Our first bowl of Winter Root Vegetable Soup!

We are very excited about this month’s additions to the menu!

For breakfast, we are serving our Pecan Coffee Cake. We’ve posted the recipe, so try it for yourself and let us know how it turns out! We are also debuting one of our favorite classic southern breakfast items: cheese grits! Made with organic ground corn and sharp cheddar cheese, this menu addition makes the perfect gluten-free morning snack or lunch accompaniment.

For lunch, we have two new entrees. The first is a hearty vegan Winter Root Vegetable Soup made with butternut squash, sweet potato, parsnip, turnip and celery root. The second is a gluten-free Turkey Meatloaf made with quinoa and a special blend of spices.

For dessert, try our beautiful new red velvet sandwich cookies! They make a great gift for your valentine!

Come visit us at the pop-up cafe at 1115 3rd St. in downtown San Rafael. We are there every Tuesday and Wednesday from 9am to 2:30pm. Hope to see you there!

What To Get:

What To Do:

Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with parchment if you have it, and lightly coat with butter. If you don’t have parchment paper, just butter the pan. It’ll be ok.

Sift together the dry cake ingredients: flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Mix in sour cream. Beat in the eggs one at a time. Stir in the vanilla. By HAND, gently fold in the flour mixture, mixing just until incorporated. Set aside.

In a medium bowl, mix together brown sugar,flour and cinnamon. Add cold butter cubes. Using a fork (or a pastry blender if you are fancy), work the butter into the dry ingredients until you have evenly distributed, coarse crumbs. Stir in pecans.

Pour half of the batter into the prepared pan, using a spoon to spread it into an even layer if necessary. Sprinkle roughly a third of the pecan crumb mixture over the batter. Pour the rest of the batter on top, again carefully spreading it with a spoon if necessary.

Bake in the preheated oven for 10 minutes. After the top sets just a little bit, sprinkle the rest of the pecan crumb mixture on top. Make sure you don’t neglect the edges and the corners!

Return to the oven and bake for 30-45 minutes more. You’ll know it is done when a toothpick inserted into the center of the coffee cake comes out clean. It will also smell amazing. Let cool in in the pan. Serve out of the pan. If you don’t want your guests to see your ugly pan, let cool, slice, and stack your slices on a pretty platter.