Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
February
7
14
21
28
March
7
14
21
28
2011
February 7
White Cabbage and Silken Bean Curd Soup
Vegetarian Mu Shu with Plum Sauce
Scallion-Long Grain Brown Rice
Chinese Greens Stir Fry with Garlicky Black Bean Sauce
Pickled Daikon, Carrot and Sprout Salad
Peanut Butter Bars
Jasmine Green Tea
February 14
- Valentine's Day
Split Pea Soup with Minted Tofu Cream
Neatloaf with Mushroom Gravy
Mashed Potatoes
Roasted Carrots and Beets with Pomegranate-Balsamic Glaze
Romaine-Radicchio and Mixed Green Salad
Chocolate-Brown Rice Crispy Balls
Selection of Herbal Teas
After-Dinner Presentation:
Julie Ong
speaks on
Cooking According to the Seasons: A Tantric Perspective
February 21
Lentil Soup
Buckwheat-Potato Croquettes with Sunny Onion Sauce
Mashed Carrots and Parsnips
Red Cabbage Sauerkraut
Fresh Kale Salad with Savory Tempeh "Croutons"
Pecan Lace Cookies
Tea
February 28
Rich Miso Soup with Sweet Potato
Short Grain Brown Rice with Eda Mame
Gingery Simmered Aduki Beans with Red Kuri Squash
Tempura Pancakes, Temple Vegetarian Style
Citron Pickled Chinese Cabbage
Sesame-Pumpkin Seed Crunch Bars
Gen Mai Cha
March 7
- Latin Flavors
Chupé de Quinua (Quinoa Chowder)
Porotos Guisados (Bean and Vegetable Stew)
Arroz Brazileiro (Brazilian-style rice)
Budin de Coliflor con Salsa de Choclo
(Cauliflower Flan with Corn Sauce)
Couve a Mineira (Braised Collard Greens)
Merenquitos de Mani (Little Peanut Meringues)
Te (Tea)
After-Dinner Presentation:
Carl Ferré
speaks on
Acid Alkaline Essentials
March 14
Mushroom-Barley Soup
Three Grain and Lentil Burgers with Rich Brown Gravy
Scalloped Sweet Potatoes and Carrots
Steamed Broccoli and Cauliflower with Miso-Peanut Dressing
Mixed Green Salad
Poppyseed Cake
Barley Tea
March 21
- Spring Equinox Celebration
French Onion Soup with Herbed Croutons
Rice and Barley Pilaf with Mushrooms and Spring Vegetables
Chick Pea, Seitan and Roasted Veggie Casserole
Marinated Cucumber Salad
Mixed Green Salad
Chocolate Chip Cookies
Grain Coffee
March 28
- Guest Chef James Holloway
Minestrone soup
Savory Tofu Frittata with Roasted Tomato Sauce
Brown and Wild Rice Pilaf
Braised Broccoli with Colorful Cauliflower
Mixed Green Salad with Croutons and Vinaigrette
Carrot Cake
Refreshing Mint Tea
February
7
14
21
28
March
7
14
21
28
2011
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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