Ono Roots:
A Plant-Based Hawaiian Cookbook
Hawaiian ingredients, global inspiration. 15 recipes from the Ono Roots pop-up dinners.
Pre-Sale Price: $22 - Get it before the official launch
Hawaiian food is about more than the ingredients. It brings memories, aloha, and a sense of home. These recipes carry all of that, made entirely from plants.
Chef Bryan Kennedy grew up in Hawaiʻi, became a vegan chef in 2018, and dedicated himself to one question: what does Hawaiian soul food taste like when plants lead the way? Ono Roots is the answer. Thoughtfully developed and cooked in kitchens from Honolulu to Chiang Mai, and served at pop-up dinners across Asia.
What’s Inside
The Cookbook
Appetizers & Small Plates
Hearts of Palm Ceviche
Taro Pavé
Mains
Jackfruit & Tempeh Lau Lau
Shoyu Seitan
Desserts & Drinks
Passionfruit Basque Cheesecake
Kaffir Lime Tepache
Meet the Chef
Bryan has been a vegan chef since 2018, currently living and cooking abroad. He connects with Hawaiʻi through food and loves sharing a good meal with people. Since going plant-based, Bryan has dedicated himself to recreating the dishes he grew up with, honoring the flavors of home through plants.
Get the Cookbook
Ready to Cook
Hawaiian?
$27 $22
One-time purchase • Instant digital download
✅ 15 Complete Recipes
All four chapters from the pop-up series
🌺 Cultural Notes
The story behind each dish
📄 Printable PDF
Beautiful, kitchen ready format
⏰ Lifetime Access
Yours to keep, forever
🔒 Secure checkout • Instant download • 🌿100% plant-based
What Guests Say
They Didn’t Believe It
Was Vegan
“The taste? Magnificent. Bryan’s dishes have their own incredible sense of flavor and depth. If you believe that food has a vibration, then you certainly want to be consuming his.”
- Jaz, Ono Roots Chiang Mai
★★★★★
“I had gone to both of Chef Bryan’s pop-ups in Chiang Mai. I was so excited to see that he released a cookbook, so now I can make the same yummy recipes at home!”
— Derek, Ono Roots Chiang Mai
★★★★★
“Bryan puts so much love and care into his food. The taro pavé & the cheesecake recipes alone are enough for me to get this book.”
— Jackson, Hawai’i
★★★★★
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