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 Alfredo

Creamy, rich, nut-free vegan alfredo sauce is easier than you think.

Alfredo Sauce
1 can great northern beans
1/2 block silken tofu, drained
3 tsps salted sunflower seeds
6 cloves of garlic, sliced thinly
1 tsp nutritional yeast
1 tbl vegan mayo
1 tsp salt
1 tsp crushed pepper flakes
2 tsps black pepper
pasta water as needed

Other Ingredients
1/2 16 ounce box pasta, cooked al dente
1/2 cup cooked broccoli florets
Couple handfuls fresh parsley leaves

Saute garlic in 3 tbls olive oil until fragrant and slightly darkened.

In a food processor puree until smooth all the sauce ingredients, garlic and oil, but not the pasta water. Set aside sauce.

Prepare pasta. Reserve pasta water in the pot. Add drained pasta to large bowl. Pour sauce over pasta. Stir in parsley and broccoli. Add pasta water in 3 tbl spoon increments as needed to create a smooth sauce.