Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
February
6
13
20
27
March
5
12
19
26
2012
February 6
Beet Borscht with Tofu Sour Cream
Buckwheat-Potato Croquettes with Rich Onion Gravy
Roasted, Glazed Carrots, Parsnips and Leeks
Simmered White Beans with Braised Cabbage and Onions
Mixed Green Salad with Mustard Vinaigrette
Poppyseed Cake
Tea
February 13
- Valentine's Day Celebration
Chef James Holloway
$18 Sitdown, $16 Takeout
Sparkling Orange Flavor Mineral Water
Creamy Broccoli, Cauliflower, and Carrot Soup
Herb Chickpea Cutlets with Shiitake Sauce
Quinoa Veggie Pilaf with Sunny Seeds
Sweet and Savory Red Cabbage
Fresh Kale Chiffonade Salad with
Toasted Walnuts and Caramelized Red Onion
Zucchini - Do You Carrot All for Me? Cake
Mint Tea
February 20
Winter Vegetable Posole
Butternut Squash and Pinto Bean Soft Tacos with
Pickled Red Onions and Avocado Tofu Cream
Long Grain Brown Rice with Toasted Pumpkin Seeds
Roasted Cauliflower and Carrots
Mixed Greens and Jicama Salad with Cilantro-Lime Dressing
Coconut Macaroons
Cinnamon Grain Coffee
After-Dinner Presentation:
Meredith McCarty
speaks on
Healthy at 100
February 27
Kabocha Squash Miso Soup
Short Grain Brown Rice with Sunflower Seed-Dulse Sprinkle
Roasted Onions with Tahini-Miso Sauce
Simmered Aduki Beans with Sweet Potato, Lotus Root and Ginger
Crunchy Kale Salad with Mirin-Citrus Dressing
Walnut-Raspberry Gems Cookies
Kukicha
March 5
Chinese White Cabbage Soup
Braised Tofu and Tree Ear Mushrooms with Vegetarian Oyster Sauce
Five Flavor Long Grain Brown Rice
Gingery Gai Lan Stir Fry
Savory Sesame Kombu
Mixed Pickled Vegetables
Peanut Butter Bars
Tea
March 12
- Chef James Holloway
Split Pea Soup with Cilantro Garnish
Tempeh, Red Bean and Veggie Chili
Brown Rice Pilaf
Braised Broccoli and Cauliflower
Cabbage, Kale and Radicchio Salad with Meyer Lemon Dressing
Oatmeal, Raisin and Carob Cookies
Tea
March 19
- Spring Equinox Celebration
Creamy Rice Soup with Spring Veggies
Roasted Veggie Polenta Pizza
Tuscan Simmered Cannellini Beans
Braised Cauliflower, Cabbage and Fennel with Green Olives
Mixed Greens Salad with Italian Dressing
Chocolate Dipped Almond-Anise Biscotti
Tea
After-Dinner Presentation:
Julie S. Ong
speaks on
The Spring Fat Blast Cleanse
March 26
Sweet and Sour Broth with Cabbage and Carrots
Cashew-Basmati Brown Rice
Roasted Golden Pumpkin with Sweet Indian Spices
Curried Whole Brown Chickpeas
Spiced, Creamed Collards, Kale and Spinach
Minty Radish and Carrot Salad
Pumpkin-Sesame Seed-Fruit Bars
Tea
February
6
13
20
27
March
5
12
19
26
2012
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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