Sunday, November 17, 2019

Thanksgiving 2019

I'm sorry I haven't posted here in awhile - generally, I am posting on Facebook weekly at Green Heart Bakery (Tucson), and on Instagram as #alaineshrewsbury.  Also, the "Rillito Park regulars" are on the weekly email menu now, and so receive it in their Inboxes, and place their orders for the savory dishes and soups ahead of time.  (Please send me your email if you'd like to be included.)

It has been an extremely busy year since September 2018 to the present, for which I am grateful.  Most recently, PETA named Green Heart's Tofu Pumpkin Pie as one of Top Ten Vegan Pies in the US, and that results in orders from new customers, whom we welcome :)

At this time, Green Heart is still in Pavilion 1 on Sundays at Rillito Park Farmers Market, 4502 N. 1st Ave (SE corner of 1st and River Road, at the historic Rillito Race Track.  Winter hours are in effect 9 am - 1 pm.

Yes, I am still making wedding cakes.
Yes, I am still making special orders.
Yes, we make savory dishes that are whole food plant-based, SOS-free (salt, oil, sugar-free).
Yes, it's a good idea it's a good idea to get on the email list (you can always jump off) so you can pre-order and avoid disappointment.  I have copied the current menu here:

Hello to the "Rillito Regulars" & to those we met at Harlow Gardens :)

We return to Rillito Park Farmers Market on Sunday 11/24, in time for Thanksgiving. (Thank you for being patient.  Ted and I are in California, working on my mother's house, and prepping for her celebration of life this Saturday.)

Just like last year, we will also prepare food on Monday 11/25 which I will deliver on Tuesday 11/26 -- IF you are in "central".  I will end up at Charro Vida on Oracle (w/a small wedding cake), so that's as far west and north as I'll be going.  You can always plan to meet with me somewhere on my drive - as long as you're not mad if I get off schedule, lol.

The soup is Pumpkin Lentil (onion, carrots, celery, zucchini, greens, seasoned with our herbs, and lots of pumpkin and red lentils - it's thick and hearty)  SOS-free

Entree is Roasted Acorn Squash stuffed with Sausage & Cornbread Stuffing.  This is the cornbread recipe I use to make the corn muffins I have had at the market:  GF, whole-grain, no added fat.  The GF sausage is the one I make for the pizza - 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.  I will put some of the stuffing on the side in a container.  You may also order additional containers of stuffing.  This is SOS-free and soy-free.

White Wine Onion Mushroom Gravy, made w/o fat. (Rice milk base) GF  16 oz containers. Flavored with sage and thyme.  (Can be ordered w/o mushrooms)

Garlic Mashed Potatoes:  the garlic is all steamed and so very mild - I will mix rice milk with the potatoes -- NO Earth Balance. (You may add your own if you wish :)

Fresh Cranberry Sauce w/crushed pineapple, fresh orange and apple. 16 oz containers (same size as the soups)

Millet Lentil Loaf:  everyone says it tastes "like Thanksgiving", so here we are. You may order a 9" x 5" x 4" loaf, or slices.  Usually 2 slices per serving.Delicious with Onion Mushroom Gravy and Garlic Mashed Potatoes. The entire loaf is about 8 servings.  SOS-free. Soy-free.

Roasted Brussels Sprouts & Cinnamon Butternut Squash w/Pecans & Cranberries.  The name says it all.  SOS-free.  This side dish is beautifully colorful, and is "everywhere" on the internet this year (albeit they're using some unhealthy ingredients).

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

Chickpea Mock "Tuna:  8 oz container or on Dave's Killer Bread

Tempeh ChickUn Salad:  8 oz container or on Dave's Killer Bread

Millet Lentil Loaf Sandwich: on Dave's Bread w/cashew cheez spread & ketchup

Toasted Hazelnut Cacao Truffles

PETA just awarded Green Heart's Tofu Pumpkin Pie as one of the Top 10 Vegan Pumpkin Pies (and KOLD 13 would like to do a story - lol) so we may be making a lot of these:
Silken Tofu Pumpkin Pie w/organic spelt crust. 9-inch $27. If you need GF, I can make an oat flour crust, like what I've been making for the Mini-Pumpkin Pies for the past month.

