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

Twice Cooked Vegan Potato Steaks

This one is whimsical as well as delicious. We take a normal baked potato and slice it and give it a quick spice rub and pan fry for a tender in the center and crispy on the outside potato steak.

No one loves potatoes more than I do. They can do no wrong. But the ultimate ptoato. The potato to die for is soft and creamy in the middle and slightly crisp on the outside with a little hint of the oil it was cooked in and a good dose of warm spices.

I'm not normally an advocate of cooking anything twice, but potatoes are the exception. They really become exceptional when you take the time to give them a second go in the heat.

I bake my potatoes naked. No foil. I want a crispy skin. I bake them very hot. 450 F. A medium to large russet will take about 50-60 minutes. At 40 minutes, if they're sort of tender, I turn off the oven and leave them inside to soak up the residual heat. This further tenderizes the insides, crisps the outside and guarantees they won't burn or overcook.

For the next cook, let them cool completely on the counter. Then allow them to rest in the fridge until nice and firm. At least 3 hours, Longer is better.

Carefully slice into 1 inch thick rounds. Brush with olive oil. Sprinkle with spices. Brush the spices into the oil to create a smooth coating. Do this on both sides.

Saute in a frying pan on medium high until golden on both sides.

Spice mix
Salt
Peeper
Paprika
Garlic powder