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 Runner's Garlic Tofu Mousse

I took up running about a year and a half ago. I had previously been a cyclist. The transition went smoothly, for the most part.

I'm naturally a long distance/endurance athlete. A 3 mile run doesn't do it for me. A 10 mile bike ride is simply not enough.

At some point in my long runs I hit a wall and even with rest I struggled to recover. I pored over articles on the Internet about exercise, running and vegan nutrition.

I learned about the importance of vitamin d. I learned about warm ups and proper clothing selection.

As plant based people, we already understand the need to supplement B12. We also know that plant combos create complete proteins.

What I didn't understand is how much of everything I'd need for such a high intensity activity like long distance running. I have the bad habit of thinking if I'm eating fortified cereal with fortified almond milk that I'm okay with the B vitamins.

I also assumed if I was eating a variety of grains, veg and legumes that I was covered in the amino department.

I thought I was getting enough B12. I thought I was getting enough protein and potassium. I thought I had everything I needed nutritionally. But when you're working your body as hard as you can work it, the amount of nutrients it requires skyrockets.

When I made a concerted effort to add a lot more of everything, I saw a big difference in recovery and performance.

I came up with this recipe to incorporate more nooch and protein into my diet. It yields a creamy, cheesy, salty puree that you'll enjoy adding to whatever you're eating.

1/2 block silken firm tofu
1/2 cup nooch
2 garlic cloves
1 serrano pepper
2 tsps salt
1 tbl olive oil

Buzz it all up until a fluffy, whipped mousse is formed. I used a stick blender.

Use it as a mayo replacement, a dip, a puree. Or just eat it by the spoonful if you're so inclined. It's a creamy, salty, garlicky, unami treat.

It'll help keep your runs long and joyful and make your runner's highs  more consistent.