Alana Kysar in Conversation with Nik Sharma for Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'i

Explore Hawai‘i’s diverse culinary heritage through 100+ flavor-packed, approachable, plant-based recipes for local Hawai‘i favorites from the bestselling author of Aloha Kitchen. When Hawai‘i-born Alana Kysar returned home as an adult, Maui’s flourishing farmers’ markets and community crop shares inspired her to create veggie-centric spins on beloved local dishes. Hawai‘i's most iconic foods came to life with vibrant freshness and satisfying new textures. Aloha Veggies brings this evolution of local Hawai‘i food to your kitchen, offering simple, irresistible, and nutritious recipes for everyday meals. Alana’s equation for a balanced veg-forward meal is based on the local Hawai‘i plate lunch: Main + Starch + Side = Complete Meal, plus a bonus sweet, of course. The recipes in Aloha Veggies are organized by classic local flavors and dishes—from Mochiko, Loco Moco, and Adobo to Fried Rice, Poke, and Potato Mac Salad—each with four variations to try. Classic Mochiko sets you up with the batter typically used for fried chicken, tweaked to accommodate any veggies you please. For a twist, try Ginger-y or Sesame-y Mochiko variations. Pair Cabbage Adobo with Butternut Squash and Black Lentils with some Mushroomy Rice and an Everyday Quickle. Next week, try Braised Miso Eggplant with Pan-Seared Crispy Rice and Namasu Sweet Potato Salad. Since no meal is complete without a treat, Alana offers a rainbow of variations on favorite local Hawai‘i desserts from Passion Fruit Chiffon Cake to Ube Butter Mochi and more. Alongside mouthwatering recipes, Alana profiles farms and farmers growing some of her favorite produce, encouraging a renewed connection to the land and the people who grow our food. Aloha Veggies reveals the limitless possibilities that arise when you center vegetables on your plate, inspiring a new generation of home cooks in Hawai‘i and beyond.