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 Spicy Cream Sauce Stir Fry

This has elements of both asian and latin cusine. I always have great results when I pair those two.

The beans are italian.I would've used black beans, but I didn't have any. Thankfully, most beans are versatile that way. They pretty much work across the board of all the different cuisines of the world.

It's a very creamy and spicy sauce. It has a lot of different heat notes from a variety of different peppers. I really like how the different heat sources play on the foundation of the creamy base. The fattiness and richness marries all those flavors seamlessly. The subtle notes as well as stronger ones all play together in luscious, saucy harmony.

3 stalks celery, sliced
1/2 pint white mushrooms, sliced
1/2 bunch scallions, sliced
1 jalapeno, sliced
3 dry shishito peppers
2 chile de arbol
3 cloves garlic, sliced
2 tbls olive oil

1 can garbanzos and brine
1/4 cup white wine
2 tbls hot sauce
2 tbls vegan mayo

2 tsps paprika
2 tsps celery seed
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute first set of ingredients in the oil. When mushrooms are nicely browned de-glaze with wine. Cook off wine for 5 minutes. Stir in garbanzos/brine, hot sauce, spices. Simmer and reduce by 1/3.

Remove from heat. Stir in vegan mayo until fully incorporated.

Let rest 10-15 minutes to thicken sauce.