Sunday, November 17, 2019

Thanksgiving 2019

I'm sorry I haven't posted here in awhile - generally, I am posting on Facebook weekly at Green Heart Bakery (Tucson), and on Instagram as #alaineshrewsbury.  Also, the "Rillito Park regulars" are on the weekly email menu now, and so receive it in their Inboxes, and place their orders for the savory dishes and soups ahead of time.  (Please send me your email if you'd like to be included.)

It has been an extremely busy year since September 2018 to the present, for which I am grateful.  Most recently, PETA named Green Heart's Tofu Pumpkin Pie as one of Top Ten Vegan Pies in the US, and that results in orders from new customers, whom we welcome :)

At this time, Green Heart is still in Pavilion 1 on Sundays at Rillito Park Farmers Market, 4502 N. 1st Ave (SE corner of 1st and River Road, at the historic Rillito Race Track.  Winter hours are in effect 9 am - 1 pm.

Yes, I am still making wedding cakes.
Yes, I am still making special orders.
Yes, we make savory dishes that are whole food plant-based, SOS-free (salt, oil, sugar-free).
Yes, it's a good idea it's a good idea to get on the email list (you can always jump off) so you can pre-order and avoid disappointment.  I have copied the current menu here:

Hello to the "Rillito Regulars" & to those we met at Harlow Gardens :)

We return to Rillito Park Farmers Market on Sunday 11/24, in time for Thanksgiving. (Thank you for being patient.  Ted and I are in California, working on my mother's house, and prepping for her celebration of life this Saturday.)

Just like last year, we will also prepare food on Monday 11/25 which I will deliver on Tuesday 11/26 -- IF you are in "central".  I will end up at Charro Vida on Oracle (w/a small wedding cake), so that's as far west and north as I'll be going.  You can always plan to meet with me somewhere on my drive - as long as you're not mad if I get off schedule, lol.

The soup is Pumpkin Lentil (onion, carrots, celery, zucchini, greens, seasoned with our herbs, and lots of pumpkin and red lentils - it's thick and hearty)  SOS-free

Entree is Roasted Acorn Squash stuffed with Sausage & Cornbread Stuffing.  This is the cornbread recipe I use to make the corn muffins I have had at the market:  GF, whole-grain, no added fat.  The GF sausage is the one I make for the pizza - no added fat.  This is delicious topped with the onion mushroom gravy.  One squash is cut in half, and with the stuffing, yields 2 servings.  I will put some of the stuffing on the side in a container.  You may also order additional containers of stuffing.  This is SOS-free and soy-free.

White Wine Onion Mushroom Gravy, made w/o fat. (Rice milk base) GF  16 oz containers. Flavored with sage and thyme.  (Can be ordered w/o mushrooms)

Garlic Mashed Potatoes:  the garlic is all steamed and so very mild - I will mix rice milk with the potatoes -- NO Earth Balance. (You may add your own if you wish :)

Fresh Cranberry Sauce w/crushed pineapple, fresh orange and apple. 16 oz containers (same size as the soups)

Millet Lentil Loaf:  everyone says it tastes "like Thanksgiving", so here we are. You may order a 9" x 5" x 4" loaf, or slices.  Usually 2 slices per serving.Delicious with Onion Mushroom Gravy and Garlic Mashed Potatoes. The entire loaf is about 8 servings.  SOS-free. Soy-free.

Roasted Brussels Sprouts & Cinnamon Butternut Squash w/Pecans & Cranberries.  The name says it all.  SOS-free.  This side dish is beautifully colorful, and is "everywhere" on the internet this year (albeit they're using some unhealthy ingredients).

You may also order containers of our Cashew Cheez Spread, which is great on crackers, sandwiches, etc.  4 oz or 8 oz containers

Chickpea Mock "Tuna:  8 oz container or on Dave's Killer Bread

Tempeh ChickUn Salad:  8 oz container or on Dave's Killer Bread

Millet Lentil Loaf Sandwich: on Dave's Bread w/cashew cheez spread & ketchup

Toasted Hazelnut Cacao Truffles

PETA just awarded Green Heart's Tofu Pumpkin Pie as one of the Top 10 Vegan Pumpkin Pies (and KOLD 13 would like to do a story - lol) so we may be making a lot of these:
Silken Tofu Pumpkin Pie w/organic spelt crust. 9-inch $27. If you need GF, I can make an oat flour crust, like what I've been making for the Mini-Pumpkin Pies for the past month.

Organic Apple Pie in organic spelt crust, lattice top.  9-inch $30.  We're bringing some organic Granny Smith apples from my dad's tree.
Pear Cranberry Upside Down Cake is delicious and beautiful.  Made w/o any added fat, not too sweet.  10-inch    $30.
Pecan Pie:  organic spelt crust. 9-inch  $35. 
GF Pecan Tarts:  These can be individual size, as I have at the market.  Also, 9-inch or 11-inch.
 Chocolate Pumpkin Uncheesecake.  GF, no added fat.  Silken tofu base for the chocolate mousse, which is spread on top of the (silken tofu based) pumpkin uncheesecake.  6-inch $30.  10-inch $45

Muffins, Pumpkin Pecan Loaves, Cranberry Orange Walnut Loaves, Pumpkin Pecan Scones w/Maple Glaze, Brownies, Hand Pies, Cookies, Cranberry Bliss Bars. I don't know the layer cake by the slice yet.  You can order cakes for Thanksgiving, too, and as the orders come in, that will help determine what we'll have at Rillito.
Please let me know ASAP what you would like, and if you need to pick up by Sunday at Rillito. (otherwise, it's Tuesday "on the road", or I'll deliver to you if you're in "central".

Thank you so much, as always.  We are looking forward to this fun change in menu, and this holiday.

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