Wednesday, October 22, 2014

Sat and Sun Oct 25/26 St. Phillips/Envison Tucson Sustainable Festival

Thank you to everyone who came out last weekend - yes, the Carrot Cake was quickly gone.  I met some very young vegans at the Sahuarita Food Festival - one, Caleb, has gotten his mother to go vegan, and is now working on his younger brother - good for him!


Here I am at St. Phillips last Sat, wearing a dress I got from another vendor, Rainy Arizona.
This Saturday, I will be at St. Phillips as usual, 8 am to 1 pm.  I will bring Pecan Tarts and Organic Apple Pie (with a whole-grain, almost 0 fat spelt crust), amongst other items.

On Sunday, ENVISION TUCSON SUSTAINABLE FESTIVAL will be held this year at the YWCA at 525 S. Bonita, 11 am to 4 pm.  I will have a good selection of savory and sweet items there -- all made without salt (I use the fresh greens and herbs that we grow instead, for more interesting flavors), no oil, no GMO's, and of course, no animal products, and no cane sugar or refined flour.  This festival is FUN; we did it last year and are glad to be part of it again!

Some of what I will bring:

Banana Walnut Bread - 10 oz. loaves

6 oz. Muffins:  Blueberry Blue Corn (we get blue corn from NM and I mill it into blue corn meal.  DEFINITELY not GMO!

Pumpkin Cranberry Muffins, Orange Coconut Pineapple Coffee Cake .

I will also have the Mini-Muffin Assortment Packs of 6.

The Lemon Bars were very popular last weekend - and they are also diabetic-friendly.

Diabetic-friendly Brownies, Organic Chocolate Brownies, Gingerbread.

Gluten-free Oatmeal Chocolate Chip Cookies, Molasses Ginger Cookies,
Apricot Date Bars

The new smaller cookies, sold 3 together, were a hit last weekend:

Chewy Oatmeal Cranberry Cookies (no added fat)
Apricot Date Walnut Jumbles
 
Chocolate Cupcakes

(Sunday) Fresh Pear Cranberry Upside Down Cake - by the slice

Rainforest Cake  - small and large loaves Carrot Cake by the slice

SAVORY FOODS:

Tuno - both sandwiches and 8 oz. containers

Caponata - 8 oz containers

Gluten-free Pasta Pesto w/Broccoli and Sun-dried Tomatoes - 8 oz containers

Black Bean, Mushroom, Kalamata Olive Tapenade rolled in Socca (chickpea flour crepes)

Hummus served with fresh veggies and a choice of whole-wheat pita or gluten-free blue corn chips 


You can place an order to be picked up at the market.  Please give as much notice as possible.

Thank you, and hope to see you!

Wednesday, October 15, 2014

Sat/Sun Oct 18/19 St. Phillips and Sahuarita


The SAACA Art Fair will be held at St. Phillips Plaza this weekend, along with the farmers market, 8 am - 1 pm, as usual.  (The Art Fair will go all day.)

This weekend marks the return of layer cakes, and I will have a Carrot Cake, like the one you see in the photo:  vegan, gluten-free, no added fat or cane sugar.  Made with organic oat flour, it has a good protein and fiber content.  Dense and moist (organic carrots, crushed pineapple, raisins and walnuts), it is a favorite.  The cake will be sold by the slice.

On the savory side, I will have the Roasted Poblano Chile Casserole, as above:  made with white potatoes, organic corn tortillas, roasted poblanos, and topped with sunflower seed "crema".  It will be sold by the serving.

Saturday evening, we shall be at the Sahuarita Food Fair, until 8 pm.

Also:

Banana Walnut Bread - 10 oz. loaves

6 oz. Muffins:  Blueberry Blue Corn (we get blue corn from NM and I mill it into blue corn meal.  DEFINITELY not GMO!

Zucchini Raisin Walnut Muffins, Orange Coconut Pineapple Coffee Cake

I will also have the Mini-Muffin Assortment Packs of 6.

The Lemon Bars were very popular last weekend - and they are also diabetic-friendly.

Diabetic-friendly Brownies, Organic Chocolate Brownies, Gingerbread.

