and then simmer for 30 minutes. Allow to cool for 10 minutes off the flame and the sauce will thicken considerably.