Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
February
4
11
18
25
March
3
10
17
24
31
2008
February 4
Yellow Split Pea Soup
Kasha Varnishka with Onion Bechamel Sauce
Balsamic-Glazed Carrots
Roasted Beet Salad with Blood Oranges and Walnuts
Sweet and Tart Cucumber and Radish Sprout Salad
Mixed Greens Salad with Apple-Mustard Vinaigrette
Apricot-Pine Nut Squares
Tea
February 11
- Sea Vegetable Celebration I
Caldo Verde--Potato, Kale and Sea Greens Soup
Cranberry Bean, Hominy and Winter Squash Stew with
Tangy Parsley Salsa
Quinoa Pilaf
Winter Greens Sauté with Plantain Chips
Carrot, Radish Salad with Lime Dressing
Creamy Coconut Agar Custard with Mango Topping
Herbal Teas
February 18
- Guest Chef Chuck Collison
Wild Mushroom Broth with Vegetable Flowers
Hearth Vegetable and Tofu Cobbler with
Herbed Biscuit Topping
Sweet Rice and Aduki Beans
Balsamic Marinated Beets with Greens
Cabbage Carrot Salad with Sweet Lemon Flavor
Orange Ginger Oatmeal Crunch Cookies
Tea
February 25
- Sea Vegetable Celebration II
Rich Vegetable Broth with Farro and Spinach
Wild Mushroom Risotto Croquettes
Lentil Casserole with Caramelized Leeks, Kombu and Dulse
Roasted Winter Veggie Melange
Broccoli Rabe Sauté
Trail Mix Cookies
Chicory Grain Coffee
Elka Vera
speaks on
Meet the Healer Within: Using Hypnosis
to Access Inner Resources for Wellness
March 3
- Guest Chef James Holloway
Navy Bean and Green Cabbage Soup
Shepherd's Pot Pie with Tofu
Brown Rice Pilaf
Cauliflower and Broccoli Braise with Ginger Vinaigrette
Mixed Green Salad with Apple Orange Vinaigrette
Poppy Seed Lemon Cake
African Rooibos Tea
March 10
- Sea Vegetable Celebration III
Squash, Aduki, Shiitake Mushroom Soup
Chickpea Cutlets with Rich Curried Onion Gravy
Basmati Rice
Spicy Arame, Carrot, Daikon Salad
Ginger-Braised Cabbage with Broccoli
Roasted Pear Bread Pudding with Tofu Cream
Tea
Christine Rosche
speaks on
Essential Cleansing for Optimal Health and Weight Loss
March 17
- St. Patrick's Day
Leek, Onion, Potato Soup
Seitan Irish Stew
Champ (Mashed Potatoes with Scallions)
Steamed Cauliflower with "Hollandaise" Sauce
Watercress Salad
Guinness Spice Cake
Decaf Earl Grey and Mint Teas
March 24
- Sea Vegetable Celebration IV
Farmhouse Miso Soup with Kombu and Wakame
Tofu Cutlets with Scallion-Shiitake Sauce
Short Grain Rice with Millet
Soy-Simmered Kabocha Squash
Braised Hijiki with Carrot and Lotus Root
Pickled Napa Cabbage
Sesame Cookies
Kukicha
March 31
Italian-Inspired Chick Pea Soup
Shepherd's Pie with Tempeh and Porcini Mushrooms
Herbed Long Grain Brown Rice Pilaf
Steamed Broccoli and Cauliflower
Radicchio and Mixed Greens Salad
Lemon Bars
Tea
February
4
11
18
25
March
3
10
17
24
31
2008
Dinner Details
Chef Gary Alinder
Every Monday, 6:30 PM. Sit Down or Take-out, $15
$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
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