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

Lemon Parsley Lentil Piccata

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage.

We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley.

1 large carrot, chopped
3 stalks celery, chopped
1/2 pint sliced white mushrooms
1 bunch scallions, sliced
1 poblano, diced
1 jalapeno, diced
1 habernero, minced
5 cloves garlic, sliced
4 cups water
1/2 cup nutritional yeast
2 tbls olive oil
1 tbl spicy mustard
2 tbls capers
1/4 cup beer
2 1/2 tsps salt
2 tsps black pepper
1 tsp cumin seed

1 lemeon, zest and juice
1 punch fresh parsley

1/2 cup dry lentils

Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and lemon.