Monday Night Menu Archive
Join us every Monday in Palo Alto for a Gourmet Vegetarian Dinner. Details here. Or just enjoy perusing the menus
October 1
Split Pea Soup
Nutty Breaded Tofu Cutlets with Shiitake Gravy
Millet and Quinoa Pilaf
Roast Colorful Cauliflower
Red Cabbage and Carrot Slaw
Carrot Zucchini Pineapple Cake
Mint Mélange Tea
October 8
Rich Herbed Broth with Rice Noodles
Polenta-Veggie Triangles with Creamy Corn Sauce
Marinated Vegetable and Cannellini Bean Salad
Mixed Greens with Cucumber and Heirloom Tomatoes
Multi-Grain Toasts with Black Olive Tapenade
Almond Squares with Orange Glaze
Caffe Latte
October 15
Hearty Lentil Soup
Leek Tempeh Stroganoff
Roast Sweet Potato Spears
Green Bean and Broccoli Braise
Kale and Red Onion Salad with Roast Sunny Seeds
Lemony Almond Cake
Red Rooibos Chai Tea
October 22
Roasted Veggie Broth and Onion Soup
Moroccan Garbanzo and Autumn Vegetable Tagine
Whole Wheat Couscous
Steamed Green Beans
Beetroot Relish
Mixed Green Salad with Olive Oil-Lemon Dressing
Almond-Raspberry Gems
Mint Tea
October 29
Autumn Veggie and Kidney Bean Potage
Roasted Red Potato and Tempeh Casserole with
Rich Onion Gravy
Millet-Red Quinoa Pilaf
Fresh Pickled Cucumbers
Sweet and Tart Red Cabbage
Steamed Kale and Julienned Carrots with
Tangy Mustard Dressing
Apple Cake
Tea
November 5
Shiitake Mushroom and Leek Soup
Tofu Frittata with Super Greens and Corn
Short Grain Brown Rice with Green Onions
Roasted Root Veggies
Romaine and Arugula Salad with Beets and Walnuts
Baklava
Mint and Lemongrass Tea
November 12
Aduki Bean Celeriac Soup
Carrot Lentil Quinoa Patties with Leek Sauce
Roast Winter Squash
Oven Braised Golden and Red Beet Salad
Curly and Red Kale Salad with Ginger Vinaigrette
Chocolate Chip Cookies
Ginger Lemon Mint Tea
November 19 – Thanksgiving Celebration, $20
Creamy Butternut Squash and Navy Bean Soup
Wild Rice-Mushroom Cutlets with Seitan-Mushroom Gravy
Mashed Sweet Potatoes
Cranberry Sauce
Steamed Brussels Sprouts with Toasted Pumpkin Seed Butter
Mixed Green Salad with Cornbread Croutons and Italian Dressing
Pecan Pie Squares with Tofu Cream
Choice of Teas
November 26
Winter Squash Miso Soup
Okonomi-Yaki (Japanese Veggie Pancake) with Soy-Ginger Kuzu Sauce
Aduki Rice
Sweet Simmered Daikon with Napa Cabbage
Crisp Pickled Carrot
Wakame-Cucumber-Romaine Salad
Peanut Butter-Brown Rice Crispy Bars
Gen Mai Cha
October 1
Split Pea Soup
Nutty Breaded Tofu Cutlets with Shiitake Gravy
Millet and Quinoa Pilaf
Roast Colorful Cauliflower
Red Cabbage and Carrot Slaw
Carrot Zucchini Pineapple Cake
Mint Mélange Tea
October 8
Rich Herbed Broth with Rice Noodles
Polenta-Veggie Triangles with Creamy Corn Sauce
Marinated Vegetable and Cannellini Bean Salad
Mixed Greens with Cucumber and Heirloom Tomatoes
Multi-Grain Toasts with Black Olive Tapenade
Almond Squares with Orange Glaze
Caffe Latte
October 15
Hearty Lentil Soup
Leek Tempeh Stroganoff
Roast Sweet Potato Spears
Green Bean and Broccoli Braise
Kale and Red Onion Salad with Roast Sunny Seeds
Lemony Almond Cake
Red Rooibos Chai Tea
October 22
Roasted Veggie Broth and Onion Soup
Moroccan Garbanzo and Autumn Vegetable Tagine
Whole Wheat Couscous
Steamed Green Beans
Beetroot Relish
Mixed Green Salad with Olive Oil-Lemon Dressing
Almond-Raspberry Gems
Mint Tea
October 29
Autumn Veggie and Kidney Bean Potage
Roasted Red Potato and Tempeh Casserole with
Rich Onion Gravy
Millet-Red Quinoa Pilaf
Fresh Pickled Cucumbers
Sweet and Tart Red Cabbage
Steamed Kale and Julienned Carrots with
Tangy Mustard Dressing
Apple Cake
Tea
November 5
Shiitake Mushroom and Leek Soup
Tofu Frittata with Super Greens and Corn
Short Grain Brown Rice with Green Onions
Roasted Root Veggies
Romaine and Arugula Salad with Beets and Walnuts
Baklava
Mint and Lemongrass Tea
November 12
Aduki Bean Celeriac Soup
Carrot Lentil Quinoa Patties with Leek Sauce
Roast Winter Squash
Oven Braised Golden and Red Beet Salad
Curly and Red Kale Salad with Ginger Vinaigrette
Chocolate Chip Cookies
Ginger Lemon Mint Tea
November 19 – Thanksgiving Celebration, $20
Creamy Butternut Squash and Navy Bean Soup
Wild Rice-Mushroom Cutlets with Seitan-Mushroom Gravy
Mashed Sweet Potatoes
Cranberry Sauce
Steamed Brussels Sprouts with Toasted Pumpkin Seed Butter
Mixed Green Salad with Cornbread Croutons and Italian Dressing
Pecan Pie Squares with Tofu Cream
Choice of Teas
November 26
Winter Squash Miso Soup
Okonomi-Yaki (Japanese Veggie Pancake) with Soy-Ginger Kuzu Sauce
Aduki Rice
Sweet Simmered Daikon with Napa Cabbage
Crisp Pickled Carrot
