{"id":1921701838944,"title":"Eat Vegan - Smith \u0026 Deli-cious: Food From Our Deli (That Happens to be Vegan) - Shannon Martinez \u0026 Mo Wyse","handle":"eat-vegan-smith-deli-cious-food-from-our-deli-that-happens-to-be-vegan-shannon-martinez-mo-wyse","description":"\u003cp\u003eFrom the creatives who brought you the innovative \u003ci\u003eSmith \u0026amp; Daughters: A Cookbook (That Happens to be Vegan)\u003c\/i\u003e, Shannon Martinez and Mo Wyse are proud to present: \u003ci\u003eSmith \u0026amp; Deli-cious: Food From Our Deli (That Happens to be Vegan)\u003c\/i\u003e. 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Daughters: A Cookbook (That Happens to be Vegan)\u003c\/i\u003e, Shannon Martinez and Mo Wyse are proud to present: \u003ci\u003eSmith \u0026amp; Deli-cious: Food From Our Deli (That Happens to be Vegan)\u003c\/i\u003e. Their trailblazing vegan deli, in Melbourne, Australia, serves huge lines of customers every day with salads, soups, baked goods and treats.\u003c\/p\u003e\u003cp\u003eAcross 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).\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHardcover:\u003c\/b\u003e 240 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePublisher:\u003c\/b\u003e Hardie Grant Books; Hardback edition (4 Oct. 2018)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch5\u003eAbout the Author\u003c\/h5\u003e\u003cp\u003e\u003cb\u003eShannon Martinez\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMo Wyse\u003c\/b\u003e 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 \u0026amp; Daughters and Smith \u0026amp; 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 \u0026amp; Daughters and Smith \u0026amp; Deli, in Melbourne, Australia.\u003c\/p\u003e"}

Eat Vegan - Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan) - Shannon Martinez & Mo Wyse

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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.

  • Hardcover: 240 pages
  • Publisher: Hardie Grant Books; Hardback edition (4 Oct. 2018)

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.

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