Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan)

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.

Shannon Martinez has cooked since she can remember and, due to the influence of her Spanish paternal family and her innovative outside-the-square talents, she's contributed to kitchens across Melbourne for around 20 years. Shannon eats meat, but has perfected her vegetarian and (latterly) vegan repertoire, saying this is what makes her food so good; she tries to replicate the tastes and textures of meat, rather than putting out bland, predictable, vegan food. Smith & Daughters on Brunswick Street, Fitzroy began in 2014. Food lovers went nuts. Almost immediately, the restaurant had grown to 40 staff and were doing 400 covers a night. In July 2015, they opened Smith & Deli, an all-vegan convenience store and deli, in nearby Moor Street. The idea here is a carefully curated selection of all vegan groceries, and freshly made pastries, salads and take-home meals. There's also a long list of made-to-order sandwiches, 'cheese' and 'meat' by the kilo – and, often, queues out the door.

Mo Wyse is a Seattle and New York 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 behind this gun team.