Wakame-Cucumber-Romaine Salad
Peanut Butter-Brown Rice Crispy Bars
Gen Mai Cha
April 2
Leek and Onion Miso Soup
Aduki Bean-Rice Croquettes with Mushroom Gravy
Gingery Simmered Carrots w/ Lotus Root
Pickled Red Cabbage
Steamed Greens w/ Warm Marinated Tempeh Dressing
Trail Mix Cookies
Tea
April 9
Rich Red Lentil Soup
Millet-Potato Croquette w/Creamy Mushroom and Veggie Sauce
Braised Carrots with Sugar Snap Peas
Pickled Beets and Red Onions
Mixed Green Salad w/ James’ Special Dressing
Apple-Matzoh Pudding Cake with Tofu Cream
Tea
April 16
Sweet Potato Carrot Soup with Spring Onion Garnish
Garbanzo Bean Patties with Rich Mushroom Gravy
Quinoa Pilaf
Steamed Red Kale and Collards with Ume and Gomashio
Baby Greens Salad with Roasted Beets
Lemon Poppyseed Cake
Mint Melange Tea
April 23
Country Lentil Soup w/ Cilantro Garnish
Polenta Triangles w/ Roasted Veggie Topping
Steamed Broccoli, Cauliflower and Green Beans
Romaine Salad with Walnuts, Olives and Red Onions w/ Lemon Dressing
Baked Sweet Potato Fries
James’ Chocolate Chip Cookies
Mint Tea
April 30
Golden Red Kuri Squash Soup
Tofu Mushroom Stroganoff with Roasted Vegetables
Wild Rice Pilaf
Braised Spring Veggie Melange
Curly Kale Salad with Sweet and Tart Red Cabbage
Millet Cookies
Rooibos Chai Tea
May 7–25th Anniversary Celebration ($18)
Sparkling Orange Mineral Water
French Onion Soup w/Herbed Croutons
Nutty Lentil Slices w/Creamy Shitake Gravy
Green Beans with Slivered Almonds & Crunchy Leek Strips
Sweet Potato Spears
Kale, Romaine & Radicchio Salad with Beets & Meyer Lemon Dressing
Carrot, Zucchini & Pineapple Cake w/ Fresh Strawberries
Assorted Teas
May 14
Cantonese Spring Veggie Soup w/ Silken Tofu
Vegetarian Mu Shu w/ Plum Sauce
Steamed Short Grain Rice w/ Peas
Stir Fried Chinese Greens
Mixed Pickled Veggies
Almond Cake
Tea
May 21
Tortilla-Veggie Soup
Tacos w/ BBQ Tempeh, Marinated Veggies and Avocado Cream
Stewed Black Beans
Quinoa, Corn and Confetti Veggie Pilaf
Mixed Green Salad w/ Mango-Lime-Cilantro Dressing
Coconut-Orange Bars
Cinnamon Café con Leche
May 28–Memorial Day Holiday
(no dinner)
February 2012:
February 6
Beet Borscht with Tofu Sour Cream
Buckwheat-Potato Croquettes w/ Rich Onion Gravy
Roasted, Glazed Carrots, Parsnips and Leeks
Simmered White Beans w/ Braised Cabbage and Onions
Mixed Green Salad w/Mustard Vinaigrette
Poppyseed Cake
Tea
—
February 13 – Valentine’s Day Celebration
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 w/ Pickled Red Onions and Avocado Tofu Cream
Long Grain Brown Rice w/ Toasted Pumpkin Seeds
Roasted Cauliflower and Carrots
Mixed Greens and Jicama Salad with Cilantro-Lime Dressing
Coconut Macaroons
Cinnamon Grain Coffee
—
February 27
Kabocha Squash Miso Soup
Short Grain Brown Rice w/ Sunflower Seed-Dulse Sprinkle
Roasted Onions w/ Tahini-Miso Sauce
Simmered Aduki Beans w/ Sweet Potato, Lotus Root and Ginger
Crunchy Kale Salad w/ Mirin-Citrus Dressing
Walnut-Raspberry Gems
Kukicha
—
March 2012:
March 5
Chinese White Cabbage Soup
Braised Tofu and Tree Ear Mushrooms w/ 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 w/ Spring Veggies
Roasted Veggie Polenta Pizza
Tuscan Simmered Cannellini Beans
Braised Cauliflower, Cabbage and Fennel w/ Green Olives
Mixed Greens Salad w/ Italian Dressing
Chocolate Dipped Almond-Anise Biscotti
Tea
—
March 26
Sweet and Sour Broth w/ 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
MONTHLY MENUS FOR 2011
(Scroll down for 2009 and 2010 menus)
January
January 10
White Cabbage, Potato and Celery Root Chowder
Polenta-Veggie Squares w/ Wild Mushroom Sauce
Chick Peas w/ Garlicky Mustard Greens
Balsamic Roasted Beets, Carrots, Parsnips
Mixed Green Salad
Orange-Kumquat Spice Bars
Grain Coffee
———–
January 17
Beet Borscht w/ Dill Tofu Sour Creme
Kasha Varniska w/Rich Onion Sauce
Lentil and Root Vegetable Stew
Cabbage Sauté
Mixed Green Salad w/ Sweet and Tart Dressing
Apple Cake
Tea
———–
January 24–James Holloway, Chef
———–
January 31
Yellow Split Pea Soup
Seitan-Pumpkin Curry
Basmati Brown Rice
Kale, Cabbage, Carrot Sauté w/ Mustard Seeds
Radish Pickle
Poppadums
Saffron-Sesame Crunch Bars
Tea
February
February 7
White Cabbage and Silken Bean Curd Soup
Vegetarian Mu Shu with Plum Sauce
Scallion-Long Grain Brown Rice
Chinese Greens Stir Fry with Garlicky Black Bean Sauce
Pickled Daikon, Carrot and Sprout Salad
Peanut Butter Bars
Jasmine Green Tea
February 14– Valentine’s Day
Split Pea Soup with Minted Tofu Cream
Neatloaf with Mushroom Gravy
Mashed Potatoes
Roasted Carrots and Beets with Pomegranate-Balsamic Glaze