Gluten-free Oatmeal Chocolate Chip Cookies, Molasses Ginger Cookies,
Apricot Date Bars

The new smaller cookies, sold 3 together, were a hit last weekend:

Chewy Oatmeal Cranberry Cookies (no added fat)
Apricot Date Walnut Jumbles
 
Chocolate Mini-Cupcakes

(Sunday) Fresh Pear Cranberry Upside Down Cake - by the slice

Rainforest Cake  - small loaves

SAVORY FOODS:

Tuno - both sandwiches and 8 oz. containers

Caponata - 8 oz containers

Gluten-free Pasta Pesto w/Broccoli and Sun-dried Tomatoes - 8 oz containers 

Black Bean, Mushroom, Kalamata Olive Tapenade rolled in Socca (chickpea flour crepes)

Mushroom Onion Gravy (vegan, fat-free, almond milk-based, gluten-free) - in containers - great sauce over grains, veggies, millet lentil loaf


You can place an order to be picked up at the market.  Please give as much notice as possible.

Thank you, and hope to see you!


Friday, October 10, 2014

St. Phillips Farmers Market - Sat 10/11 and Sun 10/12





Green Heart Bakery will be at St. Phillips Plaza Farmers Market both Saturday and Sunday.  St. Phillips Plaza is on the SE corner of Campbell Ave and River Road.  As there is construction going on (remodeling the hotel and a restaurant), we vendors are being moved around.....and so you may have to look for Green Heart Bakery.  You can ask other vendors; management also has a table and they can guide you.  You can also call me 520-954-2409, and I can "talk you in."

Market hours:  8 am to 1 pm

This weekend I will have:

Banana Walnut Bread - 10 oz. loaves

6 oz. Muffins:  Blueberry Blue Corn (we get blue corn from NM and I mill it into blue corn meal.  DEFINITELY not GMO!

Pumpkin Cranberry Muffins, Orange Coconut Pineapple Coffee Cake

I will also have the Mini-Muffin Assortment Packs of 6.

The Lemon Bars were very popular last weekend - and they are also diabetic-friendly.

Diabetic-friendly Brownies, Organic Chocolate Brownies, Gingerbread.

Gluten-free Oatmeal Chocolate Chip Cookies, Molasses Ginger Cookies,
Apricot Date Bars

The new smaller cookies, sold 3 together, were a hit last weekend:

Chewy Oatmeal Cranberry Cookies (no added fat)
Apricot Date Walnut Jumbles

Fresh Organic Apple Crisp - local apples from Cochise County


Chocolate Mini-Cupcakes

(Sunday) Fresh Pear Cranberry Upside Down Cake - by the slice

Rainforest Cake  - small loaves

SAVORY FOODS:

Tuno - both sandwiches and 8 oz. containers

Caponata - 8 oz containers

Gluten-free Pasta Pesto w/Broccoli and Sun-dried Tomatoes - 8 oz containers 

Black Bean, Mushroom & Kalamata Olive Tapenade rolled in Socca (chickpea flour crepes)


Mushroom Onion Gravy (vegan, fat-free, almond milk-based, gluten-free) - in containers - great sauce over grains, veggies, millet lentil loaf


You can place an order to be picked up at the market.  Please give as much notice as possible.

Thank you, and hope to see you there!


Friday, October 3, 2014

St. Phillips Farmers Market - Sat 10/4 and Sun 10/5 - NEW HOURS




Beginning this Saturday, St. Phillips farmers market will now be open 8 am to 1 pm; that's an extra hour for the sleepyheads and slowpokes to get there in time!  These are the "winter" hours, although this year we are still opening at 8 am for the early birds who want to get on with their day.

Green Heart Bakery will be there both Saturday and Sunday.  St. Phillips Plaza is on the SE corner of Campbell Ave and River Road.  As there is construction going on (remodeling the hotel and a restaurant), we vendors are being moved around.....and so you may have to look for Green Heart Bakery.  You can ask other vendors; management also has a table and they can guide you.  You can also call me 520-954-2409, and I can "talk you in."

Market hours:  8 am to 1 pm

This weekend I will have:

Banana Walnut Bread - 10 oz. loaves

6 oz. Muffins:  Blueberry Blue Corn (we get blue corn from NM and I mill it into blue corn meal.  DEFINITELY not GMO!

