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
  • 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
  • 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

  • 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

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