Aloha Veggies

<b>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 <i>Aloha Kitchen.</i></b><br><br>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. <i>Aloha Veggies</i> brings this evolution of local Hawai‘i food to your kitchen, offering simple, irresistible, and nutritious recipes for everyday meals. <br><br>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 <i>Aloha Veggies</i> 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. <b>Classic Mochiko </b>sets you up with the batter typically used for fried chicken, tweaked to accommodate any veggies you please. For a twist, try <b>Ginger-y </b>or <b>Sesame-y Mochiko</b> variations. Pair <b>Cabbage Adobo with Butternut Squash and Black Lentils </b>with some<b> Mushroomy Rice and an Everyday Quickle</b>. Next week, try <b>Braised Miso Eggplant with Pan-Seared Crispy Rice and Namasu Sweet Potato Salad</b>. Since no meal is complete without a treat, Alana offers a rainbow of variations on favorite local Hawai‘i desserts from <b>Passion Fruit Chiffon Cake </b>to <b>Ube Butter Mochi </b>and more.<br><br>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. <i>Aloha Veggies</i> 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.