Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
26
October
3
10
17
24
31
November
7
14
21
28
2011
September 26
- Chef James Holloway
Shiitake Mushroom Consommé
Sunny Seed Garbanzo Patties with Onion Gravy
Millet Pilaf
Roast Winter Squash Triangles
Mixed Cabbage Coleslaw
Meyer Lemon Cake
Mint Melange Tea
October 3
- Chef James Holloway
Cannellini Bean and Cabbage Soup
Tempeh and Broccoli Stir Fry
Short Grain Brown Rice
Roasted Root Vegetables
Baby Greens Salad with Onion, Corn, and Arugula
Chocolate Chip Cookies
Mint Tea
After-Dinner Presentation:
Bob Ligon
speaks on
Getting Unstuck
October 10
Creamy Cracked Rice and Three Greens Soup
Roasted Autumn Veggie Stew with Chickpeas
Crisp Polenta Triangles
Pickled Cauliflower and Red Onions
Radicchio-Romaine Salad with Italian Dressing
Poppyseed Cake with Lemon Glaze
Grain Beverage Café au Lait
October 17
- Chef James Holloway
Potato Leek Soup
Lentil Croquettes with Shiitake Mushroom Sauce
Millet, Quinoa, and Corn
Braised Kale with Roast Carrots
Winter Squash Medley
Coconut Cookies
Tea
October 24
White Corn and Napa Cabbage Miso Soup
Braised Tofu with Black Bean and Garlic Sauce
Long Grain Brown Rice
Bok Choy-Sugar Snap Pea Stir Fry
Carrot-Daikon-Ginger Pickle
Almond Cookies
Jasmine Green Tea
October 31
- Halloween, $18
Orange Lentil and Squash Soup with Black Burdock Garnish
Black Bean Chili over Roasted Orange Sweet Potatoes
Black Rice/Mushroom Croquettes with Orange Mayo Sauce
Braised Carrot, Purple Cabbage, and Orange Cauliflower with
Toasted Black Sesame Seeds
Screaming Baby Greens
Black Date-Coconut Bars
Black Tea
November 7
- Chef James Holloway
Classic Fall Lentil Soup
Breaded Tofu Cutlets with Onion Gravy
Short Grain and Wild Rice Pilaf
Broccoli, Cauliflower, and Red Onion Medley with
Sunny Seeds
Fresh Kale Salad with Lemon Vinaigrette
Carrot Zucchini Cake
Mint Tea
November 14
Split Pea Soup
Wheat Berry/Sunseed-Wild Mushroom Pilaf with Seitan Gravy
(for those who avoid wheat, a rice option will be available)
Glazed, Roasted Red Kuri Squash
Sweet and Tart Red Cabbage
Fresh Kale Salad with Orange-Ginger Dressing
Spiced Pear and Cranberry Compote with Cashew Cream
Tea
After-Dinner Presentation:
Michael Rossoff
speaks on
Ten Easy Steps to Greater Health
Through Macrobiotic Principles
November 21
- Thanksgiving Celebration
$22 Sitdown, $20 Takeout
Chefs Gary Alinder and James Holloway
French Onion Soup
Cornbread
Wild Rice-Pecan-Tempeh Croquettes with
Creamy Mushroom Gravy
Mashed Sweet Potatoes
Cranberry Sauce with Candied Kumquats
Green Beans with Toasted Almonds
Mixed Green Salad with Pear Vinaigrette
Pumpkin Pie with Tofu Cream
Tea
November 28
Aduki Bean and Sweet Potato Potage
Herbed Biscuits with
Creamy Tofu "Chicken" and Veggie Gravy
Short Grain-Chestnut Rice
Braised Cauliflower and Broccoli
Mixed Green Salad
Meredith's Lemon-Tahini Cookies
Kukicha
26
October
3
10
17
24
31
November
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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