For anyone who is weary of “healthy”/vegetarian/vegan food, you HAVE to go to Govinda’s.  The food is Indian/Pakistani inspired and they serve two main course selections daily; one vegetarian and one vegan (the choices change daily so there is always something new).  A mini plate is only about $6 and consists of brown/wild rice, salad (I always put a mixture of the sunflower/sour cream dressing and some of the hot sauce on mine), a helping of your main course choice and a yummy, fruit-flavored, flourless dessert square.  Add one of their large (trust me you will regret it if you get a small), fresh ginger mint lemonade drinks and you have a delicious lunch.  You can upgrade to a regular sized plate which includes two main course helpings as well as the soup of the day, and the spanakopita, samosas and other extra goodies are always yummy as well. 

There is no meat in any of the dishes, but I guarantee you will find the food to be flavorful and filling -keeping you coming back for more.  Make sure if you get it to go you ask them to put your lunch in an environmentally friendly, decomposable box so you can also do your bit to save the world, one lunch at a time.

Govinda’s has three locations on Oahu:

1. Downtown Honolulu: 1118 Fort Street Mall, Honolulu – (808) 585-0960

2. Hara Krishna Temple: 51 Coelho Way, Honolulu – (808) 595-4913

3. University of Hawaii main campus

Instructions:

• Follow directions on the package.
• Add 1 egg beaten to boiling water
• Chopped green onions (3-4)
• Sometimes furikake
• Whateva else you like

Good meal.  Fas, cheap, plenty salt and MSG.  Takes < 15 minutes to prepare

Ingredients:

• 3 tbsp olive oil
• 1 lg onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, diced
• 1 28 oz can stewed tomatoes
• 8 oz fresh mushrooms
• 2 med zucchini, chopped
• 1 16 oz package sliced waffled carrots
• 1 16 oz can corn
• 1 16 oz can kidney beans
• 1 16 oz can black beans
• 1/2 tsp garlic powder
• 1/2 tsp cayenne
• 1 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp chili powder
• 2 cups brown rice
• cheddar cheese, for topping
• sour cream, for topping

Directions:

• In a large pot, heat oil and cook onion over medium heat for 3-5 minutes, until it becomes trasnlucent.
• Add in green pepper, garlic and celery. Cook for 3-5 minutes. 
• Add tomato, chili pepper, cumin, cayenne, oregano, mushrooms, zucchini, corn, beans, and carrots
• Cover, reduce heat to medium low, and cook for at least 30 min, longer if possible. The longer you cook it for, the better it tastes.
• Brown rice- cook according to package directions
• Top with cheese and sour cream, if desired

Another great side for this is cornbread.

• 1 can artichokes
• 1 10 oz package frozen spinach, thawed and squeezed of excess water
• 1/2 cup mayonnaise
• 1/2 cup parmesan cheese, grated, plus a little more for the top

Directions:

1. Pre-heat oven to 350 degrees
2. Drain artichokes, mash and cut them into small pieces with a fork and knife. Place in mixing bowl
3. Squeeze spinach of excess water and place in bowl with artichokes
4. Add 1/2 cup of mayo and mix well
5. Mix in 1/2 cup parmesan cheese
6. Transfer mixture to small baking dish and top with more parmesan cheese
7. Bake for 20-25 minutes, until the sides start to brown and bubble

Serve with crackers or on toasted baguette slices.

Ingredients:

• 1 can tropical fruit salad
• 1 can fruit cocktail
• 1 can peach chunks
• 1 can pear chunks
• 1 can pineapple chunks
• 1 can mandarin oranges
• 2-4 bananas, sliced (depending on how much you want)

Directions:

1. Drain fruit and place it in a large bowl. Mix together.
2. Top with sliced banana (right before serving)

Ingredients:

• 3 small tortillas
• 3 eggs
• splash of milk
• 1/4 cup Mexican cheese
• seasoned pepper
• mild green chile sauce
• 3 pieces of bacon

Directions:

1. In a small bowl, mix 3 eggs with a splash of mix and seasoned pepper.
2. Pour mixture into a buttered frying pan and cook on a low heat. When eggs start to scramble, pour cheese in and mix it in.
3. Cook 3 pieces of bacon in the microwave on a plate lined with paper towels for 2 min. Do not burn!
4. Heat up 3 tortillas in the toaster until they are slightly crispy and start to brown a little. Put on a plate.
5. When eggs are finished, divide them between the three tortillas and crumble a slice or bacon over each tortilla. 
6. Top with green chile sauce.

A Thanksgiving favorite- especially of my sister Ashley who told me yesterday that she was doubling the recipe so she could have lots of leftovers!

Ingredients:

• 1 package Jiffy corn muffin mix
• 1 can sweet golden corn
• 1 can creamed corn
• 1 8 oz container sour cream
• 2 eggs
• 1 stick butter, melted.

Directions:

1. Preheat oven to 350 degrees.
2. Grease a small baking pan with butter.
3. Mix all ingredients together at a medium speed.
4. When ingredients are thoroughly mixed, pour into the baking pan.
5. Bake for 45-50 minutes, until the sides and top of the casserole start to brown a little. Test to see if it’s cooked through with a knife or toothpick.

Ingredients:

• 1 lb carrots, sliced (you can buy these pre-sliced to make it easier)
• 3 tbps maple syrup
• 3 tbsp brown sugar
• 3 tbsp butter
• 1/3 cup water
• 1/2 tsp cinnamon

Directions:

1. Bring all ingredients to boil in a large saucepan
2. Turn down heat to medium and cover, cook for 8-10 minutes, or until the water has absorbed and all that is left with the carrots is a nice glaze.
3. Let cool before serving.

Tip- If you are transporting these somewhere, place in a baking pan, cover with foil, and heat up in the oven for about 10 minutes at 325 before serving.

Ingredients:

• 1 can black beans
• 1 can sweet golden corn
• 1 can pinto beans
• 1 large tomato, chopped into small pieces
• 2 tbsp chopped cilantro, or more if you like it
• 1/2 of one red onion
• 2 sliced green onions
• juice of 1 lime

Directions:

1. Drain and rinse corn and beans and place in a large bowl
2. Chop tomato, red onion, and cilantro and add to the bowl
3. Squeeze lime juice over the mixture and mix well.