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 French Mushroom Sauce

I decided to try a new ingredient that I've been curious about for a while now. Brandy.

It's used in a lot of sauces and french cuisine. I've seen it associated with cream sauces, pepper sauces, mushroom sauces. So I thought I'd give it a go and see.

I went with a mushroom and caper based sauce to keep with the french theme.

I've made similar sauces in the past, but the brandy definitely added a new level of nuance to the finished product.

1 pint white mushrooms, sliced
1/2 yellow onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
2 spoonfuls capers/brine
1 can garbanzos/brine
1/3 cup white wine
1 tbl spicy mustard
1 tsp all purpose flour
1/4 cup brandy
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dry savory or sage - one or the other, not both

Saute the mushrooms and onion in the salt and oil until nicely caramelized. This will take some time. At least 15 minutes. Stir it occasionally so they don't get too dark on one side. It's easiest to get them dark enough if you do something else while they're cooking. I busied myself by chopped ingredients for another dish while they cooked.

It's important to get a dark rich color on the mushrooms and onions. This will give the sauce depth. It will also provide sugars in the pan for the wine to pick up when you deglaze.

Once the mushrooms and onions are nicely browned deglaze with the white wine. Cook that out for several minutes. Then add the garbanzos/brine, mustard, garlic, jalapeno, capers/brine, brandy, black pepper and savory or sage.

Simmer to reduce by 1/4.

Sprinkle in the flour. Stir to incorporate. Cook a few more minutes until sauce is slightly thickened.  Then remove from heat and allow sauce to rest a few minutes to further thicken up a bit.