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Everyday vegan food with attitude - salads, soups, baked goods and more

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From the creatives who brought you the innovative Smith & Daughters: A Cookbook (That Happens to be Vegan) , Shannon Martinez and Mo Wyse are proud to present: Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan ). Their trailblazing vegan deli, in Melbourne, Australia, serves huge lines of customers every day with salads, soups, baked goods and treats.

Across seven chapters, these pages help you skip the queue and go right to the good stuff: salads (including German potato salad; Beetroot, black lentil, yoghurt and dill salad, and Sushi salad), soups (Borscht; Corn congee; Smoky potato and leek; Split pea), baked treats (Banana split cake; Brownies, Lemon tart; Chocolate, mandarin and sour cherry pudding), dough both sweet and savoury (Sticky buns; Doughnuts; Dill pretzels), meals (Chilli, Mac and ´cheese´, Kimchi fried rice; ´Cheesy´ broccoli and cauliflower pie; Carbonara) and basics (stock; rices; sides; sauces; dips).

The 100 vegan recipes span many cuisines, bringing the meat-free flavours of the world into your kitchen. Forget your preconceptions of vegan food: this book celebrates delicious plant-based food the way it should be: big, bold and flavourful.

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Martinez, Shannon
Shannon Martinez has cooked since she can remember and, due to her outside-the-box, innovative talents, she´s contributed to kitchens across Melbourne over the past nearly 20 years. Shannon is an unlikely candidate to be the poster girl for plant-based dining, as she eats meat - but she is and she´s unstoppable. Her unique perspective gives this mega-talented chef the capability to create perfect tastes and textures, rather than pumping out bland and predictable vegan food. Mo Wyse is a Seattle and NY expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains of the team. Together Mo and Shannon run the hugely successful vegan eateries, Smith & Daughters and Smith & Deli, in Melbourne, Australia.

Wyse, Mo Mo Wyse is a Seattle and New York expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains behind this gun team. Mo has now woven herself into the hospitality industry fabric, where she has spoken on a variety of panels pertaining to both business as well as plant-based dining. People are waking up to the relevance of veganism and considering both Mo and Shannon to be outspoken advocates for expanding the plant-based foodscape.

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