"The vegan power duo behind cult Melbourne restaurant Smith & Daughters have released a cookbook. In it, Shannon Martinez and Mo Wyse steer clear of the stereotypes that can accompany veganism (bland, boring and - dare we say it - preachy) to bring us seven chapters and more than 80 recipes" - Sydney Morning Herald
"Forget any preconceived ideas about vegan food. In the exciting new cookbook Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse, vegan food reaches a whole new level! Be tempted with recipes such as Spanish Meatballs in Saffron Almond Sauce, Paella or Warm Spanish Doughnuts. Yum!" - New Idea Magazine
"A collection of seriously delicious recipes using no animal products at all. This vegan kale and leek bake is about as good as comfort food gets. It's not like we're trying, but we've struggled to find anyone who doesn't love this dish. The cream sauce, the kale, the garlic breadcrumbs on top. It's literally the most perfect creamy casserole-style dish that will inspire second and third helpings." - FoodRepublic.com
"Fresh and appealing. There is something authentic about the style of this book. It wasn't hatched in the mind of a marketing queen, because "Smith & Daughters" is grounded in good cooking. That's the only kind of ground that matters." - Christopher Kimball's Milk Street Magazine
"Gordon Ramsay reckons he's allergic to them, Anthony Bourdain famously compared them to a "Hezbollah-like splinter faction", and only last month, high-profile Italian chef Gianfranco Vissani declared he'd like to "kill them all". Mo Wyse and Shannon Martinez know vegan is a dirty word. But these masterminds behind Melbourne vegan mecca, Smith & Daughters, are revolutionising plant-based eating beyond the pleather-wearing hippie stereotype. Smith & Daughters: A Coohboolt (That Happens To Be Vegan) features Wyse's words and recipes for about 80 of Martinez's big-flavoured Latin American-leaning dishes that have wowed diners" - delicious.com.au, Stellar Magazine
'Smith & Daughters is one of the most enjoyable dining experiences in Melbourne-and arguably one of the coolest vegan restaurants in the world.' -Conde Nast Traveler
Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavour. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don’t! In this their first cookbook Smith & Daughters: A Cookbook (That Happens to be Vegan) they ignore convention in favour of plant-based innovation in the kitchen.
Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From ‘chorizo’ and potato, Spanish ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.
Forget your preconceptions of vegan food. In Smith & Daughters: A Cookbook (That Happens to be Vegan) Shannon and Mo are here to challenge them all. Their aim is for people to experience delicious plant-based food the way it should be: big, bold, flavourful, noteworthy and celebration-worthy.