Current Monday Night Dinner Menus

 

(Scroll to see menus for April and May 2013)

(The March 25th dinner has been cancelled due to the Passover holiday)

Join us every Monday in Palo Alto for a Gourmet Vegetarian Dinner.  Details here. Or just enjoy perusing the menus:

April 1

Old Fashion Kitchen Lentil Soup

Tempeh Shitake Croquettes w/ Cremini Mushroom Sauce

Roast Sweet Potato Spears

Colorful Cauliflower Mélange

Arugula and Baby Kale Salad with Sweet and Tart Red Cabbage

Chocolate Chip Cookies

April 8

Traditional Yellow Split Pea Soup

Spring Vegetable Tofu Fritatta

Quinoa and Millet Pilaf

Roast Cruciferous Vegetables

Mixed Greens Salad w/Lemon Dill Vinaigrette

Oatmeal Raisin Cookies

Chamomile, Mint, and Lemon Grass Tea

April 15

Barley-Mushroom-Spring Veggie Soup

Alsatian Onion Tart

Quinoa-Red Bean Salad

Braised Carrots and Cauliflower w/ Sugar Snap Peas

Mixed Greens Salad w/ Lime-Ginger Vinaigrette

Orange Spice Fruit and Nut Bars

Tea

April 22

Earth Day Spring Green Soup

Garbanzo Bean Cutlets w/Red Miso Au Jus

Brown Rice w/Green Onion and Peas

Braised Red and Green Cabbage

Baby Lettuces, Arugula, and Roast Beets w/Citrus Vinaigrette

Pineapple Carrot Cake

Herbal Tea

April 29

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

May 6

Creamy Cabbage and Rice Soup

Kidney Bean-Sweet Potato Stew

Polenta-Corn Triangles

Garlicky Broccolette Sauté

Arugula/Radicchio Salad with Italian Dressing

Raspberry Gem Cookies

Tea

May 13

Sweet Corn Chowder

Lentil Nut Loaf w/Shitake Gravy

Roast Purple Potato Medley

Parslied Carrots and Peas

Vegan Caesar Salad w/Croutons

Magic Muesli  Cookies

Peppermint Tea

May 20

Tortilla Soup

Crisp Tacos w/Tangy BBQ Tempeh, Marinated Veggies and Avocado Cream

Stewed Pinto Beans

Quinoa, Corn and Veggie Salad

Mixed Green Salad

Coconut Cake

Tea

May 27–No dinner due to Memorial Day holiday

 

Feb 4: – James Holloway 

Creamy Kubocha Squash Soup

Tofu Frittata w/Artichoke Hearts, Capers and Sun Dried Tomatoes

Short Grain Brown Rice w/Carrots

Broccoli and Green Bean Braise

Roasted Beet Salad on Arugula

Millet-Sunny Seed Cookies

Red Rooibos Tea

February 11 Valentine’s Celebration – James and Gary, Chefs  $18.00

Pureed Lovely Lentil Soup

Seitan Medallions with Silky Mushroom Sauce

Wild Rice Pilaf with Toasted Pecans

Roasted Three Winter Squash Medley

Kale Salad with Meyer Lemon Vinaigrette

Marinated Beet-Orange Relish

Raspberry-Almond-Chocolate Crumble with Tofu Creme

Choice of Herbal Teas

February 18 – Gary Alinder 

Yellow Split Pea-Vegetable Soup with Herbed Croutons

Tempeh-Kasha-Potato Croquettes with Hearty Onion Gravy

Braised Carrot-Burdock-Lotus Root

Baby Kale, Romaine, Radicchio Salad

Cucumber-Dill Salad

Apple-Raisin Cake

Tea

Feb 25: – James Holloway 

Pinto Bean-Celeriac Soup

Tempeh Black Bean Shitake Enchiladas

Spanish Rice Pilaf

Braised Kale Greens w/Fennel

Roast Cauliflower and Cabbage

Jicama Cilantro Relish

Coconut Date Bars

Mint Melange Tea

March 4 – Gary Alinder 

Winter Vegetable and Yellow Hominy Corn Chowder

Stew of Root Veggies, Black-Eyed Peas and Seitan

Millet Grits with Sautéed Sweet Leeks

Braised Cabbage and Kale

Carrot-Apple-Golden Raisin-Romaine Salad

with Creamy Apple-Ginger Dressing

Lemon-Sesame Cookies

Tea

March 11: – James Holloway 

Classic Green Split Pea Soup

Breaded and Browned Tofu Cutlets w/Onion Gravy

Short Grain Brown Rice Pilaf

Sautéed Bok Choy and Roasted Broccoli

Mixed Spring Greens w/Meyer Lemon Vinaigrette

Carob Brazil Nut Bars

Peppermint Tea

March 18 – Gary Alinder 

Rich Mushroom Broth with Chinese Greens

Jasmine Brown Rice Topped with Kung Pao Tempeh

Garlicky Baby Bok Choy and Napa Cabbage Stirfry

Long Beans with Black Bean Sauce

Asian Veggie-Hijiki Salad with Rich Tofu Dressing

Sesame-Fruit Crunch Bars

Tea

Red Rooibos Chai Tea

———–

December 3

Green Split Pea Soup

Sunny Seen Toasted Cutlets (patties) w/Onion Sesame Puree

Dijon Roasted Winter Vegetables

Collard, Kale, and Carrot Mélange

Red and Green Cabbage Slaw

Coconut Crisp Cookies

Herbal Tea

 December 10

Yellow Split Pea Soup with Rye Croutons

Quinoa-Millet-Veggie Patties with Gary’s special Gravy

Steamed Collard Greens with Gomashio

Root Veggie Ragout with Cauliflower

Crunchy Carrot and Cabbage Slaw

Coconut-Walnut-Date Bars

Tea

December 17th:  Winter Solstice Celebration Meal

Cannellini Bean and Red Kurri Squash Soup w/Roast Sage Leaves

Tofu Frittata w/Artichoke Hearts, Sun Dried Tomatoes, and Capers

Braised Colorful Cauliflowers and Broccoli Romanesque

Roasted Veggie Confetti Risotto

Red Kale and Cabbage Salad w/Marinated Vegetables

Cranberry Orange Walnut Holiday Cake

Assorted Herbal Teas

December 24 and 31–Holiday Break (no dinners)

January 7th

Minestrone Soup

Italian Tofu Balls w/Basil and Green Onion Pesto

Millet and Quinoa Pilaf

Kale and Collard Braise w/Marinated White Onion

Arugula and Romaine Salad w/Ginger Meyer Lemon Vinaigrette

Chocolate Chip Cookies

Mint Mélange Tea

January 14

Winter Squash Posole

Black Bean Chili over Roasted Sweet Potatoes

with Salsa and Avocado Cream

Mexicali Rice and Veggies with Ume Toasted Pumpkin Seeds

Warm Cabbage, Kale and Carrot Salad

Cauliflower and Jicama Ceviche’

Peanut Butter Cookies

Tea

January 21

Beet Borscht with Tofu Sour Cream

Kasha Varnishkas with Roasted Onion Gravy

Stewed Lentils with Braised Mushrooms and Winter Greens

Parslied Carrots and Parsnips

Crisp Pickled Cabbage with Sauerkraut

Trail Mix Cookies

Tea

January 28

Butternut Squash Coconut Soup

Red and Green Lentil Cutlets w/Caramelized Mushroom/Onion Gravy

Home style Sweet Potato Fries

Roasted Brussel Sprouts with Mushrooms

Kale Salad w/Marinated Red Onion and Shredded Carrots

Persimmon Cookies

Mint Chamomile Herbal Tea