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 Smokey Southwestern Macaroni Recipe

Nothing quite compares to a pasta dish with a great sauce on it. When creating vegan recipes pasta is an ideal choice. It's full of gluten, which is protein. Runner's love pasta and I love running.

Drawing on the flavors I'm familiar with and the combinations that I know work well together, I create this vegan pasta sauce recipe.

Pasta really shines when you dress it correctly. It needn't be fancy or extravagant. It just needs to be a thoughtful assemblage of complementary ingredients.

It's sweet, it's smokey and it's a little bit spicy. It makes a viscous and unctuous sauce that coats the pasta in its incredibly flavorful embrace. When you want a deep, hearty pasta sauce red wine is always a good choice for a start. Where you take it from there is a wide open with possibilities.

1/2 a medium red onion, sliced
1 poblano, diced
1/2 pint cherry tomatoes, quartered
1 pint white mushrooms, sliced
5 cloves garlic, sliced
2 chipotles, 2 spoonfuls of the adobo sauce
1 tbl spicy mustard
1 tbl sriracha
1 tbl olive oil
1/3 cup red wine
1 can black beans, including brine
1/2 cup garbanzos and brine
1 tsps black pepper
1 tsp dry thyme
8  ounces dry elbow macaroni

Cook pasta to al dente. Set aside.

Saute mushrooms and tomatoes in oil until mushrooms are browned. Add onion, poblano, garbanzos/brine, mustard, sriracha, chipotles, adobo. Simmer 8 minutes. Add wine, pepper, thyme. cook down 5 more minutes. Toss in cooked pasta. Saute 3 more minutes.