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 Recipe: Ultimate Creamy Mushroom Risotto

When you think vegan, you don't typically think of creamy. Nevertheless, there are tricks we use to recreate that texture and sensation because it is a great one. Just because we forgo dairy doesn't mean we should miss out on the pleasures it has to offer. We just have to get creative.

Vegan mayo is the secret in this case. I purchased some to see what it's like. I'd never had it before. I was really amazed at the flavor and texture. Spot on in both respects.

Normally, you'd add cheese to risotto to finish it and give it that rich, creamy texture. In our case, vegan mayo offers the same results without the dairy.

3/4 cup arborrio rice
1/2 medium red onion, diced
1 pint white mushrooms, sliced
1 red bell pepper, diced
1 can black beans and the can brine
1/2 cup white wine
1/4 cup brandy
1 jalapeno pepper, minced
5 cloves garlic, sliced
1/2 a poblano pepper, diced
2 heaping tbls vegan mayo
2 tsps salt
2 tsps black pepper
1 tsp dry basil
1 tsp crushed pepper flakes
2 handfuls fresh parsley, finely chopped
2 tbls olive oil
room temp water as needed

Saute the onion, mushroom garlic, jalapeno, salt and black pepper in the oil on medium. Cook until mushrooms are nicely darkened. Deglaze with the wine. Cook down until wine is evaporated. Add brandy. Cook 2 more minutes. Add rice. Toast rice for 3 minutes. Add beans/brine and a1/2 cup water.

Simmer on high. Stir often. Continue adding water in 1 cup increments as needed. Stirring often.

When rice is only slightly crunchy, about 3 cups water later, add bell pepper, poblano, basil, pepper flakes. Continue simmering. Adding water in 1/2 cup increments now, until rice is tender and creamy.

Turn off heat. Stir in parsley and vegan mayo. Let rest for 5 minutes.