Romaine-Radicchio and Mixed Green Salad
Chocolate-Brown Rice Crispy Balls
Selection of Herbal Teas
February 21
Lentil Soup
Buckwheat-Potato Croquettes with Sunny Onion Sauce
Mashed Carrots and Parsnips
Red Cabbage Sauerkraut
Fresh Kale Salad with Savory Tempeh “Croutons”
Pecan Lace Cookies
Tea
February 28
Rich Miso Soup with Sweet Potato
Short Grain Brown Rice with Eda Mame
Gingery Simmered Aduki Beans with Red Kuri Squash
Tempura Pancakes, Temple Vegetarian Style
Citron Pickled Chinese Cabbage
Sesame-Pumpkin Seed Crunch Bars
Gen Mai Cha
March
March 7–Latin Flavors
Chupé de Quinua (Quinoa Chowder)
Porotos Guisados (Bean and Vegetable Stew)
Arroz Brazileiro (Brazilian-style rice)
Budin de Coliflor con Salsa de Choclo (Cauliflower Flan with Corn Sauce)
Couve a Mineira (Braised Collard Greens)
Merenquitos de Mani (Little Peanut Meringues)
Te (Tea)
March 14
Mushroom-Barley Soup
Three Grain and Lentil Burgers with Rich Brown Gravy
Scalloped Sweet Potatoes and CarrotsSteamed Broccoli and Cauliflower with Miso-Peanut Dressing
Mixed Green Salad
Poppyseed Cake
Barley Tea
March 21–Spring Equinox Celebration
French Onion Soup with Herbed Croutons
Rice and Barley Pilaf with Mushrooms and Spring Vegetables
Chick Pea, Seitan and Roasted Veggie Casserole
Marinated Cucumber Salad
Mixed Green Salad
Chocolate Chip Cookies
Grain Coffee
March 28–James Holloway Chef
Minestrone Soup
Savory Tofu Frittata with Roasted Tomato Sauce
Brown and Wild Rice Pilaf
Braised Broccoli with Colorful Cauliflower
Mixed Green Salad with Croutons and Vinaigrette
Carrot Cake
Refreshing Mint Tea
April
April 4
Red and White Miso Soup
Short Grain Brown Rice with Bamboo Shoots
Braised Vegetables with Tofu
Warm and Spicy Cabbage Slaw
Wakame Salad with Sweet and Tart Ginger Dressing
Apple Pie
Gen Mai Cha
April 11
Golden Veggie and Rice Soup
Millet-Chickpea Loaf w/ Saffron Tomato Sauce
Sweet and Sour Braised Carrots
Sautéed Greens w/Garlic
Pickled Savoy Cabbage
Trail Mix Cookies
Tea
April 18–Passover Holiday
(no dinner)
April 25
“No Chicken” and Rice Noodle Soup
Tofu Cutlets w/ Onion Gravy
Rice Pilaf
Roasted Vegetable Medley
Mixed Green Salad w/ Creamy Herb Dressing
Apple-Matzoh Pudding Cake
Tea
May
May 2–Cinco De Mayo Celebration
Spring Vegetable Posole
Tempeh-Nopale-Mushroom Enchiladas w/ Salsa Ranchera and Pickled Veggies
Rice with Achiote
Cuminy Roasted Carrots and Sweet Potatoes
Avocado, Red Onion, Tomato and Mixed Green Salad
Cinnamon-Almond-Chocolate Cookies
Grain Coffee
May 9–24th Anniversary Celebration
$18
Basket of Breads with Creamy Herbed Tofu Spread
Saffron-Mushroom Broth with Leeks and Potatoes
Asparagus-Roasted Cauliflower Tofu Quiche
Almond-Quinoa-Spring Veggie Pilaf
Minty Sugar Snap Peas with Pearl Onions
Mixed Green Salad with Ginger-Citrus Vinaigrette
Lemon Cake w/ Coconut Cream and Raspberry Coulis
Selection of Teas
May 16
Yellow Split Pea-Asian Veggie Soup
Green Tea-Miso Glazed Tempeh Cutlets
Jasmine Brown Rice
Mixed Vegetables with Rich Curry Sauce
Tossed Green Salad with Lime-Mint Dressing
Coconut-Date Bars
Tea
May 23-James Holloway, Chef
Creamy Red Lentil Soup
Tempeh Croquettes w/Caramelized Onion Gravy
Brown and Red Rice Pilaf
Braised Green Cabbage and Broccolini w/Ginger Vinaigrette
Sauteed Spring Greens w/Chives
Coconut Cookies
Mint Tea
May 30-Memorial Day
(no dinner)
June
June 6–James Holloway, Chef
Classic Split Pea Soup
Tofu Vegetable Frittata
Long Grain Brown Rice Pilaf
Roast Cauliflower with Braised Carrots and Fennel
Raw Kale and Greens Salad with Meyer Lemon Vinaigrette
Zucchini Cake
Mint Melange Tea
—–
June 13 – Chef James Holloway
Caribbean Sweet Potato Soup
Savory Garbanzo Bean Cutlets with Shiitake Gravy
Steamed Summer Squash with Roasted Red Onions
Green and Red Cabbage Slaw
Fresh Cucumber and Daikon Radish Pickle
Chocolate Chip Cookies
African Rooibos Tea
—–
June 20
Moroccan Lentil Soup
Summer Veggie Tagine with
Green Olives and Preserved Lemon
Quinoa Pilaf with Caramelized Onions
Baba Ghanoush with Pita Triangles
Mixed Green Salad with Citrus Vinaigrette
Orange Spice Bars
Mint Tea
—–
June 27
Mushroom Consommé with Summer Greens
Tempeh-Potato Croquettes with Tarragon Mayo
Rice, Barley and Caramelized Onion Pilaf
Summer Vegetable Succotash
Mixed Green Salad with Toasted Dulse
Coconut Date Bars
Tea
—–
July
July 4 – Independence Day Holiday, No Dinner
—–
July 11
Light Summer Miso Soup
Nori Roll-ups with Marinated Tempeh and Ginger Pickles
Roasted Corn and Summer Squash Salad
Pickled Carrots and Turnips
Mixed Green Salad
Cool Apple Gel with Fresh Fruit
Barley Tea
