Aloha Veggies

“Hawaiian cuisine is such an interesting and delicious confluence of global influences, and while Spam and mochiko chicken get lots of attention, Kysar proves that cooking only vegetables doesn’t mean having to give up those compelling Hawaiian flavors.”—Eater

“I was elated when I learned that she is publishing another book, Aloha Veggies, in April. It’s full of vegetable-forward dishes, honoring the flavors of Hawai‘i.”—Bon Appétit

“Full of big, colorful photographs showcasing the vibrancy of produce and island food, this cookbook features inventive, forward-thinking recipes that highlight the versatility of vegetables and Hawaiian flavors and dishes. Vegetarian food doesn’t have to leave you hungry, and you don’t need an animal-based protein to fill you up.”—Delish

“Alana’s cooking celebrates the beauty of generosity and place—a connection to Hawai‘i that feels both intimate and expansive. Aloha Veggies is a love letter to the islands, to vegetables, to the art of the vegetable-forward plate lunch, and so much more. It’s a soulful reminder that food can hold memory, history, and joy all at once.”—Joshua McFadden, James Beard Award–winning cookbook author and food writer

“Alana Kysar does it again and has brought the generous and warm spirit of aloha into our kitchens with recipes that celebrate the beauty of vegetables! Between the pages of mouthwatering Huli Huli Tofu with Watercress and vibrant Guava Chiffon Roll, Alana gives us a colorful peek into life on the islands, where connection to nature and understanding how our food gets to our table offer a delicious life.”—Kristina Cho, James Beard Award–winning author of Mooncakes and Milk Bread and Chinese Enough

“This book is not just another vegetable book—it’s a celebration of vegetables through the lens of local Hawaiian cooking, which is as exciting as it sounds. It’s an invitation to discover vegetables in a new, vibrant way.”—Betty Liu, James Beard Award–nominated cookbook author of The Chinese Way and My Shanghai

“Alana Kysar’s book breaks new ground for Hawai‘i-style cooking. While most food of the islands is meat-centric, Aloha Veggies brings a much-needed reinterpretation of the vibrant and culturally-rich foods of Hawai‘i to those who love vegetables.”—Hetty Lui McKinnon, James Beard Award–winning cookbook author and food writer

“Alana Kysar’s Aloha Veggies fills all my criteria for a book I want to cook my way through. She cleverly organizes the recipes using local favorites as anchors. Each recipe tells a story and has a reference point. Each recipe is complex in flavor yet simple to execute. Mahalo, Alana, for showcasing Hawai‘i’s bounty. Indeed, it’s ‘lucky we live Hawai‘i’ for all the delicious, fresh, and nutritious produce our islands provide.”—Robynne Maii, executive chef and owner of Fête and Mille Fête

“ By honoring cherished food memories while embracing the new bounty of Hawai‘i’s farms, this book expands the possibilities of local cuisine and offers fresh inspiration for home cooks everywhere.”—Bryant Terry, James Beard Award–winning chef and author of Vegetable Kingdom and Afro-Vegan

Alana Kysar is a Hawai’i-born cookbook author, recipe developer, and photographer whose work celebrates the islands’ multicultural culinary heritage. Her debut cookbook Aloha Kitchen was an IACP Award finalist and named one of the best cookbooks of 2019 by NPR, The New York Times, and Library Journal. After launching her acclaimed blog Fix Feast Flair in 2015 and winning Saveur’s Best New Voice award, Alana spent over a decade in California before returning home to Hawai’i. She lives in Kula, Maui, with her husband and miniature dachshunds, working from her home studio to share Hawai’i’s cultural stories through food.

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