Organic Apple Pie in organic spelt crust, lattice top.  9-inch $30.  We're bringing some organic Granny Smith apples from my dad's tree.
Pear Cranberry Upside Down Cake is delicious and beautiful.  Made w/o any added fat, not too sweet.  10-inch    $30.
Pecan Pie:  organic spelt crust. 9-inch  $35. 
GF Pecan Tarts:  These can be individual size, as I have at the market.  Also, 9-inch or 11-inch.
 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 $30.  10-inch $45

Muffins, Pumpkin Pecan Loaves, Cranberry Orange Walnut Loaves, Pumpkin Pecan Scones w/Maple Glaze, Brownies, Hand Pies, Cookies, Cranberry Bliss Bars. I don't know the layer cake by the slice yet.  You can order cakes for Thanksgiving, too, and as the orders come in, that will help determine what we'll have at Rillito.
Please let me know ASAP what you would like, and if you need to pick up by Sunday at Rillito. (otherwise, it's Tuesday "on the road", or I'll deliver to you if you're in "central".

Thank you so much, as always.  We are looking forward to this fun change in menu, and this holiday.

Friday, November 9, 2018

VegOut 2018 Pear Cranberry Cake Recipe for Demo at 2pm 11/11/18





PEAR CRANBERRY UPSIDE DOWN CAKE
Makes a 10-inch single-layer cake

3 cups fresh or frozen cranberries
1 ripe pear
1/3 cup (approx) liquid sweetener (agave, maple syrup, thawed apple juice concentrate)

2 cups organic oat flour
2 tsp. aluminum-free baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp cloves

1 banana
1 cup unsweetened applesauce
¼ cup liquid sweetener (agave, maple syrup, thawed apple juice concentrate)
1 tsp grated fresh orange zest
½ tsp vanilla

Preheat oven to 350 degrees in a convection oven; 375 in a regular oven.

Combine cranberries and liquid sweetener in medium saucepan.  Bring to boil.  Reduce heat and simmer until cranberries pop, about 10 minutes (or less).  Use the back of a wooden spoon to make sure all berries are popped.

Spray a 10-inch cake pan.  Pour in cranberry mixture and spread evenly.  Let them cool while you prepare batter.

In a medium mixing bowl, sift together dry ingredients:  oat flour, baking powder, baking soda, cinnamon and cloves.  You can grate the fresh orange zest into the dry.

In a food processor, puree the fresh banana, scraping down sides.  Add applesauce, sweetener, vanilla.  Process until fairly smooth.

Add wet to dry, mixing with a spoon.  Be sure to incorporate all flour from bottom of bowl.

Slice fresh pear into quarters and core.  Slice each quarter into 3 slices and arrange in the cranberries in pan, like spokes in a wheel. 

Pour batter into pan and spread evenly over the fruit.  (An off-set spatula works great)

Bake for 22 minutes, or until center tests done with a toothpick.  Let cool on a cake rack (or “rush” it by putting pan in freezer).  It doesn’t have to be completely cool before you flip it over on a serving plate.  Any cranberries that remain on the bottom can be picked up with the spatula, and spread on top of the cake.

Now you have a beautiful cake that is whole-grain, gluten-free, with no refined sugar or added fat.  Keep the cake covered in the refrigerator so it doesn’t dry out (it has no oil), although it can be out at room temperature all day.

Can be served with vanilla Soy Delicious!

Recipe by Alaine Shrewsbury of Green Heart Bakery, Tucson AZ  520-954-2409
www.greenheartbakery.com    or on Facebook:  Green Heart Bakery
Green Heart is typically at St. Phillips Plaza farmers market on Saturdays, and at Rillito Park on Sundays.  Check website or Facebook page for schedule.  We make special orders all the time, too!




Wednesday, September 27, 2017

Welcome to Fall 2017!

Whether you are visiting this website because of Yelp, or Divine Munchies on YouTube, or photos you've seen on Facebook (Green Heart Bakery) or Instagram (#alaineshrewsbury), or the classified ad in Desert Leaf -- welcome!  Tucson is such a diverse and different area than Southern California that I do many different things here -- and that can be confusing for new customers.
View of some baked goods at Sunday Rillito farmers market
No, we do not have a "brick and mortar" location.  Licensed to work out of the banquet kitchen at La Mariposa on Houghton, we sell at the farmers market and make special orders.

Yes, we mail muffins, cookies, brownies, apricot date bars, via USPS Priority Mail.
An order of Chocolate Oat Bran Muffins wrapped for mailing. 
Muffins flavors include:  Carrot Cake, Pumpkin Cranberry or Pecan, Blueberry Oat Bran, Lemon Raspberry, Banana Chocolate Chip, Chocolate Oat Bran, Blueberry Blue Corn, Orange Pineapple w/Coffee Cake Topping.  Please call 520-954-2409 to place an order with me.

Yes, every Sunday, Green Heart is at Rillito Park farmers market (4502 N. 1st Ave  85718) with a wide variety of bakery goods AND savory:  entrees, a hearty soup, several kinds of sandwiches, and sides. (Scroll down; the 2 previous posts list sample menus from Sundays in July). We change to winter hours on Sunday October 8th, which are 9 am to 1 pm.

