Dear Green Heart Friends,

Our weather has warmed up dramatically in the past few days, and we got to trailer up to Gordon Hirabayashi with our horses and another friend for a ride to the outlook.

Only a week before, the high predicted was 35 degrees up there; it was at least 85 degrees Tuesday.

This week we'll try a new recipe (and I'm sure change it ;-) for Vegan Egg Salad - soy-free. Not that we're anti-tofu! It's that I think it sounds good, and I'm curious to see how well everyone likes it, as it's made from a base of potatoes (Yukon Golds, in this case).

Like the Chickpea Tuna, you can order it in an 8 oz container, or on Dave's Killer Bread.

We'll have the Thai-Inspired Tempeh Salad that we had last year, as well as another Forks over Knives recipe, for Lemony Asparagus Fettuccine (organic spinach fettuccine). There doesn't seem to be much sauce so we'll add our Alfredo sauce, pumping up the lemon in it.

Sorry this is late going out on a Wednesday night; it has been rather frustrating and challenging to get all the ingredients for our menus lately, driving to 5 or 6 stores, and often doubling back for something coming in "tomorrow". Naturally, all the fresh berries we wanted for Easter LAST week (that weren't in Costco) were there tonight! Unfortunately, the 100% buckwheat soba noodles by Eden are no longer carried at Natural Grocers on Broadway, so I had to zoom to the River Rd store. That put me in Safeway after 8 pm which is when Customer Service closes -- and I needed quarters for the farmers market since I missed the bank as I zoomed to the P.O. with a frozen mail order just before 5. I fondly recall the "good old days" when Leila drove around town, picking up whatever was missing.

Thank you in advance for your order :-). If you are new, and would like to order, email back to me what you would like. Your order will be waiting for you on Sunday at the Green Heart booth in Pavilion 1. You will pay for it when you pick up, not ahead of time.

And parking was MUCH easier this past Sunday - whew!

See you Sunday,

Alaine

Green Heart Bakery

520-954-2409

Green Heart MENU for APRIL 16^TH @ Rillito Park Farmers market

8:00 am – NOON

Please have your order in no later than THURSDAY NIGHT.

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) $7.50

Frozen Soup: Corn Chowder (only 2 remaining) $7.

Thai–Inspired Tempeh Salad

A rainbow of colors: shredded red cabbage, red bells, orange carrots “spiralized”, green spinach, green onions, with buckwheat soba noodles, and crispy tempeh bites, with a peanut-lime-tamari sauce/dressing. (organic ingredients! GF, SF, no added oil) $12.

Lemony Asparagus Fettucine

Another Forks over Knives recipe, it looks a bit plain sans sauce, so we will add our Alfredo (white sauce), kicking up the fresh lemon juice, with lots of organic asparagus on organic WW fettucine. (SF, no added oil) $12

Sandwiches

*New* Vegan “Egg” Salad: in a base of potatoes (no soy), with seasonings including bread & butter pickles, dill, celery, mustard, black salt - available in an 8 oz container (like the Mock Tuna), or on Dave’s Killer bread. $9. (SF, no added fat, GF if no Dave’s Bread)

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. (filling is GF, oil-free)

BBQ Jackfruit on a “Bun”: Jackfruit dry-sauteed and marinated in our house-made BBQ sauce, with our cashew cheez spread on an Ezekiel English muffin, masquerading as a healthy bun. $10.00 (GF, SF, no added oil)

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

Healthy Desserts

Toasted Almond Tort w/Organic Strawberries (GF, no added fat or cane sugar; frosting is soy-based) $7.50/slice

Organic sprouted spelt crust Peach Hand Pie (SF, nut-free) 7.50 each

Chocolate Cherry Truffles (raw) $2.50 each; 3/$6

Organic Fresh Berry Tart (GF, no nuts) 7.50

Please specify if you’d like soy-free.

Alaine’s Rainforest Cake (SF, GF, no oil) 1 lb. $22., slice $4.50

Breakfast

Banana Chocolate Chip Muffins (GF, no added oil) $4.50

Chocolate Glazed Donuts, baked, topped with sprinkles (GF, SF, no added oil, no nuts) 4.50

Lemon Raspberry Blueberry Loaf 10 oz (GF, no added oil, no nuts) $7.50

Banana Walnut 10 oz Loaves, (SF, GF, no added oil) 7.50

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 J (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) $4.50

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

Meyer Lemon Bars (GF, no added fat, diabetic-friendly, sweetened w/organic birch xylitol, no nuts) $5.

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!