Gourmet Vegetarian Dinners
Reservations Required by Monday 9:30 AM
Call 650 599-3320
Dinner Details: Click Here
October
4
11
18
25
November
1
8
15
22
29
2004
During October, Dinner will begin at 6:15 PM
October 4 - Guest Chef Chuck Collison
"Cream" of Mushroom Soup
Autumn Veggie Tofu Tart
Quinoa Pilaf
Olive Broccoli
Fresh Green Salad with Balsamic Vinaigrette
Apple Streusel Crunch Cake
Grain Coffee
October 11
Cuminy Squash Soup with Crisp Tortilla Strips
Barbecued Seitan Soft Tacos with
Guacamole, Salsa and Tofu Sour Creme
Stewed Black Beans
Quinoa and Veggie Salad
Mixed Green and Vegetable Salad with Mango Dressing
Orange-Coconut Cake
Cinnamon Grain Coffee
October 18 - Guest Chef James Holloway
Roasted Corn Chowder
Tofu Stroganoff
Brown Rice Pilaf
Gingery Kale Greens and Fennel
Mixed Salad Greens
Chocolate Chip Cookies
Tea
October 25
Vegetarian "Chicken" Noodle Soup
Wild Rice Loaf with Onion Gravy
Sweet and Tart Braised Red Cabbage
Roasted Sweet Potato Spears
Winter Greens Saute with Garlic
Peanut Butter Cookies
Tea
November 1 - Guest Chef Chuck Collison
Yellow Split Pea Soup
Bulghur Nut Loaf with Mushroom Gravy
Kale, Marinated Beets, Walnuts, and Tofu Feta
Maple Roasted Carrots
Umeboshi Cabbage
Carob Nut Cookies
Mint Tea
November 8
Fennel and Potato Soup with Herbed Croutons
Polenta Triangles with Roasted Veggie Topping
Thyme-scented Garbanzos with Butternut Squash
Carrots and Green Beans with Balsamic-Shallot Glaze
Hearts of Romaine with Caesar Dressing
Pinenut-Fig Triangles
Grain Coffee
November 15 - Guest Chef James Holloway
Creamy Winter Squash Soup
Tempeh Veggie Pot Pie
Quinoa Millet Pilaf
Savory Mixed Braised Vegetables
Winter Greens Salad with Citrus Viniagrette
Carrot Cake
Tea
After-Dinner Presentation:
Al Lampell
speaks on
Who Do You Think You Are?
November 22 - Thanksgiving Celebration
($20, $18 Take-out)
Sparkling Cider
Roasted Cauliflower and Onion Soup
Basket of Breads with Miso-Tahini Paté
Seitan Cutlets with Cornbread Stuffing and
Creamy Mushroom Gravy
Cranberry-Kumquat Compote
Maple-Glazed Winter Squash Triangles
Green Beans Almondine
Tossed Green Salad with Pear Vinaigrette
Pecan Tarte with Tofu Creme
Herbal Teas and Grain Coffee
November 29
Farmhouse Miso Soup
Short Grain Rice with Shiitake Mushrooms
Slow Simmered Aduki Beans
Oven Steamed Kabocha Squash
Hijiki with Carrots and Edamame
Watercress Salad
Baked Apples with Almond Kanten
Kukicha
October
4
11
18
25
November
1
8
15
22
29
2004
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $13
Reservations Required by Monday 9:30 AM
Call 650 599-3320
First Baptist Church
305 North California Avenue at Bryant,
Palo Alto
1/4 mile East of Alma and the
California Avenue Caltrain Station
Organic (whenever possible) and Vegan Ingredients
Gourmet Vegetarian Style incorporating Macrobiotic Principles
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