Menu for 6/26

 

Dear Green Heart Friends,

Here is our next-to-last menu before we take a hiatus on this weekly menu and the Rillito Farmers Market.  Our last Sunday is July 3rd.

This Sunday we will have the Kale Potato Enchilada Casserole that you see here:

We've made this for YEARS, and the last time we made it, Ted and I split one serving for dinner.  I had forgotten how tasty it is, and satisfying.

Next, I want to show you the Pasta Salad; I know I didn't mention every single vegetable in it in the menu description, but they will all be there:

James will make us a Creamy Hemp Dressing (w/o oil), so that + the brown rice pasta = high plant protein content; just FYI.  And I love Pasta Salad.

You will see that we'll have soy-free Chocolate Mint Cupcakes with buttercream frosting because I have a cake order for that, and there will be extra batter for cupcakes.  The frosting, as well. Oh, and the Tiramisu that I was making last summer is back.

Do you know we buy a 50 lb bag of blue corn from New Mexico, and mill it into flour?  That is what we use in our Blueberry Blue Corn Muffins:

Now THAT'S a well-seasoned pan, isn't it?  Decades of baking....

In other news, I have grandiose plans of what can be accomplished during the hiatus:  storage unit in California emptied, tax returns done and filed, get an AZ drivers license, update my website and get the email list on MailChimp, complete the unpacking and set up of my office, hang the artwork on the walls, create an online baking course, take some trail rides (at higher elevation where it's cooler)...you get the idea.  I will continue to make special order cakes, and send baked goods to Midtown Vegan Deli.  I'll only be in California for 10 days from 7/8 to 7/18.

Thank you very much!  It is always good to see you, even if I seem "out of it" at the market from lack of sleep or the heat or both

Warmly,

Alaine

Green Heart Bakery

520-954-2409

Green Heart MENU for June 26th @ Rillito Park Farmers

Market

MARKET HOURS: 8 AM – Noon

(Please have your order in by Thursday evening.)

Tomato Coconut Lentil

One of our most popular soups: brown lentils, fire- roasted tomatoes, red bells, cilantro, coconut milk, Indian spices. (GF, SF, no oil or nuts) $7.50

Frozen Soups: Mulligatawny, Borscht, Southwest Black Bean $7.

KALE & POTATO ENCHILADA CASSEROLE in GREEN CHILI SAUCE

(NOT hot spicy)

Potatoes, kale, pinto beans, onions, spices, corn tortillas, green chili sauce, “cheez” sauce: rice milk, nutritional yeast, oat flour, spices. (SF, GF, no added oil, no nuts). $12.

Pasta Salad

Broccoli, carrots, red onion on brown rice penne in a creamy hemp dressing seasoned with fresh basil (GF, SF, no added oil, no nuts) $11

Nicoise Salad

Our chickpea mock “tuna” on organic greens, with steamed red potatoes, green beans, cherry tomatoes, Kalamata olives. Our Ranch dressing on the side (because that’s more fun than vinaigrette ;-) (GF, SF, no nuts) $9.00

Sandwiches

Chickpea Mock “Tuna”: 8 oz container, or on Dave’s Killer Bread. This is very low fat, as we make the “mayo” (tofu, lemon juice, apple cider vinegar, Dijon, agave), and high in fiber and plant protein. $8. (filling is GF, oil-free)

Millet Lentil Loaf: Our sprouted organic millet & lentil loaf, on Dave’s Bread, with our cashew cheez spread & ketchup. $9 (filling is GF, oil-free, SF)

You may also order a small loaf, no bread $12.

Seitan Reuben: house-made seitan corned “beef”, sauerkraut, house-made cashew cheez spread, with our Russian dressing, on organic sprouted rye. $10.

Healthy Desserts

Tiramisu by the slice (GF, SF, oil-free) 7.00 The mascarpone is made of whipped coconut cream blended with soaked cashews and maple syrup.

Chocolate Mint Cupcake w/soy-free vegan BUTTERCREAM frosting – has sugar (SF, GF, no nuts) $4.50

Lemon Bars w/oat flour crust, sweetened with xylitol (GF, oil-free) $5

Mixed Berry Tarts (GF, no nuts) 7.00
( Please specify if you’d like soy-free filling)

Chocolate Cherry Parfaits: bits of chocolate cake trim layered with organic cherries & our chocolate frosting. (GF, nut-free, no added fat) $5

Almond Overjoy Truffles (raw & rolled in coconut) $2.50 each, or 3/$6

Triple Berry Hand Pies in organic sprouted spelt crust (SF, no nuts) $7.

Breakfast

Pineapple Streusel Coffee Cake: the streusel is made of dates, pecans, coconut, cinnamon, nutmeg. (GF, SF, no added oil) $5/slice

Blueberry Blue Corn Muffins (GF, SF, no added oil) $4.50. We buy our blue corn from NM, and mill it.

Chocolate Glazed Donuts, baked, topped with sprinkles (GF, SF, no added oil, no nuts)$4.

Carrot Cake Loaf (GF, no added oil): essentially, the Carrot Cake in another shape & w/o frosting $7.

Banana Walnut 10 oz Loaf ( GF, SF, no added oil) $7.

Cookies & Bars

Wendy’s Wonder Bars: made of ripe banana, rolled oats, craisins & almonds – that’s it! No added sweetener, and very nourishing and filling. Courtesy of Ted’s sister, Wendy ☺ (GF, SF, no added fat) $4

*Samoa Cookies* dipped in chocolate; healthy version of the Girl Scout cookies 3 small cookies in container (SF, GF, no nuts) $4.

Oatmeal Applesauce w/Chocolate Chip (SF, GF, no added fat, no nuts) 4.50

Chocolate Chip Pecan (SF, GF) 4.50 Molasses Ginger (GF, no nuts) 4.50

Apricot Date Breakfast Bars (GF, SF, oil-free, date- sweetened, no nuts) 5.00

Organic Chocolate Brownies (GF, oil-free) 4.50

Magic Bars (grain-free, GF, SF, oil-free) 5.00

Lemon (No) Sugar Cookies: almond flour, coconut oil, monkfruit, fresh lemon (GF, SF) 3 in a pack $4

Thank you in advance for your order. Please note that we MAY only make enough of the savory to fill orders.

Just let me know if you’d like to be removed from this email list.

Feel free to phone me w/questions and/or special requests.

And feel free to forward this menu to anyone you know who’d be interested in WFPB foods.

See you Sunday!

Alaine
Green Heart Bakery 520-954-2409