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

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)

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