Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
October
4
11
18
25
November
1
8
15
22
29
2010
October 4
- Latin American Flavors
Crema Anaranjada (Winter Squash Soup)
Chipå Guasu (Paraguayan Corn and Leek Casserole)
Frijol Boludo (Colombian Style Red Kidney Beans)
Cochayuyo (Chilean Simmered Sea Vegetable)
Couve a Mineira
(Brazilian Braised Collards with Garlic and Onions)
Quinua Graneada (Quinoa Pilaf)
Flan de Coco y Chocolate
Té de Manzanilla (Chamomile Tea)
October 11
- Guest Chef James Holloway
Split Pea Soup
Tofu Mushroom Stroganoff
Brown Rice Pilaf
Broccoli, Cauliflower & Carrots
Roasted Red Beet Salad
Zucchini Cake
Mint Tea
October 18
Tomato-Barley Soup with Roasted Garlic and Navy Beans
Mushroom-Tempeh Shepherd's Pie
Long Grain Rice Pilaf
Braised Broccoli with Caramelized Shallots
Maple-Citrus Glazed Delicata Squash
Poppyseed Bars with Meyer Lemon Glaze
Tea
Dr. Ken Howayeck
speaks on
Osteoporosis Awareness:
What a Vegetarian Needs to Know About Bone Health (free),
and provides
Ultrasound Bone Density Screenings ($15)
October 25
- Guest Chef James Holloway
White Bean and Fennel Soup
Tempeh Vegetable Enchiladas
Spanish Rice
Green and Red Curly Kale
Salad of Baby Mixed Greens with Lemon Vinaigrette
Chocolate Chip Cookies
Lemon Grass and Chamomile Tea
November 1
Butternut Squash-Aduki Bean Soup
Mushroom-Broccoli Tofu Frittata
Long Grain Rice with Carrot and Cabbage Sauté
Glazed Roasted Root Veggies
Gingery Braised Collards and Kale
Trail Mix Cookies
Mint Tea
November 8
- Guest Chef James Holloway
Lentil Soup
Garbanzo Bean Cutlets with Shiitake Mushroom Gravy
Quinoa Pilaf
Colorful Cauliflower and Broccoli
Braised Red Cabbage
Carrot Cake
Mint Mélange
November 15
Vegetarian "Chicken" Noodle Soup
Sunny-Millet-Veggie Loaf with Hearty Onion Gravy
Braised Cabbage and Carrots
Roasted Sweet Potato Spears
Autumn Greens Sauté
Pear Crunch
Tea
Bob Ligon
speaks on
Improving Digestion
November 22
- Thanksgiving Celebration
$22 Sitdown, $20 Takeout
Chefs Gary Alinder and James Holloway
Sparkling Holiday Punch
Mixed Baby Greens Salad with Glazed Walnuts,
Kumquats and Smoked Tofu
Corn Bread
Butternut Squash Savory Bread Pudding
Mashed Yukon Gold Potatoes with Pearl Onion Gravy
Green Beans with Slivered Almonds
Orange Cranberry Chutney
Pecan-Date Pie with Tofu Whipped Cream
Assorted Herbal Teas
November 29
Miso Soup with Watercress, Wakame and Shiitake Mushrooms
Short Grain Brown Rice with Millet
Five Flavor Soy Bean Stew
Oven Braised Red Kuri Squash
Arame-Carrot-Edamame-Arugula Salad
Napa Cabbage Pickle
Peanut Rice Crispy Bars
Gen Mai Cha
October
4
11
18
25
November
1
8
15
22
29
2010
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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