Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
October
2
9
16
23
30
November
6
13
20
27
2006
October 2
Quinoa-Veggie Soup
Seitan Salisbury Steak with Mushroom Gravy
Steamed Red Potatoes with Parsley
Roasted Root Veggies
Mixed Green Salad with "Honey" Mustard Dressing
Date-Walnut Muffins
Tea
October 9
Chickpea Broth with Julienned Greens
Stuffed Cabbage Rolls with Hearty Tomato Sauce
Creamy Polenta
Golden and Green Zucchini Sauté with Pesto
Mixed Greens with Italian Dressing
Apple Cake
Grain Coffee
October 16
- Guest Chef Chuck Collison
Coconut Pumpkin Soup with Thai Flavors
Forbidden Black Rice
Cashew Tofu
Sweet and Sour Cabbage-Cucumber Salad
Broccoli, Carrot, and Green Beans with Tangy Minted Dressing
Tropical Tapioca Pudding
Tea
October 23
Yellow Split Pea Soup
Leek and Corn Tofu Frittata with Tomatoes
Rice and Confetti Veggie Salad
Roasted Beets, Carrots and Red Onions with Orange Vinaigrette
Mixed Green Salad
Chocolate Chip Cookies
Chicory Grain Coffee
October 30
"No Chicken" Noodle Soup
Quinoa Pilaf
Autumn Veggie Succotash
Garlicky Greens Sauté
Herbed Tahini-Miso Paté with Whole Wheat Toasts
Cranberry-Apple Compote with
Crunchy Topping and Cashew Cream
Mint Tea
Zorina Wolf
speaks on
Finding the Power of Your Own Rhythm
November 6
Asian Corn and Napa Cabbage Soup
Javanese Rice and Veggie Stirfry
Savory Curried Chickpeas
Chinese Broccoli with Oyster Mushroom Sauce
Beijing Style Marinated Cucumber
Sesame Cookies
Tea
November 13
White Bean Soup with Caramelized Onions and Leeks
Millet-Corn Croquettes with Creamy Onion Gravy
Sweet and Tart Red Cabbage
Soy-Maple Glazed Carrots
Mixed Green Salad with Basil Vinaigrette
Dessert: Chef's Surprise
Tea
Barb Jurecki-Humphrey
speaks on
Achieve Your Dreams with Feng Shui
November 20
- Thanksgiving Celebration
($22 Sitdown, $20 Takeout)
Chefs James Holloway, Chuck Collison,
and Gary Alinder
French Onion Soup with Croutons
Tempeh Turkey Loaf
Creamy Mushroom Gravy
Wild and Brown Rice "Stuffing"
Glazed Peas, Carrots, and White Pearl Onions
Cranberry Orange Chutney
Green Salad with Persimmons and Candied Pecans
with Blood Orange Pomegranate Vinaigrette
Sweet Potato Pie with Rice Dream "Ice Cream"
Sparkling Fruit Punch
Tea Assortment
November 27
Clear Soup with Autumn Veggies and Age Dofu
Soy Simmered Kabocha Squash with Aduki Beans
Short Grain Brown Rice with Eda Mame
Mixed Veggie Tempura
Steamed Bok Choy
Pickled Chinese Cabbage
Mocha Mousse with Toasted Almonds
Kukicha
October
2
9
16
23
30
November
6
13
20
27
2006
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $13
Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
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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