—–
July 18 – Chef Susanne Jensen
French Meadows Favorites
Corn Chowder
Rice Salad
Lentil Pate with Rye Crackers
Roasted Yellow Squash and Onion
Mixed Green Salad with Tahini Red Onion Dressing
Chocolate Chip Cookies
Kukicha Tea
July 25 – Chef Susanne Jensen
White Bean Vegetable Soup
Tempeh in Mustard Herb Sauce
Brown Basmati Rice
Mixed Vegetable Medley
Baby Greens with Lemon Vinaigrette
Mini Chocolate Cup Cakes
Lemon Ginger Tea
August 1
Tuscan Veggie Soup with Pesto
Chickpea and Roasted Veggie Salad
Toasted Rice, Mint and Parsley Salad
Baba Ghanoush with Pita Chips
Greek Salad
Baklava
Mint Tea
—–
August 8
Cannelini Bean Vegetable Soup
Tofu Cutlets w/Shiitake Onion Gravy
Millet and Quinoa Grain Pilaf
Mixed Braised Summer Vegetables
Kale and Greens Salad w/Vinaigrette
Dessert
Cookies
Chai Tea
—–
August 15
Creamy Corn Chowder
Tempeh Chili
Spanish Rice Pilaf
Roast Summer Vegetable Gratin
Mixed and Wild Green Salad
Meyer Lemon Cake
Mint and Lemon Grass Tea
—–
August 22
Silken Rice and Veggie Soup
Millet-Veggie Croquettes with Basil Mayo
BBQ Flavor Baked Beans
Corn on the Cob
Cucumber, Tomato and Mixed Green Salad
Blueberry Tea Cakes
Tea
—–
August 29
Creamy Chana Dal and Veggie Soup
Long Grain Rice with Shredded Carrots and Coconut
Curried Red Kidney Beans with Roasted Butternut Squash
Succulent Mixed Vegetables
Wilted Cabbage and Collard Salad
Poppadums
Crisp Coconut Cookies
Tea
—–
September
September 5–Labor Day Holiday
No Dinner
—–
September 12
Sweet Potato Posole with Cilantro Cream
Black Bean-Chipotle Seitan Crunchy Tacos
Mexicali Rice
Steamed Broccoli and Sunburst Squash
Cabbage-Kale-Apple-Carrot Slaw with Spicy Lime Dressing
Wheat Free/Gluten Free Chocolate Brownies
Cinnamon Grain Coffee
—–
September 19
Minestrone Soup
Artichoke Thyme Tofu Frittata
Cool Quinoa Salad
Roast Cauliflower and Summer Squash
Chiffonade Kale Salad
Cookies
Red Rooibos Tea
——
September 26
Shiitake Mushroom Consomme
Sunny Seed Garbanzo Patties w/Onion Gravy
Millet Pilaf
Roast Winter Squash Triangles
Mixed Cabbage Coleslaw
Carrot Cake
Mint Melange Tea
——-
2010
JANUARY:
January 4–New Year’s Celebration Southern Style
Turnip, Collard Greens-Mushroom Soup
Cornbread Muffins
Black-eyed Pea and Veggie Croquettes w/ Red Onion Relish
Pecan-Brown Rice Pilaf
Sweet Potato Spears w/ Barbecue Glaze
Carrot-Cabbage Slaw
Rich Ginger-Coconut Cake w/Tofu-Coconut Cream
Chicory Grain Coffee
January 11
Hearty Beet and Cabbage Borscht
Kasha Varnishka w/ Creamy Onion Sauce
Mashed Carrots and Sweet Potatoes
Tangy Cucumbers w/Dill Vinaigrette
Mixed Greens Salad w/ Rye Croutons
Apple Cake
Tea
January 18
Winter Veggie Chowder
Red Rice-Mushroom Croquettes
Chick Pea Casserole w/ Creamy Onion- “Cheese” Sauce
Maple-Glazed Roasted Carrots and Parsnips
Collard Greens Sauté
Trial Mix Cookies
Tea
January 25–James Holloway, Chef
Green Split Pea Soup
Tofu Stroganoff
Brown and Wild Rice Pilaf with Carrot Chunks
Braised Winter Vegetables
Green and Red Cabbage Slaw
Millet Oatmeal Cookies
Tea
FEBRUARY:
February 1
Miso Soup w/ Bok Choy
Sweet Simmered Aduki Beans w/ Red Kuri Squash
Short Grain Brown Rice
Arame, Carrot, Lotus Root, Broccolini Salad
Watercress w/ Ginger-Sesame Vinaigrette
Peanut Butter Crispy Bars
Kukicha
February 8
Smooth and Creamy Red Lentil Soup
Tofu Vegetable Fritatta
Long Grain Brown Rice Pilaf
Braised Collards and Kale w/Carrots
Wild Greens Salad w/Creamy Avocado Dressing
Coconut Cookies
Mint-Lemon Grass Tea
February 15
Home Style Lentil Soup
Hungarian Cabbage Rolls
Buckwheat-Mushroom Pilaf
Oven-Braised Carrots w/ Dill Seeds
Arugula Salad
Raspberry Gems
Tea
February 22
Winter Veggie Posole
BBQ Seitan Crunchy Tacos w/ Pickled Red Onions and Avocado Cream
Annato Rice
Simmered Black Beans
Roasted Sweet Potatoes w/ Star Anise, Ginger and Lime
Mixed Greens w/ Blood Orange Vinaigrette
Chocolate-Coconut Squares
Cinnamon Grain Coffee
MARCH:
March 1
Goan Caldo Verde
Spicy Chickpea and Lotus Root Stew
Basmati Rice
Butternut Squash Roasted w/ Garum Masala
Green Beans w/Toasted Coconut &
Ginger
Three Sprout Salad
Carrot Cake
Tea
March 8
Roasted Mushroom Broth w/ Watercress
Hearty Saffron-Infused Five-Vegetable Stew
Creamy Polenta
Garlicky, Slow Simmered Cannellini Beans
Winter Greens w/ Lemon & Ginger
Fruit Compote w/ Cashew Cream
Tea
March 15
Minestrone Soup
Garbanzo Onion Cutlets w/Tahini Sauce
Millet Pilaf
Stewed Red Cabbage
Roast Cauliflower w/Braised Carrots
Oatmeal Chocolate Chip Cookies
African Rooibos ‘Red Bush’ Tea
March 22
Spring Equinox Celebration
Barley-Navy Bean-Spring Veggie Soup
