Archive for September 17th, 2010

I had to run some errands today in town. For whatever reason, I wanted to eat vegetables (go figure). I heard about this place for a while.

International Society for Krishna Consciousness

It’s located in the Nuuanu residential area (the map can be found if you search on Google for Govinda’s Vegetarian Buffet). The restaurant in located, with the temple, in a converted house.

Temple and Restaurant Entrance

As I approached the entrance, I noticed shoes. I was pondering if I should take off my shoes. A devotee came by and asked if I could leave my shoes at the entrance before entering. Problem solved.

Restaurant to the Left

I accidentally walked into the kitchen. I was directed through the gift shop to the dining area. The regular price for the buffet was just under ten dollars. I think there were discounts if you were a member of the temple or the vegetarian society.

Today’s buffet choices:

The Daily Choices

I think the entries with the circled V are vegan.

Eggless Quiche

Baroat with Mixed Veggies


Yellow Split Pea (Soup)

Halava, Banana Flavored

Bread Rolls

Brown Rice

On the counter was this piece of advice.

For a Sublime Life

A picture of one of my plates.

A Vegetarian Lunch

Included with the food was a beverage. I think it was a lemon and mint infusion.

Lemon and Mint Infusion

My favorite was the eggless quiche and the baroat with mixed veggies (both non-vegan selections). I tried to search for what baroat was and was unsuccessful. The beverage was also very good. There was a curry presence in the dishes, but not too spicy.

In the back yard, there was a large banyan tree and some chairs if one was inclined to sit outside.

Banyan Tree and Seating

The front of the yard had a little stone statue. I’m not sure what its relationship is to the temple. Maybe a garden guardian.

In the Garden

All in all an interesting experience. Was I enlightened after lunch? Hmm, I think it would take more than one lunch to attain enlightenment. I’m not ready to give up pork belly, chicken feet, and beef tongue yet. As I was leaving, I heard people chanting in one of the rooms.

The adventure continues.


The Mouse

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I ran across this recipe on the internet for lemon roasted cabbagehttp://www.passthepocky.com/2010/04/lemon-roasted-cabbage.html. The recipe sounded intriguing. I had a head of cabbage in the refrigerator and some sliced pork belly in the freezer.  I didn’t have olive oil or lemon. Lack of ingredients hasn’t stopped me before. I sliced half of the head of cabbage into fours according to the recipe.

Sliced Cabbage

I used a glass baking dish and non-stick cooking spray. I drizzled peanut oil and sprinkled coarse sea salt on each slice. I place the dish in a pre-heated 450 degree oven. After 15-20 minutes, I turned the cabbage slices over and drizzled toasted sesame oil.

I had earlier rendered some sliced pork belly. After another 10-15 minutes, a drizzled the pork fat on the cabbage and placed the pork belly on the cabbage to warm up.

Cabbage and Pork Belly

I turned off the heat and let the cabbage sit for about five minutes in the oven.

I sprinkled a tiny bit of Japanese rice vinegar and chopped green onions on the cabbage after it came out of the oven and served.

Roasted Cabbage with Pork Belly

The Cat gave it four paws. She especially liked the crispy parts (both cabbage and pork). We had one slice of cabbage left which she appropriated for her lunch the next day.

As suggested by the recipe, I left the core on, it was easy to handle.

Belly pork, one way to get me to eat my vegetables. 🙂

The recipe may rank up there with kalua pork and cabbage.

The possibilities are endless, maybe next time with a sweet vinegar mushroom sauce.

An excellent find.


The Mouse

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