Smith & Daughters: A Cookbook (That Happens to be Vegan) ignores convention in favor of plant-based creativity in the kitchen. Shannon Martinez and Mo Wyse set out to build a restaurant that’s fun and full of life with a rock and roll vibe, and where good food is served – that happens to be vegan. No shouting about saving the animals. Shannon comes from the perspective of a carnivore and combines science, innovation and whimsical methods to create dishes and flavors that aren’t the norm for vego/vegan food. She instead tries to replicate the tastes and textures of meat that is the opposite of bland, predictаble vegan food.
Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From ´chorizo´ and potato, Spanish ´meatballs´ in a saffron almond sauce, chipotle cashew ´cheese´, ´tuna´ and green pea croquettes to doughnuts, avocado and corn icecream, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.