Onion-Roasted Cauliflower-Sun Dried Tomato Frittata
Quinoa-Pine Nut-Veggie Pilaf
Steamed Asparagus w/ Carrots
Mixed Green Salad w/ Herb Dressing
Orange Spice Cake
Tea
March 29
Gingery Veggie-Mushroom Congee
Sweet and Sour Tempeh
Veggie Fried Brown Rice
Long Beans w/Five Spice Sauce
Crunchy Lotus Root-Carrot-Napa Cabbage Salad
Almond Cookies
Jasmine Green Tea
APRIL:
April 5
Inspired by Shaker Cookery:
Vegetable Barley Soup
Warm Rosemary Biscuits
Rice Croquettes w/ Creamy Caper and Parsley Sauce
Shaker Baked Beans
Glazed Carrots w/ Herbs
Cabbage Salad
Maple Syrup Gingerbread Cake w/ Lemon Sauce
Tea
April 12
Lentil Soup
Tempeh-Potato-Kasha Croquettes
w/ Red Onion Gravy
Caraway Cabbage
Braised Root Veggies w/ Parsley Sauce
Crisp Cucumber Salad
Date-Walnut Dessert Muffins
Barley Tea
April 19
Miso Soup w/ Wakame and Tofu
Okonomi Yaki (Japanese Vegetable Pancake)
Short Grain-Aduki Rice
Sweet Simmered Carrots, Onion and Daikon
Three Cabbage Salad
Sesame Crunch Bars
Gen Mai Cha
April 26
Inspirations from Bryant Terry’s “Vegan Soul Kitchen”
Mustard Greens and Roasted Yam Soup
Smothered Seitan Medallions w/ Mushroom Gravy
Red Beans and Rice
Roasted Root Vegetables w/ Garlic Lime Sauce
Cabbage-Carrot-Cayenne Cole Slaw
Pecan-Coconut Lace Cookies
Mint Tea
MAY:
May 3
Mushroom Broth w/ Rice Noodles and Veggies
Gingery Braised Tofu
Long Grain Rice w/ Peas
Mixed Vegetable Stir Fry
Pickled Chinese Cabbage
Chocolate-Peanut Butter Balls
Kukicha
May 10–23rd Anniversary Celebration
James Holloway and Gary Alinder, chefs
($18)
Lemony Spinach-Rice Soup
Warm Pita Bread w/Creamy Fava Bean Hummus
Garbanzo-Veggie Cutlets w/ Parsley-Tahini Sauce
Cracked Wheat-Scallion Salad
Braised Spring Vegetable Melange
Greek Salad
Walnut Cake w/ Meyer Lemon Syrup Glaze and Fig Compote
Mint Tea
May 17
Onion Miso Soup w/ Watercress and Dulse
Rye Bread w/ Smoked Tofu Cheese
Three-Grain and Veggie Loaf w/ Caramelized Onion Gravy
Mashed Carrots and Sweet Potatoes
Mixed Greens and Sprouts Salad
Trail Mix Cookies
Tea
May 24–James Holloway, chef
May 31–Memorial Day Holiday
(no dinner)
June
June 7 – James Holloway, Chef
Lentil Soup; Garbanzo Cutlets with Gravy; Quinoa Pilaf; Roasted Beets and Cauliflower; Mixed Greens with Meyer Lemon Vinaigrette; Chocolate Chip Cookies; Mint Melange Tea
June 14 -James Holloway, Chef
Yellow Split Pea Soup; Shiitake Tempeh Stroganoff; Brown Rice Pilaf; Braised Summer Vegetables; Arugula, Corn, and Tomato Salad with Caramelized Red Onion; Millet Oatmeal Cookies; African Rooibos Tea
June 21
Thai Lemon Grass Coconut Corn Soup; Braised Tempeh with Long Beans and Peanut Sauce; Jasmine Brown Rice; Curried Cauliflower, Sweet Potatoes and Peas; Tangy Cucumber, Radish, Romaine Salad; Banana-Coconut Muffins; Tea
June 28 – Meredith McCarty speaks on Low-Acid Eating: The Best of Macrobiotic, Vegan, and Raw
Mushroom and Garlic Broth with Summer Greens; Farfalle with Arugula Pesto and Roasted Cherry Tomatoes; Simmered Cannellini Beans with Thyme and Caramelized Onions and Carrots; Steamed Green Beans with Glazed Walnuts and Citrus Dressing; Mixed Green Salad; Peach Cobbler with Rice Dream; Cinnamon Grain Coffee
July
July 5 – Independence Day Weekend, No Dinner
July 12 -Maral Haddeland and Gerard Lum host A Health Show-and-Tell
Fresh Corn and Sweet Potato Posole; Black Bean, Nopale and Barbecue Seitan Crunchy Tostadas with Guacamole, Pickled Red Onions and Tofu Sour Cream; Achiote Rice; Braised Chayote and Sunburst Squash; Mixed Greens with Jicama, Mango and Lime Vinaigrette; Sweet Corn Cake; Iced Mint Tea
July 19 – Guest Chef Chuck Collison
Cream of Summer Squash Soup; Quinoa Pilaf with Cumin Scented Shiitake Sauce; Corn, Basil, and Olive Tofu Tart; Broccoli with Rosemary Caper Dressing; Fresh Salad Greens with Strawberry Vinaigrette; Blueberry Crunch Bars; Mint Tea
July 26 – Guest Chef Susanne Jensen
Mrs. Jensen’s Summer Soup; White Beans with Garlic, Onion and Fresh Herbs; Polenta and Pesto; Roasted Summer Vegetables; Mixed Greens Salad with Lemon Vinaigrette; Chocolate Chip Cookies; Herb Tea
August
August 2
Tamarind-Lentil-Summer Veggie Soup
Quinoa-Potato-Pumpkin Seed Croquettes w/ Chipotle-Lime Mayo Topping
Corn and Roasted Summer Squash Salad
Carrot Salad w/Cilantro and Toasted Cumin and Coriander
Mixed Green Salad w/ Creamy Avocado Dressing
Plum Crunch Cake
Tea
August 9
Light Summer Miso Soup w/ Wakame
Nori Roll-ups w/ Braised Tempeh, Sushi Rice, Napa Cabbage, Cashew Cream, Pickled Ginger
Soba Noodle Salad w/ Eda Mame, Corn and Arame
Mixed Greens with Gingery Dressing
