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 May 1st
Hawaiian food is about more than the ingredients. It brings memories, aloha, and a sense of home.
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 served on tables from Houston to Chiang Mai. This is a collection of those recipes.
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 while embracing compassion for all.
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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