Pumpkin Cranberry Muffins, Orange Coconut Pineapple Coffee Cake

I will also have the Mini-Muffin Assortment Packs of 6.

The Lemon Bars return this weekend - and they are also diabetic-friendly.

Diabetic-friendly Brownies, Organic Chocolate Brownies, Gingerbread.

Gluten-free Oatmeal Chocolate Chip Cookies, Molasses Ginger Cookies,
Apricot Date Bars

New, smaller cookies, sold 3 together:

Chewy Oatmeal Cranberry Cookies (no added fat)
Apricot Date Walnut Jumbles

Fresh Organic Apple Crisp - local apples from Cochise County

There will be a couple of surprises:  Fresh Berry Tarts and/or Chocolate Mini-bundt Cakes (depending on what I find today at the market)

Rainforest Cake 

SAVORY FOODS:

Tuno - both sandwiches and 8 oz. containers

Millet Lentil Loaf - both sandwiches and slices

Caponata - 8 oz containers

Vegan Deviled Eggs - steamed red potatoes stuffed with a "spiked" hummus (red onion, Dijon, parley)

Black Bean, Mushroom & Kalamata Olive Tapenade rolled in Socca (chickpea flour crepes)

You can place an order to be picked up at the market.  Please give as much notice as possible.

Thank you, and hope to see you there!

Tuesday, July 8, 2014

"Monsoon" Mediterranean Greenheart Dinner Saturday July 19th

 Yes, monsoon season has arrived, and will provide the perfect backdrop for our Mediterranean dinner on Saturday, July 19th at La Mariposa Resort on the east side of Tucson.  We are fortunate to be able to have the beautiful Starlight Room as a setting - it's air-conditioned, of course, and has lovely vistas - so let it monsoon outside - we'll love it!

Time is now short, and we have a few remaining seats (some of our "regulars" are away on trips).  Please contact us as soon as possible; no later than Saturday, July 12th, if you'd like to attend.  

We are so proud of this menu!  This is the dinner we served in Sierra Vista in April.  (Scroll down for the photos from that evening.)  Some of those guests are driving to Tucson so that they can have the dinner again!

Yes, the dinner is all vegan plant-based, and made w/o oil or salt. Gluten-free diners may attend as only the optional "lavash" bread is made with wheat.  Ted and I will be using many of his fresh garden herbs, as always.


Fresh Gazpacho Soup
w/ side plate of Baba Ghanoush ( eggplant dip), hummus w/red bell pepper
and served with lavash flat bread and Gluten-free rice crackers
Vegan Vegetable Paella
w/Sofrito & Aiolli
Ted's special Toasted Millet side dish
Stuffed Grape leaves
Jicama and mint garnish 

Dessert:  Tiramisu (raw)
Beverages: 2 kinds of Iced tea ---- Bar service also available at La Mariposa

The cost is $35 per person, R.S.V.P. by 7/12/14 please.
For more information please e-mail or call me, thanks!
Alaine@GreenHeartBakery.com          (520) 954-2409

Wednesday, June 4, 2014

Green Heart Dining Club Dinner, Sierra Vista, April 12th

We had the most beautiful dinner to date at our friends' lovely home in Sierra Vista (Lorilyn and Jon's) on Saturday, April 12th.  Lorilyn has great taste and loves to entertain, and she could not have been any more gracious, generous, or set the tables any more beautifully than she did.

Lorilyn's table settings which made the perfect setting for our special dinner
Our 35 dinner guests enjoyed a watermelon gazpacho for a first course that was cool and refreshing. The second course was a plate of Baba Ghanoush (eggplant dip) and Hummus made with Roasted Red Peppers, giving it a pretty color.  There was quite an assortment of fresh veggies on the plate:  radish "flowers", red onions, tomatoes, carrots, lettuce, slivers of red bell peppers, and we had Kalamata olives on the tables for those who eat them to help themselves.  Whole wheat lavash bread was served on the side except to our gluten-free guests; they had crackers.