Brown Rice Crunch Bars
Gen Mai Cha
August 16–Susanne Jensen, Chef
August 23–James Holloway, Chef
Navy Bean & Summer Veggie soup
Tofu Artichoke & Sun-dried Tomato Fritatta
Mixed Grain Pilaf w/ Roasted Pumpkin Seeds
Steamed Leafy Greens w/Ginger Viniagrette
Summer Squash w/Creamy Avocado Dressing
Red Cabbage Pickle
Heavenly Coconut Cookies
Cool Mint Lemon Grass Tea
August 30
Red Lentil-Mushroom-Barley Soup
Tempeh-Potato Croquettes w/ Dill Mayo Topping
Mashed Carrots and Sweet Potatoes
Tangy Zucchini and Fresh Corn Salad
Wilted Greens w/ Balsamic Roasted Beets
Oatmeal-Raisin Cookies
Tea
September
September 6–Labor Day Holiday
(no dinner)
September 13
Creamy Sweet and Tart Chickpea Soup
Summer Vegetable Moussaka
Long Grain Brown Rice-Cabbage-Carrot Pilaf
Steamed Cauliflower with Kalamata Olive Dressing
Mixed Green, Cucumber and Tomato Salad
Semolina-Lemon “Honey” Cake
Mint Tea
September 20
Creamy White Bean Soup w/ Arugula
Quinoa-Corn-Barley Pilaf
Stuffed Cabbage Rolls w/ Roasted Tomato Gravy
Steamed Green Beans w/ Caramelized Onion Dressing
Braised Carrots and Fennel
Pear and Berry Kanten
Tea
September 27
White Cabbage & Corn Soup
Braised Tofu w/ Shiitake Mushroom Sauce and Sugar Snap Peas
Long Grain Brown Rice
Bok Choy Stir Fry
Quick Pickled Cucumber
Crisp Carrot, Daikon and Sprout Salad
Teff Date-Nut Bars
Tea
October
October 4
Latin American Flavors:
Crema Anaranjada (Winter Squash Soup)
Chipå Guasu (Paraguayan Corn and Leek Casserole)
Frijol Boludo (Colombian Style Red Kidney Beans)
Cochayuyo (Chilean Simmered Sea Vegetable)
Couve a Mineira (Brazilian Braised Collards with Garlic and Onions)
Quinua Graneada (Quinoa Pilaf)
Flan de Coco y Chocolate
Té de Manzanilla (Chamomile Tea)
——-
October 11–James Holloway, chef
Split Pea Soup
Tofu Mushroom Stroganoff
Brown Rice Pilaf
Broccoli, Cauliflower & Carrots
Roasted Red Beet Salad
Zucchini Cake
Mint Tea
——
October 18
Tomato-Barley Soup w/ Roasted Garlic and Navy Beans
Mushroom-Tempeh Shepherd’s Pie
Long Grain Rice Pilaf
Braised Broccoli w/ Caramelized Shallots
Maple-Citrus Glazed Delicata Squash
Poppyseed Bars w/Meyer Lemon Glaze
Tea
——-
October 25–James Holloway, Chef
White Bean and Fennel Soup
Tempeh Vegetable Enchiladas
Spanish Rice
Green and Red Curly Kale
Salad of Baby Mixed Greens w/ Lemon Vinaigrette
Chocolate Chip Cookies
Lemon Grass and Chamomile Tea
——-
November
November 1
Butternut Squash-Aduki Bean Soup
Mushroom-Broccoli Tofu Frittata
Long Grain Rice w/ Carrot and Cabbage Sauté
Glazed Roasted Root Veggies
Gingery Braised Collards and Kale
Trail Mix Cookies
Mint Tea
——-
November 8–James Holloway
Lentil soup
Garbanzo Bean Cutlets w/Shitake Mushroom Gravy
Quinoa Pilaf
Colorful Cauliflower and Broccoli
Braised Red Cabbage
Carrot Cake
Mint Melange
——-
November 15
Vegetarian “Chicken” Noodle Soup
Sunny-Millet-Veggie Loaf w/ Hearty Onion Gravy
Braised Cabbage and Carrots
Roasted Sweet Potato Spears
Autumn Greens Sauté
Pear Crunch
Tea
——-
November 22–Thanksgiving Celebration
Mixed Baby Greens Salad w/ Glazed Walnuts, Kumquats and Smoked Tofu
Corn Bread
Butternut Squash Savory Bread Pudding
Mashed Yukon Gold Potatoes w/ Pearl Onion Gravy
Green Beans w/ Slivered Almonds
Orange Cranberry Chutney
Pecan-Date Pie w/ Tofu Whipped Cream
Assorted Herbal Teas
——-
November 29
Miso Soup w/ Watercress, Wakame and Shiitake Mushrooms
Short Grain Brown Rice w/ Millet
Five Flavor Soy Bean Stew
Oven Braised Red Kuri Squash
Arame-Carrot-Edamame-Arugula Salad
Napa Cabbage Pickle
Peanut Rice Crispy Bars
Gen Mai Cha
December
December 6
Lentil-Swiss Chard-Tomato Soup
Three-Mushroom Rice Pilaf
Sweet Potato-Potato Latkes
Roasted Root Vegetable Melange
Arugula-Broccoli Salad with Sesame Dressing
Chocolate Chip Cookies
Tea
———–
December 13
Country Style Miso Soup
Toasted Millet and Quinoa Pilaf
Stewed Kidney Beans w/ Butternut Squash
Kale and Collards w/ Fried Shallots
Crisp Carrot, Daikon and Sprout Salad
Raspberry Gem Cookies
Tea
———–
December 20–Winter Solstice Celebration
(James Holloway and Gary Alinder Chefs)
Cranberry Punch
Gingered Butternut Squash Soup with Roasted Corn and Sage
Wild Rice-Seitan Croquettes w/ Creamy Mushroom Saue
Roasted Brussels Sprouts w/ Hazelnuts and Lemon Zest
Cranberry-Apple Compote
Baby Greens Salad w/ Pomegranate, Pecans and Balsamic Vinaigrette
Holiday Cranberry-Nut Cake
Variety of Herbal Teas
———–
photo by Gerard Lum
——-
Members of the Monday Night team, past and present. From left: Miklane Janner, Patricia Becker and Ilona Pollak, all dinner managers, Gary Alinder and Chuck Collison, chefs.
