Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
October
1
8
15
22
29
November
5
12
19
26
2007
October 1
Saffron Broth with Chickpeas and Greens
Whole Wheat Pasta and Butternut Squash Gratin
Autumn Veggies with Roasted Tomatoes and Thyme
Braised Broccoli Rabe
Mushroom Ragout on Garlic Toasts
Lemon-Pine Nut Squares with Lemon Syrup
Mint Tea
October 8
Mushroom-Barley Soup
Tempeh Triangles with Rich Onion Sauce
Herb Roasted Potatoes
Peas, Carrots, Broccoli
Sweet and Citrusy Red Cabbage with Orange Slices
Walnut Brownies
Tea
October 15
Lentil Soup
Seitan Stewed with Rich Onion and Tomato Sauce
Macaroni and "Cheese"
Roasted Cauliflower and Yellow Squash
Mixed Greens with Italian Dressing
Trail Mix Cookies
Choice of Teas
October 22
Red Kuri Squash and Onion Miso Soup
Tofu Croquettes with Hearty Ginger-Kuzu Sauce
Short Grain Brown Rice
Lotus Root, Carrot and Arame with Edamame
Sweet Cabbage Sauté
Watercress Salad with Citrus Dressing
Peanut Butter Cookies
Kukicha
Julie Bennett and Frits Levenbach present
Aikido for Fun, Fitness and Health
October 29
- Halloween Celebration ($16)
Creamy Pumpkin Soup
Autumn Veggies in Cumin-Scented Tomato Gravy
Basmati Rice
Curried Red Kidney Beans
Onion Pakora with Cilantro Chutney
Tajore Style Wilted Greens
Saffron-Sesame Crunch
Chai
November 5
Cranberry Bean Soup
Three Rice Croquettes with Creamy Corn and Mushroom Sauce
Mirin-Glazed Carrots
Roasted Beets with Balsamic Dressing
Romaine and Radicchio Salad
Apple Brown Betty with Gingered Tofu Cream
Barley Tea
Patricia Becker and Gerard Lum host
The Magic and Mystery of Macrobiotics:
Sharing and Questions
November 12
Lima Bean and Corn Soup
Herbed Tofu and Veggie Pot Pie
Mashed Potatoes
Maple-Glazed Butternut Squash
Broccoli with Red Onion Vinaigrette
Pear Upside-Down Cake
Grain "Coffee"
November 19
- Thanksgiving Celebration
($22 Sitdown, $20 Takeout)
Chefs Gary Alinder and James Holloway
Sparkling Fruit Punch
Kuri Squash and White Bean Soup
Tofu "Turkey" Loaf with Creamy Mushroom Gravy
Wild and Brown Rice Stuffing
Glazed Peas and Carrots
Green Beans with Caramelized Shallots
Cranberry-Orange Chutney
Mixed Green, Asian Pear and
Pomegranate Salad with Pear Vinaigrette
Pecan Squares with Rice Dream Ice Cream
Assorted Teas
November 26
Soba Noodles in Broth with Onion-Carrot Tempura
Braised Tofu with Creamy Leek-Miso Sauce
Short Grain Brown Rice
Soy-Simmered Shiitake Mushrooms
Kabocha Squash with Aduki Beans
Pickled Napa Cabbage and Carrots
Sunny Lemon Cookies
Jasmine Green Tea
October
1
8
15
22
29
November
5
12
19
26
2007
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $14
$5-10 donation suggested for optional lecture
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
Download the Georgia font free
