Smith & DELI-cious: Food from a Deli (That Happens to Be Vegan) by Shannon Martinez and Mo Wyse

  • Pickled Chinese mushrooms (page 37)

    from Smith & DELI-cious: Food from a Deli (That Happens to Be Vegan) Smith & DELI-cious by Shannon Martinez and Mo Wyse

    • Categories: Salads; Side dish; Chinese; Vegetarian; Vegan
    • Ingredients: dried shiitake mushrooms; dried wood ear mushrooms; carrots; salt; sesame oil; soy sauce; rice vinegar; Chinese black vinegar; caster sugar; sesame seeds; fresh ginger; red chillies; coriander leaves; coriander stems; red onions
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Notes about this book

  • EnolaGRAY on April 02, 2024

    The Sushi Salad on page 50 is really good. I make it all the time in Summer. It's like eating a gaint bowl-sized avocado sushi roll. The Corn Congee on page 69 is also really good

Notes about Recipes in this book

  • Pickled Chinese mushrooms

    • EnolaGRAY on April 02, 2024

      These go really well on top of the Corn Congee recipe on page 69

  • Sushi salad

    • EnolaGRAY on April 02, 2024

      This is a great salad for summer. It is like a deconstructed avocado sushi roll

  • Corn congee

    • EnolaGRAY on April 02, 2024

      Delicious and filling

  • Bolognese

    • MelMM on January 30, 2019

      Not exactly a traditional bolognese - besides being vegan, it has capers in it. But it is delicious and has become a go-to recipe for me.

    • roma_pg8lm5 on March 23, 2026

      Always delicious!

    • rosie_t81cht on April 29, 2026

      I have been searching for the perfect veggie bolognese for over FIVE YEARS. FINALLY!!!

  • Scalloped potatoes

    • SenseiHeidi on July 14, 2019

      We were not excited about this recipe. The white sauce has incorrect proportions (too thick) and the herbal flavor tasted off. Would not make again.

  • Spanakopita

    • pixie_brsj1p on May 10, 2026

      Incredible. Can use celery instead of onion. We added extra herbs ( dill & parsley) and used mixed greens ( kale, silverbeet, rainbow chard, spinach)

    • pixie_brsj1p on May 17, 2026

      We used a baked macadamia & almond feta + very leafy baby fennel instead of dill. This recipe is great, no matter what changes we make to the filling. We used the oil from marinating the feta in the file layers

  • Mushroom white bean cassoulet

    • jan_mpda4z on March 30, 2026

      I puréed the cassoulet so I didn’t have to addd flour to get the consistency

  • Shepherd's pie

    • MelMM on March 03, 2019

      I've never cared much for shepherd's pie, but I knew if anyone could come up with a version I would like, it would be Shannon Martinez. This recipe does not disappoint!

  • Pink grapefruit & black pepper rectangles

    • mackenzie301247 on January 26, 2026

      While I completely messed up by trying to make these in muffin tins (and then having way too much filling), these were delicious. The perfect amount of sweet. The tart dough is also relatively foolproof here, moist and tasty. Will definitely be making again but in the brownie sheet the recipe is originally intended for (or doubling the number of muffin tin holes. Update - made a half recipe in an 8x8" (20.5x20.5cm) brownie tin and it came out perfect. The biscuit base is easy and versatile. If you're worried about the black pepper - don't be - you can barely taste it. Next time, I'd like to try and mix up the spice pairing (e.g. cardomom instead.)

  • Lemon tart

    • mackenzie301247 on March 12, 2026

      Made this a few times - a bit of a project due to the sheer number of lemons you need to zest and juice, but great flavour.

  • Raspberry basil lemonade

    • mackenzie301247 on March 12, 2026

      So refreshing and delicious! Made several times.

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  • ISBN 10 1743793677
  • ISBN 13 9781743793671
  • Linked ISBNs
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

Forget your preconceptions of vegan food. In Smith & DELI-cious: a Deli (That Happens to be Vegan), Shannon Martinez and Mo Wyse are here to challenge them all with a collection of recipes that celebrates delicious plant-based food the way it should be: big, bold and flavorful.

Across seven chapters, Shannon and Mo bring you recipes from the line-out-the-door popular Smith & Deli. The book features salads (including German potato salad; beetroot, black lentil, yogurt and dill salad; and Vietnamese slaw), soups (borscht; pumpkin, orange and chipotle; smoky potato and leek; split pea), baked sweets (banana split cake; brownies; pumpkin pie; chocolate, mandarin and sour cherry pudding), dough both sweet and savory (sticky buns; doughnuts; dill pretzels; plakopsy), meals (meatballs; chili peppers; mac and cheese; kimchi fried rice; cheesy broccoli and cauliflower pie) and basics (stocks; rices; sides; sauces; dips).

As well, the book will fill you in on the Smith & Deli story and introduce you to the people who, along with Shannon and Mo, make it happen. Kitchen staff will feature with their favorite recipes, and front of house staff will be profiled (and shown in their distinctive Smith & Deli uniforms).

The deli, with its neighborhood corner store vibe and New York sass, has a very different vibe from the Smith & Daughters restaurant, and this is reflected in the book. The recipes in Deli have a more home-cooked feel than those in Daughters, and span many cuisines (expect anything from okonomiyaki and bahn mi to apple pie bars and English baked beans). The design will leave behind the black of Smith & Daughters for a look more in keeping with the deli's light, retro feel.

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