Greens & Vines Raw Vegan Gourmet

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

-Chef Sylvia Thompson

My work creating food photography with Sylvia Thompson, Chef & Owner of Greens & Vines Raw Vegan Gourmet Restaurant in Honolulu, for her cookbook. I am also learning about raw vegan food along the way as well as developing quite a taste for it!


Bagels with Cashew Kreme, Capers, Red Onions, Tomatoes, Cucumbers

Flax/Pumpkin Seeds, Almonds, Bell Peppers, Carrots, Onions,

Basil, Oregano, Tahini & Thyme 


 Crimini Escargot

With Mac-Nut Garlic “Butter”, Pesto, Sunflower Croutons, Shallots,

Parsley & Micro Greens


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 


Sprouted Seed Pizza Crusts with Sun-Dried Tomato Marinara,

Basil/Macadamia Nut Pesto, Avocado, Sun-Dried Olives

& an Asparagus with Kale Topping


No-bean Hummus with Cucumber, Flax seed Thins

& No-Grain Tabouleh, Jalapeno Relish & Avocado


Kung Pao Vegetables

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

Salted Cashews & Mango in a Spicy, Savory Sauce


Garden Tacos

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

Grape Tomato Salsa &  “Sour Kreme”


Moo Shu Jicama Crepe Wraps

with Cabbage, Carrots, French Beans, Nori & Hoisin Sauce

Spinach Salad with Candied Pecans, Onions & a Whole-Orange Dressing


Arugula Dinner Salad with Pumpkin Seed Bread

Local Tomatoes, Sundried Olives with Balsamic Vinegar, Garlic,

Sea Salt & Olive Oil


Zucchini Linguini

with Marinated Crimini Mushrooms & Cashew Alfredo Sauce

Side of Greek Salad


Middle Eastern Tacos

No Bean Falafels, Romaine Lettuce, Marinated Onions,

Garlic Tahini in Licious Dishes Red Bell Pepper/Organic Non GMO Corn Tortilla


Asian Chopped Salad

Chopped Romaine Lettuce, Bok Choy, Daikon, Green Onions,

Carrots, Oranges & Nori

with a Savory Sesame Lime Sauce


Basil Tomato Olive Marinara Zucchini Spaghetti

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


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


Daikon Ravioli with a Spicy Sri Lankan Coconut Filling

Beet & Radish Salad with a Sour Dressing


Vietnamese Salad Wraps

Crunchy Wraps filled with Herbs, Carrots, Bean Sprouts,

Sides of Savory Bon Bon Tahini Sauce & Chile Agave Sauce


Kaffir Miso Pad Thai

Sea Kelp Noodles, Colorful Juliened Veggies, Bean Sprouts,

Salted Cashews, Kaffir Miso Sauce, Cucumber Mint Salad



Wicked ChocolateTart with Vanilla Bean Sauce


Cheese Cake

Tropical Fruits / Veggies, Nut crust with Dates