If you think vegan food is for purple haired hipsters and size 0.0 females, think again. Smith & Daughters just launched their new cookbook, and it is seriously delicious!
Packed with tastebud tantalising recipes like tofu scramble, white truffle forest mushroom pate, and chargrilled asparagus with romesco sauce & aioli, your mouth will be watering with a mere glance into the book. The seven chapters and 80+ recipes will have you salivating for a while!
Creamy mushroom pate, oyster mushroom & white bean ceviche, fried paella balls, and the favourite; life changing tofu tacos topped with crunchy red cabbage, tangy radishes, and vegan aioli were all on the menu. One bite, and you will never think about vegan tacos in the same way again.
All served with twisted traditional cocktails to wash it down. Think margarita with jalapeno, cucumber & coriander, and gin & elderflower pink lemonade.
Mo Wyse and Shannon Martinez are the brains and bellies behind Smith & Daughters and the new cookbook, and they have created a well-respected establishment in Fitzroy. The eatery placed 19 in TimeOut's 50 best restaurants in Melbourne list, and has made a serious name for itself both inside and outside of the vegan community.
They are best known for their Latin-themed food with a side of punk rock n roll. The interior of the restaurant is as exciting as the food. Mexican crosses and memorabilia cover the walls giving it a grungy, rocker vibe. The down to earth atmosphere and honest food is something that both vegan and meat eaters alike can appreciate.
Wyse and Martinez focus on the notion that their new book is “not necessarily a book for vegans, it’s a cookbook that happens to be vegan.” And the food truly does cater to all. It’s about using quality food and the right ingredients to create a meal that is popping full of flavour and truly unique.
Words by: Ember Mitchell
Photo by: Smith & Daughters