When Australia's number one vegan chef (Bookscan) Shannon Martinez first published Smith & Daughters: A Cookbook (That Happens to be Vegan) with collaborator Mo Wyse in 2016, some people branded veganism a passing trend. Now, millions of Australians are committed to eating less meat, and this essential guide to plant-based innovation in the kitchen has become a groundbreaking bible. Based on the landmark Melbourne restaurant of the same name, this energised cookbook offers 80 delicious vegan recipes with a Spanish twist to recreate at home, appealing to meat and vegetarian eaters alike. Across seven chapters, the book features big plates, small plates, salads, sweets, dressings and drinks, with recipes for ‘chorizo’ and potato, ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes, plus warm doughnuts and spiced Mexican flan. Forget your preconceptions of vegan food! Smith & Daughters: A Cookbook (That Happens to be Vegan)is the iconic book for vegetarians, vegans and anyone who is even slightly veg-curious.
