Alaine's Vegan { Green Heart Bakery }

 

Dear Friends,

Some of you have told me you'd like to pick up your order on Sunday at Rillito; I know others of you would prefer to have your Christmas order delivered on December 23rd or 24th.  Connie will be helping me with deliveries so they should go more smoothly and quickly than they did at Thanksgiving.  You also have the option of picking up your order where we live (off Cloud, in Sabino Canyon).  Just let me know your preference :)

Here's an old Christmas photo of Baghdad and I, a year after I got him.  He was such a ham and stuck his tongue out at the camera.  Look at his eyes; he thinks he is funny (and he is).  He was only 11 in this picture; now he is 22.  He looks so good in his purple halter and lead rope that I'll think I'll get him a new set for Christmas, lol.

You will see many of the dishes we made for Thanksgiving on the Christmas menu; that's because they were requested so enthusiastically ;-).  We have decided to focus on those rather than complicate it with a completely different dish as we did last year (vegan paella).  Not this time!  I hope you will be glad to see dishes that you requested.

"Partridge in a Pear Tree Pie"

This was a pie I began making as a teenager.  The filling is fresh cranberries cooked with pineapple, and slices of pear are set in the pie.  Note the top crust (spelt) is cut to look like a tree trunk, limbs, and partridges.  I took this picture on my parents' kitchen counter a few years ago.

This will be our last menu of the year!  (We need a rest, and we have trail riding to do :). Our next menu will probably be for January 10th.

I KNOW this menu is late getting to you (I had a dental emergency and had appointments the past 2 days :(.  However, please try to get your Sunday order to us by Thursday night.  We always try to accomodate ALL orders, no matter when they come in.

Thank you for your patronage.  You are very much appreciated, and the reason we are here.

Happy holidays,

Alaine (& Ted & Cathy & Connie)

 

 

Menu for Sunday 12/20

 

Pumpkin Lentil Soup:  fresh pumpkin cooked with lentils, onions, carrots, celery and herbs.  (GF, soy-free, no added fat) $7.

 

Sandwiches:

 

Chickpea Mock Tuna, in 8 oz container OR on Dave’s Killer Bread $8

BBQ Jackfruit on a “Bun”:  shredded jackfruit, browned, in our oil-free BBQ sauce, with our cashew cheez spread on an Ezekiel English muffin, lightly toasted, as a healthy bun. $8.50

Millet Lentil Loaf Sandwich:  our millet lentil loaf sliced, on Dave’s Bread, with cashew cheez spread and ketchup $8.

Seitan Reuben on organic sprouted rye bread, with our Russian dressing and Daiya Swiss and sauerkraut.

 

Chocolate Pecan Truffles rolled in coconut:  we will package the truffles in clamshells, $7 for 5

Banana Walnut Loaves, Pumpkin Pecan Loaves, Cranberry Walnut Loaves, Gingerbread Loaves – all 10 oz.  $6.50/each

Organic Granny Smith Hand Pies in spelt crust; also organic Peach $6.50

Apricot Date Bars, Magic Bars, Organic Chocolate Brownies, Samoa Cookies

Organic Fresh Berry Tarts

Apricot Almond Teff Biscuits

 

 

 

 

CHRISTMAS 2020 MENU (which you can order for Sunday Rillito pick-up OR we’ll deliver on 12/23 or 12/24)

 

 

Entree is Roasted Butternut Squash stuffed with Sausage & Cornbread Stuffing.  This year it will be butternut squash (no acorn) as Ted holds this squash in highest regard for flavor. The cornbread recipe is the one I use to make the corn muffins I have had at the market:  GF, whole-grain, no added fat, no soy. The GF sausage is the one I make for the pizza – made of pinto beans & 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.  You may also order additional containers of stuffing.  This is SOS-free and soy-free.

 

1 full squash w/stuffing $24.. (2 servings). ½ squash w/stuffing $12.

Additional 16 oz container of stuffing $8  (our soup-size container)

 

White Wine Onion Mushroom Gravy, made w/o fat. (Rice milk base) GF  16 oz containers. Flavored with sage and thyme.  Made w/house-made broth. (Can be ordered w/o mushrooms).  16 oz $8 (our soup-size container)

 

Garlic Mashed Potatoes:  the garlic is all steamed and so very mild - I will mix rice milk and nutritional yeast with the Yukon Gold organic potatoes -- NO Earth Balance. (You may add your own if you wish :) These will go in our soup containers – 16 oz of garlic mashed $9.

 

Mushroom Ragout:  this is our mushroom ragout that we often have over garlic mashed potatoes.  A 16 oz soup container to do with as you please. $10. (easily 2 servings)

 

Fresh Cranberry Sauce w/crushed pineapple, fresh orange and apple. Gently sweetened w/agave. 16 oz containers (our soup-size containers) $8.

 

Alternate entrees:

 

“Dinner Plate” consisting of a slice of Millet Lentil Loaf, a scoop of garlic mashed, gravy on the side, green beans sautéed with sliced almonds, and cranberry sauce.  (for 1 person). $12.

 

Millet Lentil Loaf: You may order a 9" x 5" x 4" loaf, or a 10 oz mini-loaf. Usually 2 slices per serving on the big loaf.  Delicious with Onion Mushroom Gravy and Garlic Mashed Potatoes. The entire large loaf is about 8 servings.  SOS-free. Soy-free. Full-size loaf $30.  Small loaf $12

 

Seitan Corned Beef (the whole loaf) This is what I make for the Reuben sandwiches.  I slice it and eat it by itself, and I think it is delicious.  It is delicious w/o gravy, but you could certainly put the gravy on it, and have it with the Garlic Mashed Potatoes, Brussels Sprouts, etc.  The loaf serves 8.  It also keeps well in the refrigerator for more than a week, and yes, you can freeze it.  $38 for the loaf.

 

You may also order containers of our Cashew Cheez Spread, which is great on crackers, sandwiches, etc.  4 oz or 8 oz containers. 4 oz $5./  8 oz $8

 

 

In 2019 PETA  awarded Green Heart's Tofu Pumpkin Pie as one of the Top 10 Vegan Pumpkin Pies.  But we all know that ALL the pies are yummy ;-)

 

Silken Tofu Pumpkin Pie w/organic spelt crust. 9-inch deep-dish $30. If you need GF, I can make an oat flour crust – which is not a shaped pastry crust.

We are using our fresh baked pumpkins that we’ve been using all month. There is no fat in the pumpkin filling; there is a small amount of coconut oil in the spelt crust (most fat is replaced out with rice milk and the agave sweetener).  The oat crust has no fat (like the crust in the pumpkin bars). Also Pumpkin Mini-pies (as I have each week at the farmers market) in spelt crust OR order with oat crust:  $6

 

Organic Apple Pie in organic spelt crust, lattice top.  9-inch deep-dish $30.  We’re using organic Granny Smith apples.

 

Pear Cranberry Upside Down Cake is delicious and beautiful.  Made w/o any added fat, not too sweet.  10-inch    $30.

 

Partridge in a Pear Tree Pie (photo in email cover letter) organic spelt crust $35

 

Pecan Pie:  organic spelt crust. 9-inch deep-dish  $35.

 

GF Pecan Tarts:  These can be individual size (5”) as I have at the market $6.50

Also, 9-inch or 11-inch. Prices TBD

 

Pumpkin Pecan Uncheescake: our tofu pumpkin uncheesecake decorated w/pecans around the top edge.  6-inch $30 (serves 6). 10-inch $40 (serves 10)

 

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 $33 (serves 6)   10-inch $45 (serves 10)

 

 

 

END