Unveiling the vegan paella
The Paella was our main dish, with gluten-free oil-free vegan sausage, fennel, eggplant, cauliflower, peas, mushrooms, yellow squash, tomatoes and saffron.  I made a Sofrito sauce of plum tomatoes and Spanish onions and smoked paprika - but without the usual oil.  For the aiolli sauce as the garnish on top, I made a vegan mayonnaise base and added fresh lemon, garlic and saffron for color and more flavor.  That recipe is below:

Recipe for Aiolli

2 - 3 cloves garlic
1 12.3 oz. box extra-firm MoriNu tofu

2 teaspoons white vinegar
1 Tablespoon agave
2 - 3 tablespoons Dijon mustard
juice of 1 - 2 fresh lemons
1/2 teaspoon saffron

Peel the garlic cloves and put in food processor. Process, stop, scrape down sides and process again, until the garlic is finely minced.  (Alternatively, you can use a garlic press to crush the garlic.)  This will not be cooked, and so you will be biting into raw garlic - that's why you want it finely minced or crushed.

Cut the box of tofu open with scissors and add, processing until smooth.  Add all remaining ingredients and blend.  Taste and adjust - you may want more lemon juice (or more garlic, which would have to be crushed before adding it at this point). You could also be creative:  add pepper, or even Himalayan salt or salt substitute, if you wish (I did not use any for our dinner).

Refrigerate at least one hour before eating.  The flavors will intensify.  The saffron threads will gradually "dissipate" in the sauce, turning it yellow.  Stir the sauce well after it has chilled to even out the color.

This keeps, covered, in the refrigerator for one week.  Any water that separates can be drained, or stirred back in to the sauce.



Our two young helpers with the last-minute fresh veggies
On the side of the paella was a Roasted Millet dish that Ted made that had great flavor thanks to the roasting, and great texture, thanks to the rice cooker.  Grape leaves stuffed with brown Basmati rice and yellow raisins, flavored with fresh lemon and lime were on the plate, as was a fresh jicama and fresh mint (from our garden) garnish - also made by Ted. Yes, some guests were "stuffed" at this point, and we had "to go" containers, too.

Lorilyn and I - longtime friends since our youth in Hollywood.  You could not ask for, or imagine, a better friend than Lorilyn!  She really knocked herself out for our dinner to help make it the big success that it was.


Some of our guests, enjoying themselves
After a short break, dessert was served: Key Lime Uncheesecake.  Someone let us know whose birthday it was, and we all sang to her - Lorilyn had candles!



The Key Lime Uncheesecakes - the very same that Huell Howser of "California's Gold" featured years ago on his show, at the Hollywood Farmers Market.  In other words - a classic.

At the end, we all agreed to do it again!  We'll need to be indoors during this hot summer, but by the end of September, we shall have an outdoor feast at Lorilyn and Jon's!  Be sure to email us if you'd like an invitation.

Also - we plan to offer this same dinner menu in Tucson, at La Mariposa, in July.  Let us know if you'd like an invitation!

The new phone number is now 520-954-2409.









Thursday, March 20, 2014

Upcoming April Events

Greenheart Dining Club continues with our event schedule for 2014.

Upcoming: we are announcing our Mediterranean Dinner on 2 dates, in 2 locations:  Thursday, April 10th at beautiful La Mariposa on Houghton --- on the east side of Tucson, and also at a private home on Saturday, April 12th in Sierra Vista.  Yes, the dinner is all vegan plant-based, and made w/o oil or salt. Gluten-free diners may attend as only the optional "lavash" bread is made with wheat.  This will be a very special menu:

Fresh Gazpacho Soup
w/ side plate of Baba Ghanoush ( eggplant dip), hummus w/red bell pepper
and served with lavash flat bread and Gluten-free rice crackers
Vegan Vegetable Paella
Millet side dish
Stuffed Grape leaves
Jicama and mint garnish 

Dessert: Alaine's famous Key Lime Uncheesecake
Beverages: 2 kinds of Iced tea ---- Bar service also available at La Mariposa

The cost is $35 per person, R.S.V.P. by 3/25/14 please.

For more information please e-mail or call me, thanks! 
Sierra Vista location for 4/12


 
La Mariposa, Tucson  4/10
Alaine
Tucson, Arizona
323-236-8788