Gourmet Vegetarian Dinners

Dinner Menus for February and March 2002 Gourmet Vegetarian Dinners expertly prepared by Chef Gary Alinder
	Every Monday, 6:30 PM. First Baptist Church, Palo Alto, California. 305 North California Avenue at Bryant, 1/4 mile East of Alma, and the California Avenue CalTrain Station. Sit down or takeout, $13. $5 donation suggested for lectures. Reservations Required CALL 650 599-3320 by Monday 9:30 AM

	February 4		February 11 –Valentine’s Day Celebration ($15)
	Italian Cabbage Soup Savory Chickpea Casserole Short Grain and Sweet Brown Rice Broccoli, Snap Peas and Kale with Lemon-Ginger Vinaigrette Napa Cabbage Pickle Pine Nut Bars Grain Coffee		Split Pea and Mushroom Soup Leek and Onion Tofu Quiche Mixed Grain Pilaf Amandine Sweet Balsamic Roasted Vegetables Mixed Green Salad with Lemon-Tahini Dressing Garlic Bread Chocolate Cake Choice of Grain Coffee or Herbal Teas

	February 18		February 25
	Squash and Corn Posole Black Bean Chile over Roasted Sweet Potatoes with Salsa and Tofu Sour Cream Long Grain Rice with Pumpkin Seeds Steamed Broccoli and Cauliflower with Scallion Dressing Warm Corn Tortillas Trail Mix Cookies Tea		Mushroom-Barley Soup Roasted Seitan and Vegetable Stew Macaroni and “Cheese” Steamed Green Beans Romaine and Radicchio Salad Winter Fruit Crunch Tea *Mitchell Corwin, D.C.,* speaks on *How To Self Test Your Food And Nutritional Supplements*

	March 4		March 11
	Chinese Cabbage and Corn Soup Simmered Tofu, Shiitake Mushrooms and Veggies with Black Bean Sauce Thai Style Curry Rice Steamed Baby Bok Choy Mixed Pickled Veggies Coconut Cake Lemon Grass Tea		Yellow Split Pea Soup Millet Loaf with Rich Brown Gravy Mashed Carrots and Sweet Potatoes with Nutmeg Swedish Red Cabbage Mixed Green Salad with Creamy Mustard Dressing Chocolate Chip Cookies Tea

	March 18		March 25
	Spring Equinox Celebration Rice Broth with Spring Veggies Braised Tempeh with Three Mushroom Sauce Quinoa Pilaf Steamed Primavera Veggies Mixed Green Salad with Sweet and Tart Dressing Spice Cake Kukicha		Red Bean and Squash Soup Tofu Cacciatore Pesto Noodles Roasted Carrots, Fennel and Onions Mixed Green Salad with Italian Dressing and Garlic Croutons Anise and Almond Bars Chicory Grain Coffee *Verne Varona* speaks on *BodyTalk—Ten Ways To Evaluate Your Own Health*

	The Peninsula Macrobiotic Community Fourteen Years of Gourmet Vegetarian Dinners
	Chef: Gary Alinder Assistant Chef: Chuck Collison Clean-up: Colleen Corey Clean-up: Sandra Corey		President: Ken Becker Dinner Manager: Ilona Pollak Newsletter Editor: Gerard Lum Volunteers: Jane Kos, Patricia Becker, Kim Springer Web design: Robin Silberling