Welcome to the website!  So many people find us now on Facebook (Green Heart Bakery) or 
Instagram @alaine shrewsbury.
Yes, we do weekly vegan meal prep.  Our food is almost all whole-foods, plant-based 
(no oil or salt).  We season our dishes with the organic herbs we grow (instead of reaching
for oil and salt).  We do not make hot spicy food, lol.  You are welcome to add your own 
sriracha, as you are to add salt :)  (we don't judge ;-)  Our meals are intended to give you 
good slow-burning energy - as Alicia Silverstone calls it, "Super-Hero".
You do not have to purchase/commit to the entire menu; you pick and choose what and
 how much you'd like.  It's best to email your order to us if you'd like something reserved 
for you.  That's what the weekly "regulars" do, and they buy almost everything - I'm not 
kidding.  The menu is emailed out typically on Wednesday nights.  Send us your email
address if you'd like to be included.  (You can always request to be removed from the list; 
there's no pressure.)

Thank you so much for your interest.  Here is the menu that was mailed:

Dear Green Hearters,

By request, this weekend Ted will make his Corn Chowder (onions, 
peas, carrots, celery, potatoes in addition to roasted corn & sweet
corn - all organic ingredients).  This is oil-free & GF.

Frozen, the choices are Southwest Black Bean or Zesty Vegetable.

The entree is Shepherd's Pie w/garnet yam top "crust":  peas, carrots,
corn, green beans, portabello mushrooms, chunks of millet lentil loaf 
in a sauce seasoned with onions, sage & thyme.  This is oil-free, GF, 
soy-free.  All organic ingredients.

The second entree is a dish that I make for Ted and I, and he has sug-
gested I offer it to you:  Pasta Alfredo w/Broccoli and Sun-dried 
Tomatoes.  I have both Banza GF penne pasta made of garbanzo flour, 
and spinach fettucine (wheat).  PLEASE SPECIFY (or you will receive 
the spinach fettucini :)  This sauce is a silken tofu base (as an alternative
to margarine and cashews) mixed with almond milk.  Seasoned with
garlic, nutritional yeast, smoked paprika, dijon mustard, tamari, lemon 
juice.  No onion.  We will add our fresh mustard & chard from our garden.

Millet Lentil Loaf Sandwich on Dave's Killer Bread, w/cashew cheez spread
(ours).  Sprouted, organic. 
Chickpea Mock "Tuna" on Dave's Bread or 8 oz container.  Especially tasty
with all the fresh greens and herbs we currently have in the garden.  This is 
made with our tofu-based mayo for very low fat content.
Tempeh ChickUn Salad on Dave's Bread or 8 oz container.  This is made 
with Vegenaise, celery, cucumber, apple, red onion, roasted sunflower seeds,
red bell pepper, and seasonings.
Roasted Veggie Pesto Panini on Dave's Bread.  Eggplant, zucchini, yellow
squash, red bells roasted w/o oil & marinated in our oil-free pesto (made 
with sunflower seeds instead of nuts). No onions.  Soy-free.

The truffle will be Peanut Butter Balls.
The layer cake will be Applespice w/Maple Frosting.
Hand pies:  Peach, Triple Berry (in sprouted spelt crust)
Pecan Tarts (GF oat crust)

Apricot Almond Biscuits (to give us a change from scones)
Baked Chocolate Glazed Chocolate Donuts
Cranberry Bliss Bars
Banana Chocolate Chip Muffins
Banana Walnut Loaves
Pumpkin Pecan Loaves
Gingerbread Loaves (soy-free & nut-free, just FYI)
Apricot Date Bars
Oatmeal Chocolate Chip Cookies (sweetened only w/dates)
Chocolate Chip Pecan Cookies
Molasses Ginger Cookies
Chewy Oatmeal Craisin Cookies
Organic Chocolate Brownies

We're planning on an alternative to the Pear Cranberry Cake this week;
still TBD (surprise!)

See you Sunday!

Thank you,

Alaine
520-954-2409
tucsongreenheart@gmail.com