Alaine's Vegan { Green Heart Bakery }: Our First Greenheart Dining Club Dinner


Tables are set on the veranda, and guests are due in minutes...

We really had a great time last Saturday night! We had beautiful weather, and it was a full moon. Our horses enjoyed seeing so many folks as they always think they are the center of attention.

The theme of this dinner was a "Celebration of the Harvest".... and so here is a brief description of the menu items:

--- Green " shot" cocktail, made with celery juice and our own fresh homegrown alfalfa!

--- appetizer: delicious Watermelon Gazpacho soup, served chilled. Made fresh, with our fresh garden oregano and cilantro!

--- Southwest-Style Grilled Corn and Black Bean Salad What gave this dish so much zip were our fresh mustard greens, peppergrass, watercress, fennel, and sorrel---- all grown in our own garden!! Also: the fresh corn and all pasilla chilis were fire-roasted on our grill.

--- Main dish was comprised of Roasted Poblano Casserole, made with homemade corn tortillas; Alaine made all of the corn tortillas by hand, using our mesquite tortilla press. Alaine's special " Grains" dish (wheat berries, rye berries, oat groats, millet, and brown basmati rice); along with a Green Vegetable (cooked ) side. Zuchinni and green beans were also fresh. Once again, our own garden-grown rosemary, oregano, thyme, and spinach were included!

--- Dessert: Chocolate Raspberry Bundt Cake, with a chocolate glaze. Alaine's specialty.... Gluten-free, made with rice flour, and topped by a dairy-free/ sugar-free chocolate glaze over raspberry filling.

--- Hibiscus Flower Herbal Ice Tea with fresh limes, or plain Ice Water

--- Hot Herbal Tea

Every food item was vegan, gluten-free, with no oils or added fats, unsweetened, and no added salt. No bread was served.

We used the freshest ingredients, organic produce, or garden grown vegetables. No packaged pre-cooked items or mixes were used.

Pink Himalayan salt, kelp powder, tamari, and black pepper were offered on all tables.