Gourmet Vegetarian Dinners

February and March 2000

Every Monday, 6:30 PM. Sit down or takeout, $12. $5 donation suggested for lectures.
First Baptist Church, 305 North California Avenue at Bryant, Palo Alto, 1/4 mile East of Alma.
Sponsored by the Peninsula Macrobiotic Community. Chef Gary Alinder.

Reservations Required by Sunday 9:30 PM: 650 599-3320

February 7
Red Lentil Soup
Winter Vegetable Tart with
Carmelized Onions and Tofu "Cheese"
Mediterranean Rice Salad
Field Greens with Caesar Dressing
Red Onion and Beet Salad
Sunny Lemon Cookies
Barley Tea

February 14 – Valentine’s Day ($14)
Braised Geens in Vegetarian Consommé
Whole Wheat French Bread with Miso Paté
Roasted Winter Veggie and Seitan Stew
Fettucine Noodles with
Creamy Mushroom Sauce
Field Greens Salad with Sweet and Tart Mustard Vinaigrette
Double Chocolate Brownies with
Rice Dream and Raspberry Sauce
Chicory Grain Coffee

February 21
Winter Veggie Borscht with Tofu Sour Cream
Rye Bread
Tempeh-Potato-Kasha Croquettes
with Onion Gravy
Braised Cabbage and Kale with Carraway
Citrusy Glazed Carrots
Apple Cake
Michelle Plumb speaks on The Protein Myth

February 28 – Guest Chef James Holloway
Kabocha Miso Soup
Seitan Stew with Kidney Beans,Carrots & Parsnips
Barley-Rice Pilaf
Braised Kale and Broccoli with Ginger Vinaigrette
Napa Cabbage/Red Onion Pickle
Chocolate Chip Cookies
Magic Mint Tea

March 6
Rich Broth with Asian Veggies
Kung Pao Tempeh
Long Grain Rice with Peas
Gingery Stirfried Chinese Cabbage
Pickled Carrot, Daikon and Cucumber
Sesame-Currant Bars
Red Zinger Tea
Patrick McCarty speaks on
Creating Balance: Feng Shui For Your Body

March 13
Posolé with Butternut Squash
Shredded Barbecued Seitan
Simmered Pinto Beans with Salsa Fresca
Rice with Corn
Steamed Kale with Mango Dressing
Lemony Carrot and Jicama Salad
Warm Tortillas
Coconut Cake
Grain Coffee

March 20 – Spring Equinox
Barley and Spring Veggie Soup
Alsatian Onion Tart
Herbed Quinoa
Carrot and Sprout Salad
Mixed Greens with Herbal Vinaigrette
Orange Spice Bars

March 27
French Onion Soup
Moroccan Chickpea and Vegetable Stew
Couscous Pilaf
Olive and Onion Salad
Field Greens with Herbal Vinaigrette
Lemon Cake
Mint Tea

The Peninsula Macrobiotic Community
Twelve 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, Cara Dempsey