Smith and Daughters: A Cookbook (That Happens to be Vegan)
Smith & Daughters: A Cookbook (That Happens to be Vegan) ignores convention in favor of plant-based creativity in the kitchen. Shannon Martinez and Mo Wyse set out to build a restaurant that's fun and full of life with a rock and roll vibe, and where good food is served - that happens to be vegan. No shouting about saving the animals. Shannon comes from the perspective of a carnivore and combines science, innovation and whimsical methods to create dishes and flavors that aren't the norm for vego/vegan food. She instead tries to replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. 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 doughnuts, avocado and corn icecream, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.
Mo Wyse is a Seattle and NY expat who grew up in a Mormon and vegan household. She studied journalism but liked hospitality more and is the front-of-house and marketing brains behind this gun team. Shannon Martinez has cooked since she can remember - her paternal family is Spanish. Her Spanish grandmother taught her everything she knew, and Shannon has built on that - gleaning whatever she can cooking in various kitchens across Melbourne over the past decade. The two met working on the People's Market in Collingwood. Shannon would cook for Mo at her Fitzroy home and they'd dream of the little vegan restaurant inspired by Spain that they'd open one day - vegan because they thought no one was actually doing it well, and Spanish because that was part of Shannon's childhood story. Shannon eats meat, but has perfected her vegetarian - and latterly - vegan repertoire in pubs over the years. She says this is what makes her food so good; she tries to replicate the tastes and textures of meat, rather than putting out bland, predictable, vegan food. When a site became available on Brunswick Street in early 2014, the pair snapped it up. Food lovers went nuts. In a bit over a year, they had grown to 40 staff and were doing 400 covers a night. And then, in July 2015, they opened Smith & Deli, in nearby Moore Street. The idea here is take-home vegan meals. There are also 36 made-to-order sandwiches on the menu, plus pastries and scrolls and "cheese" and "meat" by the kilo - and, often, queues out the door.