Greens & Vines

Greens & Vines

“Raw vegan gourmet is a movement, not a diet.”

-Chef Sylvia Thompson

My collaboration in Spring 2015 with Sylvia Thompson, Chef & Owner of Greens & Vines Raw Vegan Gourmet Restaurant in Honolulu, to create food photography for her cookbook. I also learned about raw vegan food along the way and developed quite a taste for Greens & Vines dishes!

For my article on Greens & Vines + Q & with Chef Sylvia visit:

http://veganforallseasons.com/2015/10/15/greens-vines-raw-vegan-gourmet-restaurant/

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Living Lasagna

Layers of Seasoned Sliced Zucchini, Basil Pesto, Sun-dried Tomato Marinara, Mac Nut “Ricotta” (Big Isle Macadamia Nuts, Lemon Juice, Nutritional Yeast & Sea Salt), Spinach and Tomatoes with a side of Local Green Salad


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Arugula Dinner Salad with Pumpkin Seed Bread

Local Tomatoes, Sundried Olives with Balsamic Vinegar, Garlic, Sea Salt & Olive Oil

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Zucchini Linguini

with Marinated Crimini Mushrooms & Cashew Alfredo Sauce with a Side Greek Salad

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Kung Pao Vegetables

Zucchini, Red Bell, Baby Bok Choy, Mushrooms, Green Onions,

Salted Cashews & Mango in a Spicy, Savory Sauce

 

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Vietnamese Salad Wraps

Crunchy Wraps filled with Herbs, Carrots, Bean Sprouts, Sides of Savory Bon Bon Tahini Sauce & Chile Agave Sauce

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No-bean Hummus with Cucumber, Flax seed Thins

& No-Grain Tabouleh, Jalapeno Relish & Avocado

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Daikon Ravioli with a Spicy Sri Lankan Coconut Filling, Beet & Radish Salad with a Sour Dressing

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Bagels with Cashew Kreme, Capers, Red Onions, Tomatoes, Cucumbers, Flax/Pumpkin Seeds, Almonds, Bell Peppers, Carrots, Onions, Basil, Oregano, Tahini & Thyme 

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Crimini Escargot

With Mac-Nut Garlic “Butter”, Pesto, Sunflower Croutons, Shallots, Parsley & Micro Greens

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Moo Shu Jicama Crepe Wraps

with Cabbage, Carrots, French Beans, Nori & Hoisin Sauce Spinach Salad with Candied Pecans, Onions & a Whole-Orange Dressing

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Kaffir Miso Pad Thai

Sea Kelp Noodles, Colorful Juliened Veggies, Bean Sprouts, Salted Cashews, Kaffir Miso Sauce, Cucumber Mint Salad

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Garden Tacos

Veggie Patty “Refried Beans” made of Sunflower Seeds, Romain,

Grape Tomato Salsa &  “Sour Kreme”

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Middle Eastern Tacos

No Bean Falafels, Romaine Lettuce, Marinated Onions, Garlic Tahini in Licious Dishes Red Bell Pepper/Organic Non GMO Corn Tortilla

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Not Tuna Salad

Sunflower Seeds, Brown Flax, Yellow Onions, Olive Oil and Wheat-Free Tamari

Tuna: Sunflower Seeds, Mac-Nut Mayo, Coconut Water, Dill, Dulse, Green Onions, Celery & Mustard 

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Asian Chopped Salad

Chopped Romaine Lettuce, Bok Choy, Daikon, Green Onions, Carrots, Oranges & Nori with a Savory Sesame Lime Sauce

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Basil Tomato Olive Marinara Zucchini Spaghetti

with a side of Tatsoi Salad, Red Onions, Sun-Dried Olives & Mint

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Wicked ChocolateTart with Vanilla Bean Sauce

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Cheese Cake

Tropical Fruits / Veggies, Nut crust with Dates

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Greens & VInes Chef, Owner & Founder Sylvia Thompson

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