Vegan Bytes #31: This Real Secret to Homemade Vegan Bread

Welcome to the subscriber group! Our newsletter focuses on helping you learn more about veganism and how to apply it to your daily life. Vegan Bytes is dedicated to keeping you up-to-date with the world of food, answering your vegan nutrition questions, and providing you with ideas on ways to spread your lifestyle beliefs.

In this issue...

*Vegan Ebooks: The Vegan Bread Box Hits the Shelves
*Nutritional Highlight: Body Boost with Broccoli
*Question: "Why hasn't veganism helped my diabetes yet?"
*Recipe of the Month: Sneak Peak: Zucchini Bread Recipe from The Vegan Bread Box
*What's New At Vegan Nutritionista: Follow us on Twitter, Facebook, and Our Blog

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New Release: The Vegan Bread Box

The Vegan Bread Box: 30 Simple and Delicious Vegan Bread Recipes

Vegan Bread Recipes Small Cover

I'm so excited about this new e-cookbook. I've found it really difficult to find a vegan bread cookbook on the internet; there are tons of recipes out there, but they're scattered all over different sites and you never know which ones are good. This book has everything from an eggless brioche to a classic whole wheat boule recipe, so you'll never have to go scrounging the internet again.

It couldn't come at a better time either, because there isn't a thing in the world better than freshly baked bread on a cold, snowy winter morning.

This time I asked for the help of several bread testers, so the recipes are flavor/texture/instruction-tested and approved! Learn more about the bread baking tip that's almost too easy here or download your copy for only $7.95 now.

Here's what one of our bread recipe testers had to say about the recipes she tried:

"All of the recipes have been wonderful! I was so amazed that I could use chia seeds as an egg substitute. All of the bread doughs have had such a nice texture and kneading and rolling is a great way to release stress and tension too!

The croissants are absolutely delicious and weren't that hard to make. I have never really eaten that many croissants in my life! I am not sure if I rolled the dough right but they came out a little crispy on top, tender and flaky in the middle! Delicious!

I made the cinnamon raisin bread tonight and what a hit! It smelled so good in the kitchen I couldn't wait to taste it! This is the first time I cooked with flax seeds and the texture of the bread was very nice. Not hard at all and sliced very well. It just melts in your mouth! I am going to freeze the extras for Thanksgiving!

Thanksgiving update: The cinnamon raisin bread was a huge hit with my family! I brought a loaf to my sister's in Chicago for Thanksgiving. Every single family member had a piece and lovedit! Ages 7 to 85! They even toasted it and put butter on it too. It has been requested to make again! I have to compliment you on these recipes! They are all so good!"

~Susan Melaragno, recipe tester extraordinaire

We also have new package deals that include our month-long menu plans, and you can check out those deals here.


Nutritional Spotlight of the Month:


Broccoli is one of those vegetables that has maintained its reputation for health for as long as I can remember, never being marred by a smear campaign against it like other whole foods. For that reason, you might have nightmare memories of being forced to eat a whole plate of the green stuff before leaving the dinner table. But, it's high time you get over that because it's good for you, but delicious too.

Broccoli is chock full of vitamin D, vitamin K, vitamin A, and vitamin C, as well as folate, fiber, manganese, and potassium. All of these nutrients help to keep your eyes and skin healthy, lower cholesterol, detoxify the body, decrease allergic reactions, reduce inflammation, regulate digestion, increase cardiovascular health, all of which can lead to cancer prevention and reduction in heart attacks and strokes.

When you're picking broccoli at the market, look for stalks with compact heads without loose florets, and for a uniform color with no yellowing or yellow flowers. Don't wash your broccoli before storing it in a sealed bag in the fridge, as water will spoil the broccoli. If you grow broccoli and have an abundance of it, you can blanch it in boiling water for 1 minute, dunk it in an ice bath, dry it, and then freeze it in a sealed bag for up to a year.

Broccoli is one of the few vegetables that are actually healthier when cooked because the body can absorb its vitamins easier. It's delicious when steamed very lightly and can turn disgustingly mushy when overcooked. Try steaming it for 3-4 minutes and then dunking it in an ice-water bath to instantly stop the cooking process. This will give you a slightly crunchy, still sweet texture and flavor. Then flavor it or eat it plain.

