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Dinner Details

Chef Gary Alinder

Every Monday, 6:30 PM. Sit Down or Take-out, $15

$5-10 donation suggested for optional lecture

First Baptist Church
305 North California Avenue at Bryant,
Palo Alto CA 94301

1/4 mile East of Alma and the California Avenue Caltrain Station

Organic (whenever possible) and Vegan Ingredients

Gourmet Vegetarian Style incorporating Macrobiotic Principles

February 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 - Guest 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 2012

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