——-
MENUS FOR 2009
January 5–Southern New Year’s Celebration
Vegetable Gumbo
Cornbread
Three Grain Croquettes w/ Country Gravy
Stewed Black-eyed Peas w/ BBQ Seitan
Glazed, Roasted Sweet Potatoes
Braised Collard Greens
Benne-Raisin Bars
Chicory Grain Coffee
January 12–James Holloway
Classic Split Pea Soup
Tofu Frittata w/Pearl Onions and Shiitake Mushrooms
Brown and Wild Rice Pilaf
Roast Winter Vegetables
Green and Red Cabbage Slaw
Millet Oatmeal Cookies
Lemon Grass and Mint Tea
January 19
Moroccan Chickpea and Lentil Soup
Tagine of Sweet Potatoes, Carrots, Pearl Onions
Couscous
Wilted Arugula and Spinach Salad w/Preserved Lemons and Olives
Bessara Dip w/ Pita Crisps
Date-Nut Bars
Mint Tea
January 26
Three Mushroom-Wild Rice Soup
Chickpea Cutlets w/ Rich Onion Gravy
Mashed Potatoes
Roasted Root Veggies
Braised Cabbage and Winter Greens
Pear Cake
Tea
February 2
Cannellini Bean-Roasted Tomato Soup
Neatloaf w/Mushroom Gravy
Mashed Potatoes w/ Chives
Braised Carrots, Parsnips, Peas
Mixed Greens w/Silky Mustard Dressing
Trail Mix Cookies
Tea
February 9
Miklane’s Birthday Celebration
Yellow Split Pea-Vegetable Soup
Jeweled Sweet Rice Pilaf
Curried Tofu, Potatoes, Squash
Vegetable Medley
Mixed Green Salad Delicious, Vinaigrette
Fresh Coriander Chutney
Apricot Gems
Tea
February 16
Beet and Cabbage Borscht
Kasha Varniska w/Tahini-Onion Sauce
Sweet and Tart Red Cabbage w/ Apples
Maple-Glazed Roasted Winter Squash
Cucumber Salad
Poppy Seed Cake
Tea
February 23
Cantonese Vegetable Soup
Savory Tofu w/Black Bean Sauce
Brown Rice-Veggie Sauté
Braised Chinese Broccoli
Pickled Carrots, Cucumber, Radish
Peanut Butter Cookies
Jasmine Green Tea
March 2
Mushroom-Barley Soup
Hungarian Noodles and Cabbage
Hearty Root Veggie and Seitan Stew
Green Beans w/ Red Onion Vinaigrette
Arugula Salad w/ Balsamic Dressing
Winter Fruit Compote w/ Cashew Cream
Tea
March 9
Sopa de Pozole
Enchiladas Rojas
Frijoles Negros de Ollas
Arroz a la Mexicana
Camotes al Horno
Ensalada Mixta
Pan de Elote
Te de Hierba Buena
March 16
Curried Sweet Potato Soup
Millet Loaf w/ Rich Peanut Sauce
Simmered Red Beans w/ Butternut Squash
Kale and Collard Sauté
Pickled Beet, Radish and Red Onion Salad
Bread Pudding w/ Tofu Cream
Grain Coffee
March 23–Spring Equinox Celebration–James Holloway
Potato Leek Soup w/ Croutons
Tempeh Triangle Turnovers w/ Parsley Pesto
Multi-Grain Rice Pilaf
Broccoli and Cauliflower w/ Ume Plum Sauce
Spring Green Salad w/ Arugula and Sweet Fennel
Millet Oatmeal Delight Cookies
Tea
March 30
Miso Soup w/ Watercress
Short Grain Rice w/ New Ginger
Savory Simmered Soy Beans & Veggies
Braised Hijiki and Carrots
Asparagus w/ Black Sesame Dressing
Citron Pickled Chinese Cabbage
Brown Rice Crispy Squares
Gen Mai Cha
April 6
Lentil-Mushroom Soup
Buckwheat-Potato Croquettes w/ Rich Onion Gravy
Nutmeg-Scented Mashed Carrots
Red Cabbage Kraut
Sweet and Tart Cucumber Salad
Apple-Raisin Spice Bars
Tea
April 13
White Bean-Cabbage Soup
Tofu Cacciatore
Polenta Triangles
Roasted Carrots, Fennel and Onions
Garlicky Broccoli Rabe Sauté
Almond-Anise Biscotti
Mint Tea
April 20
Tortilla-Pinto Bean Soup
Roasted Seitan and Butternut Squash Soft Tacos w/ Pickled Red Onions and Tofu Sour Cream
Brown Rice w/Corn & Pumpkin Seeds
Cauliflower Three Ways
Mixed Greens w/ Radish and Cucumber
Coconut Cake w/ Chocolate Frosting
Cinnamon Grain Coffee
April 27–James Holloway
Split Pea Soup
Tofu Veggie Stroganoff w/ Sour Cream
Brown Rice Pilaf
Braised Broccoli and Bok Choy w/Gingery Vinaigrette
Green and Red Cabbage Slaw
Chocolate Chip Cookies
Tea
——-
May 4
Spring Veggie-Rice Soup
Tempeh “Tuna”-Noodle Casserole
Simmered Red Beans w/ Sweet Potatoes
Marinated Land and Sea Veggies
Arugula Salad w/ Italian Dressing
Corn Cake w/ Strawberries and Tofu Cream
Tea
May 11–Anniversary Celebration
James Holloway and Gary Alinder, chefs
Sparkling Fruit Juice Punch
Sweet Potato Coconut Soup
Browned Cutlets of Tofu w/Onion Herb sauce
Long Grain Rice Pilaf
Green Beans w/Carmelized Onion, Julienne Carrots, and Slivered Almonds
Farmers Market Greens w/Meyer Lemon Silky Dressing
Almond Lemon Cake w/Chocolate Mousse and Raspberry Sauce
Assorted Teas……
May 18
Gingery Aduki Bean-Mushroom Soup
Short Grain Brown Rice w/ Eda Mame
Braised Daikon w/ Savory Miso Sauce
Arame-Carrot-Onion Tempura
Green Beans w/ Tangy Dressing
Pressed Chinese Cabbage Salad
Lemony Sesame Cookies
Gen Mai Cha
June 1
Lentil-Spinach
Soup w/ Cumin and Smoked Paprika
Chickpea-Eggplant Cutlets w/ Roasted Tomato Sauce
Couscous
Cauliflower w/ Saffron, Currents and Almonds
Salad Greens w/ Creamy Aioli Dressing
Greek Tahini Cake
Mint Tea
June 8–James Holloway
Minestrone Soup
Browned Tofu Cutlets w/ Mushroom Sauce
Mixed Grain Pilaf
Savory Braised Cauliflower and Carrot
Field Greens Salad w/ Meyer Lemon Silk Dressing
Millet Delight Cookies
June 15–James Holloway
French Onion Soup
Millet Tempeh Burgers w/ Puttanesca Sauce
Tabbouleh Salad
Sweet Corn Salad
Broccoli Salad
Zucchini Cake
Tea
June 22
Yellow Split Pea Soup w/ Fresh Mint
Five-flavor Rice Plate: Fried Tempeh w/ Peanut Sauce, Sweet Potato Curry, Fresh Corn Salad, Cucumber Salad, Greens Sauté w/ Shiitake Mushrooms, Nori Garnish
Lemon Bars
Jasmine Green Tea
June 29
Corn and Potato Posole
Tostadas w/Saucy Black Beans, Marinated Veggies, Avocado and Tofu Sour Cream
Golden Rice Salad
