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AroundHawaii.com March 2014: Greens & Vines


AroundHawaii.com: Greens & Vines “No Heat, Just Eat” Licious Dishes

The Tasty Island’s March 2014 column at AroundHawaii.com, the community voice of Oceanic Time Warner Cable is now published. Yay!

As promised, it’s a review of a highly acclaimed Honolulu restaurant that promotes healthy eating at the highest level, in the form Raw Vegan Gourmet over at Greens & Vines at the corner of Ward & Kapiolani.

Read the full review and vote 5 stars if you like it here!:

AroundHawaii.com: Greens & Vines “No Heat, Just Eat” Licious Dishes

P.S. While I don’t carbon copy AroundHawaii.com articles word-for-word on this blog, for your convenience I will provide just the photos featured at Greens & Vines this month just to give you a visual enticement to click on over there. Enjoy.


Greens & Vines Raw Vegan Gourmet: Living Lasagna:  Layers of Seasoned Zucchini instead of Pasta, Basil Pesto, Sun-dried Tomato Marinara, Macadamia Nut “Ricotta,” Spinach and Sliced Tomatoes. With a Side of Organic Local Salad.


Greens & Vines Raw Vegan Gourment Tapas: Zucchini Unagi, Cauli-Rice, Shiso, Lotus Root


Greens & Vines Raw Vegan Gourment Tapas: Crimini Escargot Skewers with MacNut Garlic Butter, Pesto, Sunflower Croutons, Shallots & Parsley


Greens & Vines Raw Vegan Gourment: Sampler Dips n Chips: Tri-Layer Dip of Sunflower Seed Dip, Guacamole, and Cashew Sour Cream) with Macho Nachos; Mac Nut Spread & Spicy Coco Dip with Flax Seed Thins.

Greens & Vines Raw Vegan Gourmet: Kaffir Miso Pad Thai: Sea Kelp Noodles, Miso Sauce, Kaffir Lime Leaf, Bean Sprouts and Salted Cashews. A Rainbow of Veggies.


Miso, Kaffir  Lime Leaf, Salted Cashew & Sesame Oil Kaffir Pad Thai Sauce

Greens & Vines Raw Vegan Gourmet: *Syl’s Garden Burger w/ Jicama Fries:  An all veggie patty (no fillers like bread crumbs), Onion Bread, our Date Mustard & Cashew Mayo on Kamuela Tomato, & Kula Butter Lettuce, with Jicama Fries and Sun-Dried Tomato, Raisin Ketchup.


Licious Dishes LLC, DBA Greens & Vines owner Sylvia Thompson with her most popular dishes

For more information, please visit:
AroundHawaii.com: Greens & Vines “No Heat, Just Eat” Licious Dishes

11 thoughts on “AroundHawaii.com March 2014: Greens & Vines

  • March 1, 2014 at 8:14 am
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    I’ve sampled the food which is a refreshing change to my normal diet (cooked with animal parts) along with their occasional wine tastings but… did they actually uncork a 2010 Sassicaia?…

    Reply
    • March 1, 2014 at 8:27 am
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      Ryan-San,

      Yep, Cynthia uncorked the 2010 Bolgheri Sassicaia (Cabernet Franc/Tuscany, Italy) however I only took photos of it with the dishes, and didn’t taste it, only taking the food dish samples to go, as I was in a MAJOR rush at the time. Yeah, I know, I missed a great wine pairing op’. Oi. :-|

      Reply
    • March 4, 2014 at 4:54 am
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      Sylvia uses the Coravin to pour out the more expensive wines without uncorking. This is a new device that punches a needle into the bottle capsule and cork, extracts the wine while replacing the wine in the bottle with argon gas to keep it fresh. If you’ll check the level of the wine within the bottle, you will notice that the wine is below the normal level though the capsule and cork is still there.

      Reply
  • March 1, 2014 at 9:22 am
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    Great article. I wish I could be a raw vegan, but I can’t even manage vegan. Oh well :)

    Reply
    • March 1, 2014 at 9:34 am
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      h-Chan,

      TRUST ME, once you taste the “Living Lasagna”, you will DEFINITELY consider going raw vegan GOURMET. That thick layer of Mac Nut “Ricotta” tastes totally like the real deal! That, combined with all the other raw layers of well-seasoned and prepared ingredients were OFF THE CHARTS ono!

      http://www.nuts.com/recipes/macadamia-nut–ricotta-cheese-.html

      Greens & Vines Living Lasagna

      Reply
      • March 2, 2014 at 12:01 pm
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        If I had a home chef, I’d totally do it. It’s not for lack of interest, or fear of the food. It’s just laziness.

        Reply
        • March 2, 2014 at 12:12 pm
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          h-Chan,

          When Sylvia publishes her cookbook, I’ll blog a review on it here, specifically looking for raw vegan recipes that can be done easily without complicated ingredients and procedures. I mean it’s raw… how complicated can it really be? Then again, that CAN make it more complex!

          Reply
          • March 2, 2014 at 1:50 pm
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            Pomai-San

            That would be awesome. I’ll look out for that. For some reason, raw vegan just seems like it requires so much more preparation and thought. I’ll try easy recipes, just as long as I don’t have to wear patchouli oil while preparing them. It seems to be the scent of raw vegans and health food stores everywhere (not including Whole Paycheck).

  • March 4, 2014 at 5:04 am
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    h-Chan
    You crack me up! Eh, we’re gourmet. No patchouli oil here. And tho I am from the 60s, I never wore the stuff:) Hope to get it done this year(?) but, first gotta get through this “Sustainable Meat? Nope!” presentation at the Ala Wai Clubhouse April 8th, 7pm, free. Will do a quick demo on how to make Almond Milk after the presentation (with samples) to start ya off on the right and left foot towards veganism. In addition to Pomai’s wonderful blogsite, if you’ll enter your email address in one of my website to get my monthly newsletter that should be coming out today, you’ll find out when the book is done.

    Reply
    • March 4, 2014 at 11:13 am
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      Hi Sylvia! I’m looking forward to your cookbook, even though I’m not local. In fact, I’d love to go to your presentation, but it would be quite a trip from the DC area :). I do use almond milk and coconut milk in lieu of dairy milk, but that stuff is expensive. It would be great to learn how to make it! I can live w/o dairy (yep, Pomai, even cheese!), so that part isn’t hard. Also, I don’t like eggs, though I eat things made with eggs (like bread). I think it’s the lifestyle change that would be the most difficult (glad to know I can do it w/o the patchouli requirement though :D). As for going raw, I would really love to do it. It just seems so difficult, requiring so much planning, also, I love soup. But I’m really open to the idea, so I will wait for your cookbook to come out! Till then, I’ll sign up for your newsletter. Thanks for the reply!

      Reply

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