If you are looking to add more healthy food to your weekly menu, you can sample a selection by coming to the farmers market and trying a few items.  You may know exactly what you'd like me to make for you, or you may not - but this will give us a starting point.  Yes, I make special orders and/or customize dishes for the requirements/preferences of customers. For example, some customers order their own pan of whole-foods plant-based* GF lasagna - and without red bell peppers.  (*This means no oil, no salt in the preparation.)


The bride chose gorgeous flowers for her cake.

Yes, I make birthday cakes, special occasion cakes, and wedding cakes.  My specialty is cakes with "clean" ingredients (hence, no fondant), and adapting to special diets/food allergies.  Call me to discuss your dietary requirements, and I can make you a special cake or dessert.

Yes, I deliver an assortment of savory dishes (and a few desserts) to New Life Health Center, 4841 E. Speedway, on Monday evenings; also, on some Thursday mornings. You can follow Green Heart Bakery on Facebook; I always post a photo when I deliver there, listing some of the offerings.

Yes, a good assortment of Green Heart's cookies, muffins, brownies and apricot date bars can be found at Crossroads Coffee, 8898 E. Tanque Verde Rd, 85749.

Also on Facebook, you will see that I post to remind when Green Heart will be at UA Mall farmers market for Wednesday lunchtime.  It's always a pleasure to see the students, staff and faculty there!

We hope to see you soon :-).  Good health to you!
An organic whole-grain GF vegan fruit-sweetened cake w/tofu-based frosting.



Thursday, July 20, 2017

Menu for July 23rd Rillito Park Farmers Market

The farmers market at Rillito Park (4502 N. 1st Ave) is open from 8 am - noon.  (Some shoppers are showing up at 7:30, although this Sunday is not forecast to be as hot.)

The menu:

Chilled Beet Borscht

Mulligatawny Soup (red lentils, roasted garbanzo beans, yams, with Indian seasonings:  fresh ginger and garlic)

Pizza:  pesto on cauliflower crust, roasted eggplant, zucchini, red bell pepper, housemade GF "sausage" with sundried tomatoes, Kalamata olives and cashew cheez

Millet Lentil Loaf Sandwich on Dave's Killer Bread (you can also order your own loaf or half loaf of the millet lentil loaf, which kind of resembles meatloaf),

Herbed Seitan on multi-grain buns with cashew cheez and housemade BBQ sauce (you can order your own loaf or half loaf of the seitan which kind of resembles beef brisket)

Chickpea "Tuna" aka Tuno:  sandwiches on Dave's Killer Bread, or 8 oz. container (I have customers who order by the pound)

Sweets:

Strawberry Short Cake

Raspberry Blueberry 3" Tarts

Strawberry Rhubarb Hand Pies, Peach Hand Pies

Banana Walnut Bread

Carrot L
ayer Cake

Chocolate Oat Bran
Muffins; Blueberry Oat Bran Muffins

Please message or call 954-2409 if you'd like to reserve anything.
  There may be other additions but these items will definitely be available.

Thank you!
*Leaving for Vermont on Tues Jul 25th, so Green Heart will not be at the market on July 30th.

Thursday, July 13, 2017

Menu for July 16th Rillito farmers market

Market hours are 8 am - noon, although shoppers have begun coming at 7:30 to beat the heat (and the other shoppers ;-).

Pumpkin Lentil Soup

Roasted Veggie Pesto Pizza w/Caulifower Crust (housemade GF "sausage" and cashew cheez)

Roasted Veggie Lasagna w/Puttanesca Sauce (capers and Kalamata olives)

Millet Lentil Loaf Sandwich on Dave's Killer Bread (you can also order your own loaf or half loaf of the millet lentil loaf, which kind of resembles meatloaf)

Herbed Seitan on multi-grain One Buns with cashew cheez and housemade BBQ sauce (you can order your own loaf or half loaf of the seitan which kind of resembles beef brisket)

Chickpea "Tuna" aka Tuno:  sandwiches on Dave's Killer Bread, or 8 oz. container (I have customers who order by the pound)

Sweets:
Raspberry Blueberry 3" Tarts

Strawberry Rhubarb Hand Pies, Peach Hand Pies

Banana Walnut Bread

Chocolate Brownie Layer Cake

Orange Coconut Pineapple Coffee Cake Muffins

Carrot Cake Muffins

Apricot Date Bars

Chocolate Chip Pecan Cookies

Chewy Oatmeal Craisin Cookies

Triple Coconut Snackin' Cake (no frosting)

Chocolate Donuts (baked, no added fat)

I may add other items, but these we can count on for this Sunday.  Please call 954-2409 to order/request/reserve your items to avoid disappointment.

