Vegans, hold onto your tempeh — the team behind beloved vegan eateries Smith & Daughters and Smith & Deli have revealed their top-secret, work-of-genius recipes to the world. After announcing back in April that such a delight was coming, the Fitzroy restaurant and deli have released their first ever cookbook, featuring a whole heap of Smith & Daughters' crazy how-did-they-do-that? creations from head chef Shannon Martinez. If you've ever wanted to get your hot little hands on their warm Spanish vegan doughnut recipe, this is your chance.
Smith & Daughters: A Cookbook (That Happens to be Vegan) is all about plant-based innovation in the kitchen (as the name suggests, the fact that there's no meat or animal products involved is almost besides the point). Your new go-to healthy cooking bible features seven chapters filled with more than 80 recipes, featuring everything from big plates, small plates and salads, to sweets, dressings and drinks. Yes, our tummies are rumbling too.
Think old classics given a Spanish-infused, vegan twist, such as 'chorizo' and potato, 'meatballs' in a saffron almond sauce, chipotle cashew 'cheese', 'tuna' and green pea croquettes, and spiced Mexican flan. No word yet if Smith & Daughters' recipe for their vegan mac 'n' cheese is included.
Smith & Daughters' co-owners Martinez and Mo Wyse do a roaring trade in Fitzroy, and launched lunchtime spinoff Smith & Deli around the corner from their Brunswick Street restaurant last year. They're one of our favourite vegan joints in Melbourne, so naturally we're pretty amped to try their recipes at home.