Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
June
1
8
15
22
29
July
6
13
20
27
2009
June 1
Lentil-Spinach Soup with Cumin and Smoked Paprika
Chickpea-Eggplant Cutlets with Roasted Tomato Sauce
Couscous
Cauliflower with Saffron, Currants and Almonds
Salad Greens with Creamy Aioli Dressing
Greek Tahini Cake
Mint Tea
June 8
- Guest Chef James Holloway
Minestrone Soup
Browned Tofu Cutlets with Mushroom Sauce
Mixed Grain Pilaf
Savory Braised Cauliflower and Carrot
Field Greens Salad with Meyer Lemon Silk Dressing
Millet Delight Cookies
Tea
June 15
- Guest Chef James Holloway
French Onion Soup
Millet Tempeh Burgers with Puttanesca Sauce
Tabbouleh Salad
Sweet Corn Salad
Broccoli Salad
Zucchini Cake
Tea
June 22
Yellow Split Pea Soup with Fresh Mint
Five-flavor Rice Plate: Fried Tempeh with Peanut Sauce,
Sweet Potato Curry, Fresh Corn Salad, Cucumber Salad,
Greens Sauté with Shiitake Mushrooms, Nori Garnish
Lemon Bars
Jasmine Green Tea
June 29
Corn and Potato Posole
Tostadas with Saucy Black Beans, Marinated Veggies,
Avocado and Tofu Sour Cream
Golden Rice Salad
Cinnamon-Cumin Glazed Sweet Potatoes
Chopped Veggie and Green Salad with Lime Vinaigrette
Cool Coconut Custard with Mango Sauce
Lemon Grass Tea
Amy Joy Lanou, PhD
speaks on
Building Bone Vitality: A Revolutionary Plan to
Prevent Bone Loss and Reverse Osteoporosis
July 6
- Independence Day Weekend, No Dinner
July 13
Farro-Veggie Soup
Mediterranean Salad Bar: Mixed Greens,
Fusilli-Roasted Veggie Salad, Marinated Summer Veggies,
Cherry Tomatoes, Warm Cannellini Bean-Radicchio Salad,
Whole Wheat French Bread with Tapenade
Baklava
Iced Mint Tea
July 20
- Guest Chef Susanne Jensen
Corn Soup
White Beans with Garlic, Onion and Fresh Herbs
Polenta and Pesto
Roasted Summer Vegetables
Mixed Greens Salad with Lemon Vinaigrette
Couscous Cake with Strawberry Topping
Herb Tea
July 27
Chilled Beet Borscht with Tofu Sour Cream
Tempeh-Potato Croquettes with Tarragon "Mayo"
Barley-Rice-Corn Salad
Glazed, Roasted Summer Veggies
Mixed Greens with Herbed Vinaigrette
Summer Fruit Crunch with Rice Dream
Tea
Meredith McCarty
speaks on
Designing Plant-Based Menus for
Color, Flavor, Variety, Balance, Health, and Happiness!
June
1
8
15
22
29
July
6
13
20
27
2009
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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