Because the local produce is so fresh and healthy, Hawaii is quite vegetarian-friendly — the vegetables at farmer’s markets are a treat, and relatively inexpensive. Then there’s the health food store and market Down To Earth, and the wonderful vegan restaurant Greens & Vines. Chef/owner Sylvia Thompson has created a menu with wonderful non-meat flavors, like the zucchini fettuccine with macadamia nut Alfredo sauce — the sauce has bright acidity, which contrasts the umami of the tamari-marinated mushrooms. Greens & Vines also has a presence at farmer’s markets and offers meal plans. The restaurant is an interesting concept, as Thompson has a good personal selection of wines, but the atmosphere is very casual and sometimes it’s self-service, so I’m not sure many of the customers appreciate her wines nor how well they sell. It’s an interesting concept, but I wish there was a little more service.