Reservations Requested by Monday 9:30 AM
After 9:30 AM, leave a callback number
Call 650 599-3320
Dinner Details: Click Here
April
1
8
15
22
29
May
6
13
20
27
2013
April 1
- Chef James Holloway
Old Fashioned Lentil Soup
Tempeh Shiitake Croquettes with Cremini Mushroom Sauce
Roasted Sweet Potato Spears
Mélange of Colorful Cauliflower
Arugula and Baby Kale Salad with Sweet and Tart Red Cabbage
Chocolate Chip Cookies
Red Rooibos Chai Tea
April 8
- Chef James Holloway
Traditional Yellow Split Pea Soup
Spring Vegetable Tofu Frittata
Quinoa and Millet Pilaf
Roast Cruciferous Vegetables
Mixed Greens Salad with Lemon Dill Vinaigrette
Oatmeal Raisin Cookies
Chamomile, Mint, and Lemon Grass Tea
April 15
- Chef James Holloway
Mushroom Barley Soup with Scallion Garnish
Quinoa Veggie Nut Loaf with Caramelized Onion Gravy
Spring Bean Salad
Sautéed Kale, Collards and Leeks
Mixed Green Salad with Meyer Lemon Dressing
Orange Spice Fruit and Nut Bars
Mint Tea
April 22
- Chef James Holloway
Earth Day Spring Greens Soup
Garbanzo Bean Cutlets with Red Miso Au Jus
Brown Rice with Green Onion and Peas
Braised Red and Green Cabbage
Baby Lettuces, Arugula, and Roast Beets with Citrus Vinaigrette
Pineapple Carrot Cake
Herbal Tea
April 29
- Chef Gary Alinder
Farmhouse Miso Soup with Tofu Cubes
Aduki-Rice Croquettes with Shiitake Sauce
Gingery Collard and Napa Cabbage Sauté
Long Beans Sesame
Carrot-Burdock Kinpira
Peanut Butter Cookies
Tea
After-Dinner Presentation:
Julia Ferré
speaks on
Awakening and Developing Intuition
May 6
- 26th Anniversary Celebration ($18, Revised)
Chef Gary Alinder
Creamy Cabbage and Rice Soup with Spring Greens
Kidney Bean-Braised Veggie and Sweet Potato Stew
Polenta-Corn Triangles with Cilantro Pesto
Garlicky Broccoli and Snap Pea Sauté
Romaine/Arugula/Radicchio Salad with
Walnuts and Toasted Sesame Seeds
Crisp Pickled Red Cabbage and Jicama
Raspberry Thumbprint Cookies
Selection of Teas
May 13
- Chef James Holloway
Sweet Corn Chowder
Lentil Nut Loaf with Shiitake Gravy
Rainbow Roasted Potato Medley
Parslied Carrots and Peas
Vegan Caesar Salad with Croutons
Magic Muesli Cookies
Peppermint Tea
After-Dinner Presentation:
Laura Stec
speaks on
Cool Cuisine - Feed Your Body, Mind and Planet
May 20
- Chef Gary Alinder
Tortilla Soup
Crisp Tacos with Tangy BBQ Tempeh, Marinated Veggies and Avocado Cream
Stewed Pinto Beans
Quinoa, Corn and Veggie Salad
Mixed Green Salad
Coconut Cake
Tea
May 27
- Memorial Day Holiday, No Dinner
April
1
8
15
22
29
May
6
13
20
27
2013
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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