I love broccoli with nutritional yeast sprinkled on top, or some Bragg's liquid aminos. It's also excellent in a macaroni and cheese casserole, or even made into mashed broccoli with potatoes. You can put it into nearly every pasta or whole grain dish and those picky little eaters at your house won't even notice. Most of all, learn to enjoy the flavor of fresh, crunchy broccoli.


"Why hasn't veganism helped my diabetes yet?"



I am a 62-year old woman who has had diabetes type 2 for almost ten years. I can't control my blood sugar and have high cholesterol and triglycerides. I had blood work in July and decided, after bad results, to go vegan.

I was very careful about the diet and ate healthy, whole, vegan foods. Two weeks ago, I got results from new blood work and everything got worse. My cholesterol, triglycerides and my A1C. (was 9.3) The protein in my kidneys improved slightly and my good cholesterol went up one point. (Still not great) Now I am very upset and confused about what to eat. EVERYTHING I've read and heard about a vegan diet made me believe it would help my diabetes. Does anyone know why this happened and should I continue trying to eat vegan or give it up?


I'm sorry you're going through such a hard time. Since I'm not a doctor, I cannot really explain what might be going on with your blood results. It's also hard to say for sure without knowing exactly what food you have been eating since you moved to veganism, and about the rest of your lifestyle (exercise, stress, smoking, etc). That's why a doctor would be able to help you much better.

Have you read Tackling Diabetes with Dr. Neal Barnard or Healthy Eating for Life to Prevent and Treat Diabetes? Dr. Barnard has tons of data and helpful hints on how to go about making that change. I also just saw another book that I haven't read, Vegan Menu for People With Diabetes, that seems like it would be helpful in figuring out exactly which foods are best for you.

Other than that, my hunch is that it might take some time. Some of your numbers did move in a positive direction, so maybe they will make a larger jump the next time you get results. Sometimes the body can be stubborn and needs more than a few months to adjust to a new lifestyle. It's really key to give it completely whole foods, so staying away from white flour and sugar is essential, but there are many other important steps to take to ward off diabetes with diet. If anyone has experience with this on the forum, we'd love to hear your thoughts. Please keep us updated on your progress.

We've gotten several really good suggestions from readers, and we'd love to hear your ideas as well.


Sneak Peak: Zucchini Bread from The Vegan Bread Box

Zucchini Bread for Newsletter

Take a sneak peak into The Vegan Bread Box right now with this sweet and savory Zucchini Bread recipe. My sister Maggie created this recipe by combining several recipes into one. It's got a light and airy texture and features pretty little flecks of zucchini in every bite. Enjoy!


  • 3 Tbsp. ground flaxseed
  • ½ c. water
  • ¼ c. canola oil
  • ¾ c. unsweetened applesauce
  • 1 Tbsp. apple cider vinegar
  • 1 c. sugar
  • 3 c. grated zucchini
  • 2 tsp. vanilla extract
  • 3 c. whole wheat pastry flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • 1 tsp. salt
  • ½ c. chopped walnuts


Preheat the oven to 325°F. Lightly oil two loaf pans or four mini loaf pans, or pans for 24 muffins.

In a large mixing bowl, whip the flaxseed and water together until it becomes very frothy and creamy. Add the sugar, applesauce, oil, and vinegar and stir to combine. Fold in the zucchini and sugar.

In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the walnuts to the flour mixture. Then, gradually add the dry mixture to the wet mixture, being careful not to over-mix the dough.

Divide the dough into the pans and bake for about an hour for the loaf pans, or until a toothpick inserted into the middle comes out clean. If you are using mini loaf pans, check after 40 minutes, and for muffin tins, check after 30 minutes.

You will get two large loaves or four mini loaves from this recipe.


Follow us on Twitter, Facebook, and our Blog

Vegan Nutritionista is constantly growing and changing, and if you signed up for this newsletter a long time ago, you might not have read our new information. Our blog page keeps you up-to-date with new articles on the site.


We're in the process of updating the design of our website. I sometimes had a hard time fitting everything I wanted to say into the two columns we used to use, so now we have three columns. And, we'll be transitioning over to a really pretty color scheme. Nothing changes for you; all the content is exactly the same. I hope you like it!


We also now have a vegan forum where you can find topics submitted by users for discussion, answers, and places to add your own input. There is no member name required to participate, so you can jump right in and






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That's all for this month!! I hope you enjoyed reading it. Have a great month!


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