Rillito Park 4502 N. 1st Ave (south of River)  Green Heart is located in Pavilion 1, on the north side of pavilion.





Tuesday, July 4, 2017

Savory Summer in the Desert

After a wonderfully busy season from January to Memorial Day, we are now in the slower summer tempo.  Only one farmers market per week:  every Sunday, Rillito Park farmers market, 8 am - noon, 4502 N. 1st Ave (just south of River Rd) 

*Remember to follow Green Heart Bakery on Facebook (or check it) for the weekly reminder/confirmation post  that we will be at Rillito on the Sunday that you are attending - because we will miss one in July (7/29) and one in August for short trips to Vermont and California.

Yes, we are still making special orders.
Chocolate Mousse Tart w/grain-free crust of almond flour and chocolate


Fresh Fruit Tart w/grain-free crust of almond flour
We'd like to show some of the savory items that we typically have on Sundays:

Chickpea "Tuna" Nori Wrap
 Mock "Tuna" aka Chickpea Tuno Nori Wraps:
chickpeas are blended with nutritional yeast, GF tamari, granulated kelp, onion powder, Dave's spicy pickles, red onion, and 9 fresh greens and herbs from our garden.  A "mayo" of silken tofu, fresh lemon juice, white vinegar, Dijon mustard and agave is added.  Here is "Chickpea of the Sea".  Wrapped in nori sheets, 6.5 oz serving.

The filling is also sold in 8 oz containers.



We also offer the Tuno Sandwich on Dave's Killer Bread.


The hearty soups are made in rotation and include:  Pumpkin Lentil, Mulligatawny, Black Bean with Roasted Corn, Roasted Leek and Potato, Quinoa Chili with Corn and Black Beans, Split Pea with Parsnips.  Sold in 16 oz containers and can be frozen.
Chilled summer soups include Watermelon Gazpacho and Beet Borscht.

Entrees include Roasted Veggie Lasagna (GF) with Pesto, Puttanesca Sauce and Cashew Cheez,
Kale and Potato Enchilada Casserole in Green Chili Sauce,
Baked Samosa Casserole,
Roasted Poblano Chili Casserole, 
various varieties of pizza w/housemade GF sausage, pesto, roasted vegetables.  Crusts include organic whole-wheat, a GF flour blend, or cauliflower.

Other sandwiches include:

Tempeh Unchicken Salad on Dave's Killer Bread or 8 oz container
Millet Lentil Loaf on Dave's Killer Bread
Herbed Seitan on a "Bun" (toasted Ezekiel English muffin) with BBQ sauce and cashew cheez.

Other dishes include:
Szechan Noodles in Peanut Sauce with asparagus, carrots and cucumber.
Red Seitan and Portobello Mushroom Empanadas
Spinach and Mushroom Quiche w/GF crust


We deliver on Monday evenings to New Life Health Center, 4841 E. Speedway.  Above is a shot of a typical delivery:  Lasagna, Chocolate Cake, Lemon Bars, Tuno Nori Wraps.  Store hours are 8 - 8 Monday - Saturday, 10-6 on Sundays.

Monday, November 21, 2016

Holiday Season 2016

The festival season is behind us  (we really enjoyed Harlow Gardens Holiday Marketplace Nov 5/6), and now it's full-steam ahead for Thanksgiving...and then the gift-giving celebrations of  December.
Please note that we supply 2 stores:  New Life on Speedway (1 block east of Swan), and Crossroads Coffee on Tanque Verde (at Bear Canyon).  You can always check with them by phone to see what they have in stock, in case you cannot get to the farmers markets.


Organic Apple Pie w/spelt crust behind our savory items
We are back on our farmers market schedule! We always have an assortment of savory and sweet items.  This holiday season we are showcasing Pecan Pie, Chocolate Pumpkin Uncheesecake, Pear Cranberry Upside Down Cake.  Our Carrot Cake, Chocolate Brownie Cake and Apple Pie continue to be very popular.
Chocolate Pumpkin Uncheesecake with Carrot Cake


Sundays:  Heirloom Farmers Market at Rillito Park (4502 N. 1st) 9 am - 1 pm. Green Heart is in Pavilion 1, which is the farthest to the east of the 3 pavilions.

Yes, it's time to order for Thanksgiving!  Last day to pick up is Wednesday, November 23rd by 4 pm at New Life on Speedway.  Then we will be closed until we return to the U of A Mall farmers market on Wednesday, November 30th.  Call us to order:  520-954-2409
Pear Cranberry Upside Down Cake