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

Caramelized Mushroom Steak with Brandy Cream Sauce Vegan

Completely inspired by the umami of mushrooms and the culinary clout of French brandy cream sauce.

The mushrooms are dark and deeply caramelized like little slices of vegan steak.

The mushrooms, caramelized onions along with the other ingredients in the pan come together to create the rich and creamy French style savory brandy sauce.

It's easy too. All the magic happens inside one large frying pan.

1 pint sliced white mushrooms
1/4 medium yellow onion, sliced
1 poblano, julienned
1 jalapeno, sliced into rings
1 serrano, sliced into rings
3 cloves garlic, sliced thinly

1 can red beans/brine
1/4 cup brandy
3 tbls olive oil
3 tbls vegan mayo
1/4 cup water

2 tsps celery seed
2 tsps paprika
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute mushrooms and onion in 2 tbls of the olive oil and 1 tsp of salt until nicely caramelized. About 10 minutes. When mushrooms and onions are nicely browned on one side, turn over and brown the other side. It's this deep browning that will provide flavor and depth for our pan sauce and give the mushrooms their meaty flavor..

Deglaze with brandy. Cook off for 5 minutes.  If you're not using non-stick, you could try flambeing the brandy.

Add beans, brine, garlic, peppers, spices, remaining salt,  water and remaining oil. Simmer briskly, stirring often until sauce begins to tighten. Careful not to over reduce. When sauce is somewhat thickened, but not quite true sauce consistency turn off heat and stir in vegan mayo. Stir thoroughly to fully incorporate. Let rest several minutes to thicken up til it coats the back of a spoon.