The Smith & Daughters Cookbook: just don’t say the V word

We chatted to Mo Wyse and Shannon Martinez about their new cookbook, ‘Smith and Daughters: A Cookbook (That Happens to be Vegan), and they shared their recipe for —— with VegieFind readers!

If there is one thing from our interview with Mo Wyse and Shannon Martinez of Smith and Daughters that reveals the most about the duo, it is this: during the writing of the book, we asked them, did you have any moments of real soul-shaking doubt? They both thought—carefully—for several seconds, then replied. “No!”

It is this confidence—and simply “doing what no-one else is” said Shannon—that helps ensure everything the duo touch turns to gold: the much-lauded restaurant, the deli, and now, the cookbook.

‘Smith and Daughters: A Cookbook (That Happens to be Vegan)’ launched this month and, like the eateries, showcases the same edgy rockabilly vibe, and sexy—yet authentic and accessible—food.

Inside the black-edged pages, the two reveal some of their culinary secrets: US-born Mo’s favourite white truffle mushroom pate recipe, the best tofu scramble, and the instructions on how to make sofrito—Shannon’s favourite because “it is the basis for so many things.”

The book, like the food, is delicious: think sugar-skulls, black tabletops, and tattooed hands clutching mini crucifixes. Flick through the pages and savour the colourful imagery: flashes of ruby lipstick, icy-orange drinks, tiny scarlet beets and cobs of golden corn.

And, always present as you peruse the recipes, is the whip-smart, wry voices of Mo and Shannon, cracking jokes and keeping it real. (Some people think that as Shannon isn’t a vegan, writes Mo, “she’s got weird meat-pellets in her pocket, and she’s like sprinkling them around. She doesn’t. Don’t worry.”)

And, for all of us who panic at the thought of cooking dinner, the Spanish-influenced food is simple enough for cooks that lack confidence. “These recipes are for regular cooks,” reads the intro. “This isn’t fancy sh*t.”

What it is is good food (the vegan part is secondary—hence the title!) and it is “about making vegan food accessible to the people who didn’t think they could make the jump” and showing that plant-based food is “big, bold” and “flavourful.”

Be warned, for all of you hassling Shannon—“People keep asking me if I’m going to put in the aioli recipe,” said Shannon—the recipe for aioli isnot in the book. A magician must not reveal all her secrets!

But, maybe it will be in the next one. Shannon and Mo can imagine writing a ton more books, maybe drawn from the Smith and Deli next time —“We change the menu every day so there is a lot of recipes to choose from!” said Mo.

Until then, grab a copy of the cookbook, have a crack at one of the plant-based recipes, and, as the book instructs: “Turn the music up loud and have a good time, cos what’s the point otherwise?”

This piece was originally published with VegieFind 2016.