Dear Green Heart Friends,

Thank you for coming out in the wet soggy last Sunday (if, in fact, you did ;-). Yes, it was super-wet, but no rain in the forecast for this Sunday morning! I was frazzled for more than one reason, but one was: #deathfreefoodie (actual name Hannah Hernandez) was to come to Rillito to spotlight vegan options/vendors. Nick, the manager, had set it up in November. Leila and I worked (too) hard prepping lots of stuff for her to "tout" on social media (she has 10K vegan followers here). Once I got to Rillito, I was informed they had called her and told her NOT to come in the rain; come this Sunday instead when the weather would be more pleasant. Arghhhhhhh!!! Oh well. Kathy Kirchner (My Rawsome Foods) said "that gives us another week to practice". "PRACTICE?!" I bellowed, "I don't need practice!"

This week:

Stuffed Red Bell Peppers (organic)

They're stuffed with Mexican Rice (organic brown basmati, pinto beans, cumin and other seasonings). And they're red, which is festive for December.

Also:

Chickpea-Potato Tagine

(which you can read in the "pirated" photo from FOK

)

Garlic and ginger, yes; onions, no. A Moroccan dish of gold potatoes, chickpeas, fresh tomatoes, seasonings (Ras al Hanout).

If you are new to this email list, just email me back with what you'd like to order, and I will have it ready for you to pick up Sunday at Rillito. You can pay for your order when you pick it up. (The menu is the attachment.)

Thank you in advance for your order, and please try to have your order in Thursday evening.

We are actually a bit ahead with our Rainforest Cake shipping; let me know if we can ship a cake to someone for you. Otherwise, you can pick them up for yourself at the market

See you Sunday!

Alaine

Green Heart Bakery

520-954-2409

Green Heart MENU for Sunday 12/11

@ Rillito Park Farmers market

9:00 AM – 1 pm

Southwest Black Bean Soup

Ted will make his delicious and popular black bean soup that he seasons with his epazote. Also, Mexican tarragon, roasted corn, red bells, some tomatoes. (GF, SF, no oil) $7 .50

Frozen: Only 1 Mushroom Barley Soup. (SF, oil-free, nut-free) $7.

Stuffed Red Bell Peppers

Filled with Mexican rice (pinto beans, onions, celery, cumin, chili powder, some tomato, organic brown rice). One whole pepper (not cut in half) (GF, soy-free, no added fat) $12.

Chickpea Potato Tagine over Herbed Quinoa

This is a Moroccan dish: chickpeas, Yukon Gold potatoes (are those Moroccan??), diced fresh tomatoes, onion, garlic, fresh ginger, lemon, and herbs combine for a hearty dish. – _and over quinoa. (GF, SF, no oil). $12.

Sandwiches

Roasted Veggie Sandwich: zucchini, portabello mushrooms, red bells, red onions – all roasted. On toasted bread with our pesto mayo and hummus. (SF, nut-free) $10.

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. $9.

Seitan Reuben: house made seitan corned “beef”, sauerkraut, our cashew cheez spread, with our Russian dressing, on organic sprouted rye. $11

Healthy Desserts

German Chocolate Cake by the slice: organic oat flour, organic cacao, pecans, coconut (GF, no added oil) $7.50/slice

Raw Truffle: Peanut Butter w/cacao nibs (raw, GF, soy-free, oil-free) $2.50/each or 3/$6

White Chocolate Berry Tart: In an oat-almond flour crust, 2 layers: first, cooked mixed berries, and second, a vegan white chocolate layer of cashews, coconut milk & white chocolate. Garnished with fresh berries. (GF, soy-free) $7.50

Mixed Organic Berry Tarts (GF, no nuts) 7.50

( Please specify if you’d like soy-free filling)

5” Pecan Tarts w/GF oat flour crust $7.50

Tiramisu by the slice (GF, SF, oil-free) 7.50 The mascarpone is made of whipped coconut cream blended with soaked cashews and maple syrup.

Organic sprouted spelt crust Hand Pies: Organic Apple (SF) $7.50

*30^th Holiday Season*

Alaine’s Rainforest Cake– a loaf made of organic: Brazil nuts, dates, apricots, pineapple, raisins, craisins, fresh orange zest, agave and brown rice flour. The dried fruit is unsulfured.

By the slice $4.50; the 1 lb. loaf $25, or 2 lb loaf $45

Breakfast

Carrot Cake Muffin: carrots, pineapple, pecans, raisins in oat flour, agave-sweetened (GF, no added oil) $4.50

Orange Coconut Pineapple Coffee Cake by the slice (soy-free, GF, no added oil) $5.

Scones w/Glaze. (GF, SF) $4.50

Chocolate Glazed (baked) Donuts (GF, oil-free, SF) $4.50

Banana Walnut Bread (SF, GF, no added oil) $7.50

Gingerbread Loaves (soy-free, GF, no added oil) $7.50

Cranberry Orange Walnut Bread 10 oz (GF, no added oil) $7.50

Cookies & Bars

Chocolate Peppermint Cookies, 3 in a baggie, $4. (GF, SF). Made of almond flour. These are YUMMY!

Gingerbread Cookies (men, women & children, cactus, etc) Similar to our Molasses Ginger Cookie recipe, cut into shapes and decorated. (GF) $4.50

Macadamia White Chocolate Chip Craisin Cookies: 3 small cookies in container (GF) $4.50

Samoa Cookies dipped in chocolate; healthy version of the Girl Scout cookies 3 small cookies in container (SF, GF, no nuts) $4.50

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

Chocolate Chip Pecan (SF, GF) 4.50

Molasses Ginger – 2 cookies (GF, no nuts) 4.50

Apricot Date Bars w/Chocolate Chips (GF, SF, oil-free, date-sweetened, no nuts) 5.00

Organic Chocolate Brownies: a big cake brownie (GF, oil-free) 4.50

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

Thank you in advance for your order. Please note that entrees often sell out before Sunday.

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.