Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
October
5
12
19
26
November
2
9
16
23
30
2009
October 5
White Bean, Leek and Onion Soup
Butternut Squash Savory Bread Pudding
Quinoa-Corn Salad
Steamed Broccoli with Red Onion Dressing
Mixed Green Salad
Poached Pears with Whipped Tofu Cream
Tea
Verne Varona
speaks on
Macrobiotics for Dummies -
A 21st Century Multi-Cultural Approach
Toward Body, Mind & Spirit Health
October 12
Autumn Veggie and Red Lentil Soup
Roasted Seitan and Potatoes with Onion Sauce
Herbed Long Grain Brown Rice
Sweet and Savory Braised Carrots
Kale and Shiitake Mushroom Sauté
Apple Galettes
Tea
October 19
Sweet Potato-Rice Congee
Shanghai Noodles with Braised Tofu
Stirfried Asian Greens with Garlic Sauce
Cantonese Style Pickled Veggies
Spicy Napa Cabbage
Ginger-Pine Nut Bars
Jasmine Green Tea
October 26
- Guest Chef James Holloway
Potato Leek Soup
Tofu Cutlets with Mushroom Sauce
Brown Rice Pilaf
Braised Kale with Gingery Vinaigrette
Baby Baked Beets with Balsamic Glaze
Millet Oatmeal Cookies
Lemon Grass Mint Tea
November 2
Split Pea Soup
Mushroom-Leek Tofu Frittata
Barley-Wild Rice-Veggie Salad
Gingery Kale and Collard Greens
Carrot-Tempeh-Arame Sauté
Mixed Greens Salad with Lemon-Tahini Dressing
Raspberry Gems
Tea
November 9
- Guest Chef James Holloway
Creamy Mushroom Soup
Tempeh Vegetable Tart
Millet Pilaf
Braised Broccoli and Carrots
Wild Greens with Meyer Lemon Vinaigrette
Chocolate Chip Oatmeal Cookies
Tea
November 16
Chana Dal with Cayote Squash
Spiced Basmati Rice with Cashews
Long Beans with Tahini and Garlic
Cauliflower and Zucchini Sauté
Savory Curried Kidney Beans
Papadums
Carrot Cake
Chai
November 23
- Thanksgiving Celebration
$22 Sitdown, $20 Takeout
Chefs Gary Alinder and James Holloway
Sparkling Punch
Savory Sage Soup Broth
Bread Basket with Miso Tahini Spread
Tempeh Vegetable Cutlets with Mushroom Gravy
Corn Bread Stuffing
Mashed Sweet Potatoes
Green Bean Casserole
Salad Served Family Style
Orange Ginger Cranberry Sauce
"Mince Meat" Pie with Tofu Crème
Assorted Teas
November 30
Country Miso Soup with Autumn Greens
Steamed Millet and Quinoa
Glazed-Roasted Red Kuri Squash
Stewed Aduki Beans
Sea Palm, Onion and Carrot Sauté
Pressed Salad with Ginger and Sesame Seeds
Brown Rice Crispy Bars
Kukicha
Dr. Lawrence Kushi
speaks on
Dietary Prevention and Management of
Cancer and Other Chronic Diseases
October
5
12
19
26
November
2
9
16
23
30
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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