Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
October
6
13
20
27
November
3
10
17
24
2008
October 6
Silken Tofu and Corn Soup
Sweet Thai Curried Vegetables
Jasmine Brown Rice
Green Papaya and Carrot Salad
Cucumber Relish
Crisp Lentil Cracker
Coconut Squares with Mango Sauce
Tea
October 13
- Guest Chef James Holloway
Savory Black Bean Soup
Tempeh Onion Enchiladas
Spanish Short Grain Brown Rice
Sweet and Spicy Stewed Red Cabbage
Jicama and Daikon Salad
Oatmeal and Crystallized Ginger Cookie
Tea de Manzanilla (Chamomile)
October 20
Creamy Cauliflower Soup
Moroccan Veggie and Chick Pea Stew with Seitan
Couscous Pilaf
Broccoli Sauté
Mixed Green Salad
Orange Spice Bars
Mint Tea
Barb Jurecki-Humphrey
speaks on
Realizing Your Life Potential and Dreams with Feng Shui
October 27
Autumn Veggie Miso Soup
Short Grain-Aduki Bean Rice with Scallion-Miso Garnish
Braised Tofu with Carrots, Snow Peas and Gingery Kuzu Sauce
Glazed Kabocha Squash
Cucumber-Wakame Salad
Pear Crunch
Gen Mai Cha
November 3
Split Pea Soup
Tofu Frittata with Arugula, Sun Dried Tomatoes,
Mushrooms and Artichoke Hearts
Long Grain Brown Rice
Steamed Veggie Melange
Mixed Green Salad with Lemon-Tahini Dressing
Trail Mix Cookies
Tea
November 10
- Guest Chef James Holloway
Yukon Potato Corn Chowder
Tofu Mushroom Stroganoff
Brown Rice Pilaf
Roast Cauliflower and Sunchokes
Green and Red Cabbage Slaw
Meyer Lemon Cake
Peppermint Tea
Dr. Samia McCully
speaks on
The Role of Naturopathic Medicine in
Food Sensitivities
November 17
Cuminy Sweet Potato Pinto Bean Soup
Barbecued Tempeh & Veggie Soft Tacos with
Guacamole and Tofu Sour Cream
Quinoa Pilaf
Savory Autumn Veggies
Mixed Salad Greens with Sweet and Tangy Herbal Dressing
Peanut Butter Squares
Cinnamon Grain Coffee
November 24
- Thanksgiving Celebration
$22 Sitdown, $20 Takeout
Chefs Gary Alinder and James Holloway
Sparkling Fruit Punch
Creamy Sweet Potato Corn Chowder
Breaded Tofu Triangle Cutlets
Mashed Golden Yukon Potatoes with Parsley
Green Beans with Carrots, Caramelized Onion, and Cranberries
Roast Golden and Red Beets
Savory Spicy Cranberry Chutney
Wild Green Salad with Local Oranges and Pomegranates
with Meyer Lemon-Apple Vinaigrette
Sweet Potato/Pumpkin Pie with Tofu Whipped Cream
Assorted Herbal Teas
October
6
13
20
27
November
3
10
17
24
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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