Cinnamon-Cumin Glazed Sweet Potatoes
Chopped Veggie and Green Salad w/ Lime Vinaigrette
Cool Coconut Custard w/ Mango Sauce
Lemon Grass Tea
July 6–Holiday Weekend (no dinner)
July 13
Farro-Veggie Soup
Mediterranean Salad Bar: Mixed Greens, Fusilli-Roasted Veggie Salad, Marinated Summer Veggies, Cherry Tomatoes, Warm Cannellini Bean-Radicchio Salad, Whole Wheat French Bread w/ Tapenade
Baklava
Iced Mint Tea
July 20–Susanne Jensen
Corn Soup
White Beans w/ Garlic, Onion and Fresh Herbs
Polenta and Pesto
Roasted Summer Vegetables
Mixed Greens Salad w/ Lemon Vinaigrette
Couscous Cake w/ Strawberry Topping
Herb Tea
July 27
Chilled Beet Borscht w/ Tofu Sour cream
Tempeh-Potato Croquettes w/ Tarragon “Mayo”
Barley-Rice-Corn Salad
Glazed, Roasted Summer Veggies
Mixed Greens w/ Herbed Vinaigrette
Summer Fruit Crunch w/ Rice Dream
Tea
August 3–Chuck Collison
Black Bean Soup w/Jalapeño-Lime-Cashew Cream Swirl
Mexican Lasagna w/ Burdock Veggie Filling
Spanish Rice
Broccoli w/ Toasted Pepitas
Fresh Green Salad w/ Marinated Jicama
Mexican Chocolate Cake
Grain Coffee
August 10–James Holloway
Indian Corn Chowder
Red Lentil Dal
Alo Gobhi
Garam Masala Squash
Summer Cucumber Salad
Coriander Spice Cake
Chai Tea
August 17
Light Summer Miso Soup
Nori Roll-ups w/ Marinated Tempeh and Ginger Pickles
Soba Noodle Salad
Tangy Corn and Summer Squash Salad
Cucumber, Tomato and Mixed Green Salad
Cool Apple Gel w/ Fresh Fruit
Iced Barley Tea
August 24–Chuck Collison
Cream of Summer Squash Bisque
Corn, Basil and Olive Tofu Tart
Herbed Quinoa Pilaf
Green Beans w/ Roasted Red Pepper and Garlic
Fresh Green Salad w/ French Dressing
Strawberry Pudding
Spearmint Tea
August 31–James Holloway
Minestrone Soup
Tempeh Chili
Millet Pilaf
Zucchini, Onion and Red Cabbage Pickle
Arugula Green Salad
Corn Cake
Grain Coffee
——-
September 7–Labor Day Holiday
(no dinner)
September 14–James Holloway
Black Bean Gazpacho
Tofu Vegetable Frittata
Brown Rice Pilaf
Braised Broccoli w/ Ginger Vinaigrette
Spicy Cauliflower Medley
Coconut Cookies
Mint Lemon Grass Tea
September 21, James Holloway
White Bean and Cabbage Soup
Lentil Loaf w/ Roasted Tomato Sauce
Millet Quinoa Pilaf
Roast Fall/Winter Squash
Savory Greens Salad
Zucchini Cake
Chamomile Tea
September 28
Late Summer Veggie Soup w/ Pesto
Provençal Rice and Veggie Salad
Braised Cannellini Beans w/ Roasted Seitan, Fennel and Tomato
Cauliflower “Chicken” Salad w/ Whole Wheat French Bread
Mixed Green Salad w/ Caesar Dressing
Rich Carob-Almond-Fig Squares
Chicory Grain Coffee
——-
October 5
White Bean, Leek and Onion Soup
Butternut Squash Savory Bread Pudding
Quinoa-Corn Salad
Steamed Broccoli w/ Red Onion Dressing
Mixed Green Salad
Poached Pears w/ Whipped Tofu Cream
Tea
——-
October 12
Autumn Veggie and Red Lentil Soup
Roasted Seitan and Potatoes w/ Onion Sauce
Herbed Long Grain Brown Rice
Sweet and Savory Braised Carrots
Kale and Shiitake Mushroom Sauté
Apple Galettes
Tea
——-
October 19
Sweet Potato-Rice Congee
Shanghai Noodles w/ Braised Tofu
Stirfried Asian Greens w/ Garlic Sauce
Cantonese Style Pickled Veggies
Spicy Napa Cabbage
Ginger-Pine Nut Bars
Jasmine Green Tea
——-
October 26
James Holloway, Chef
Potato Leek Soup
Tofu Cutlets with Mushroom Sauce
Brown Rice Pilaf
Braised Kale w/ Gingery Vinaigrette
Baked Baby Beets w/Balsamic Glaze
Millet Oatmeal Cookies
Lemon Grass Mint Tea
——-
November 2
Split Pea Soup
Mushroom-Leek Tofu Frittata
Barley-Wild Rice-Veggie Salad
Gingery Kale and Collard Greens
Carrot-Tempeh-Arame Sauté
Mixed Greens Salad w/Lemon-Tahini Dressing
Raspberry Gems
Tea
——-
November 9–James Holloway, Chef
Creamy Mushroom Soup
Tempeh Vegetable Tart
Millet Pilaf
Braised Broccoli and Carrots
Wild Greens w/ Meyer Lemon Vinaigrette
Chocolate Chip Oatmeal Cookies
Tea
——-
November 16
Chana Dal w/Cayote Squash
Spiced Basmati Rice w/Cashews
Long Beans w/Tahini and Garlic
Cauliflower and Zucchini Sauté
Savory Curried Kidney Beans
Papadums
Carrot Cake
Chai
——-
November 23–Thanksgiving Celebration–James Holloway and Gary Alinder, Chefs
Sparkling Punch
Savory Sage Soup Broth
Bread Basket w/ Miso-Tahini Spread
Tempeh-Vegetable Cutlets w/ Mushroom Gravy and Cornbread Stuffing
Mashed Sweet Potatoes
Green Bean Casserole
Mixed Green Salad (served family style)
Orange-Ginger Cranberry Sauce
Mince “Meat” Pie w/ Tofu Creme
Assorted Teas
——-
November 30
Country Miso Soup w/ Autumn Greens
Steamed Millet and Quinoa
Glazed-Roasted Red Kuri Squash
Stewed Aduki Beans
Sea Palm, Onion and Carrot Sauté
Pressed Salad w/Ginger and Sesame Seeds
Brown Rice Crispy Bars
Kukicha
December 7–James Holloway and Gary Alinder
French Onion Soup
Lentil, Millet and Sunny Seed Cutlets with Tahini Onion Gravy
Long Grain Brown Rice Pilaf
Roasted Cauliflower and Carrots with Black Sesame Seeds
Braised Kale, Collards and Anise with Lemony Vinaigrette
Green Cabbage Pickle
Coconut Cake
Mint Tea
December 14–Winter Solstice Celebration
Holiday Punch
Caramelized Onion and Veggie Broth w/ Herbed Croutons
Neat Loaf w/ Mushroom Gravy
Mashed Potatoes
Sweet and Tart Red Cabbage
Maple-Glazed Butternut Squash w/Dried Cranberries
Brussels Sprouts w/ Warm Walnut Dressing
Persimmon Pudding w/ Slivered Almonds, Pomegranate Syrup and Tofu Cream
Assorted Teas
December 21–Holiday Break (no dinner)
December 28–Holiday Break (no dinner)
the MacroChef 