(that happens to be vegan)Food from OUR deliShannon Martinez & Mo Wyse(that happens to be vegan)Food from our deliFortunately for you, these pages help you skip the queue and go right to the good stuff: mac and cheese, spanakopita, mince pies, doughnuts and more.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) – an insight into the hundreds of DELIcious dishes they turn out regularly as well as a sneak peek into their thriving community.Ditch your bland, preconceived notions. This is DELIcious food. Vegan or not.You know it’s good when there’s always a line around the block. Smith & Deli is a trailblazing vegan deli, a Melbourne gem that outgrew its bricks from day one.COOKERYShannon Martinez & mo wyseARTWORKSMITH&DELI_COVER_SI.indd 128/6/18 11:56 am34-55_SALADS_S&D_FINAL_HG SI.indd 428/06/2018 1:43 PMSmith and Deli-cious TXT 18-07-02 TEXT BLACKBlackYellowMagentaCyan p42 043SALADSServes 4–6Ze German PotatoMy reverence for potato salad is felt most strongly when it comes to Ze German. Call me a sucker for pickled ingredients, but sauerkraut AND pickles AND wholegrain mustard, all with potatoes? I’m done for. We knew the bacon would reel most people in. I mean, bacon and potatoes: no-brainer. People love a German potato salad experience. You’ll see. Put the potatoes in a large saucepan and cover with cold water. Add the salt and bring to the boil, then reduce the heat to medium and simmer until the potatoes are just soft when pierced with a sharp knife. Drain and rinse under cold running water, then set aside.To make the dressing, combine all the ingredients in a bowl and set aside. Halve or quarter the potatoes depending on how you like them. Combine with the remaining ingredients in a salad bowl, add the dressing and toss to coat. Season well. INGREDIENTS1 kg (2 lb 3 oz) chat (new) potatoes (but you can use any variety)1 tablespoon salt, plus extra to taste150 g (5½ oz/1 cup) sauerkraut, chopped6 bacon rashers (slices), diced and cooked2 tablespoons extra-virgin olive oil 145 g (5 oz/½ cup) dill pickles, chopped2 celery stalks, finely diced½ brown onion, finely dicedlarge handful of dill, choppedpepper, to taste Dressing250 g (9 oz/1 cup) Mayonnaise (page 200)2 tablespoons wholegrain mustard1 tablespoon apple-cider vinegar3 tablespoons dill pickle juice 34-55_SALADS_S&D_FINAL_HG SI.indd 438/06/2018 1:43 PM142-179_SWEETCASE_S&D_FINAL_HG SI.indd 1688/06/2018 2:09 PMSmith and Deli-cious TXT 18-07-02 TEXT BLACKBlackYellowMagentaCyan p168 169SWE ET CASEMakes 1 large or 4 small puddingsChocolate, Mandarin & Cherry Self-Saucing PuddingThere’s something you should know about Shannon: she hates the commonly beloved combo of chocolate and orange. However, she loves mandarins and even created this recipe, which mixes them with chocolate. Now, it may seem like there’s no big difference between mandarins and oranges, but there 100% is. So, if you too are a hater of chocolate and orange, don’t skip past this recipe. If you’re not like Shannon and love the choc-orange thing, feel free to just use oranges instead. Serve the puddings hot. You can also put them in the fridge, microwave them the next day and they’ll still be super yum. In fact, even if you eat them cold, they have a fudgy brownie texture, which is delicious. Preheat the oven to 180°C (350°F). Mix together the flour, baking powder, half the cocoa, half the brown sugar and the salt in a mixing bowl.In another bowl, whisk the No Egg mixture, milk, melted butter and mandarin zest and juice. Add the wet ingredients to the flour mixture and stir until combined. Fold in the melted chocolate and cherries.Either divide the mixture between four individual greased ramekins or pour it all into a round 25 cm (10 in) baking dish. Make sure to only fill the dishes three-quarters of the way so there is still room to pour the liquid over the top.In a jug, whisk together the Cointreau, remaining cocoa, remaining brown sugar and the water. Stir until the cocoa and sugar have dissolved, then gently pour the liquid evenly over the puddings.Bake for approximately 15 minutes for smaller puddings or approximately 30 minutes for one large pudding. It’s ready when it bounces back when pushed with a fingertip. Serve hot, topped with whipped cream or vanilla ice cream. INGREDIENTS300 g (10½ oz/2 cups) plain (all-purpose) flour 4 teaspoons baking powder50 g (1¾ oz) cocoa powder225 g (8 oz) light brown sugargenerous pinch of salt4 teaspoons No Egg combined with 80 ml (2½ fl oz/¹/³ cup) water200 ml (7 fl oz) unsweetened soy milk160 g (5½ oz) butter, melted, plus extra for greasingzest and juice of 2 large mandarins300 g (10½ oz) chocolate chips, melted200 g (7 oz/1 cup) jarred or fresh pitted sour cherries, drained (reserve the juice for making the Laura Palmer, page 214)50 ml (1¾ fl oz) Cointreau 500 ml (17 fl oz/2 cups) boiling waterwhipped cream or vanilla ice cream, to serve 142-179_SWEETCASE_S&D_FINAL_HG SI.indd 1698/06/2018 2:09 PM208BASICSINGREDIENTS2 carrots, roughly chopped1 parsnip, peeled and roughly chopped2 large brown onions, quartered1 garlic head, halved through the middle1 leek end, washed VERY well1 fennel bulb including top, cut into 6 pieces80 ml (2½ fl oz/¹/³ cup) extra-virgin olive oil, plus extra for frying½ bunch of celery, chopped and washedhandful of dried mushrooms1 tomato, skin on and quartered2 bay leaves 1 rosemary sprig½ lemon, sliced ¼ bunch of thyme½ bunch of dill, stalks only½ bunch of flat-leaf (Italian) parsley, roughly chopped1 tablespoon black peppercorns3 green cardamom pods, bruised with the side of a knife250 ml (8½ fl oz/1 cup) white wineS&PPreheat the oven to 180–200°C (350–400°F).Put the carrot, parsnip, onion, garlic, leek and fennel in a roasting tin, drizzle with the oil and scatter over some salt. Roast until golden. Heat the largest stockpot you have over a medium heat, add a little oil and fry the remaining ingredients, except the wine, until soft, then mix in the roasted veg.Deglaze the roasting pan with the wine, stir to remove any bits stuck to the bottom, then add the wine to the stockpot. Cover the vegetables with water and bring to the boil. Reduce the heat to a gentle simmer, cover with a lid, left slightly ajar, and simmer for 2 hours. Check and adjust the seasoning if necessary, then strain into one large airtight container or several smaller containers or resealable plastic bags, discarding the solids. By portioning your stock into multiple containers or bags, you’ll have what you need for multiple meals ready to go.Makes approx. 1.5 litres (51 fl oz/6 cups)Veg StockTo keep an excess of veg stock in your fridge or freezer is the most admirable and impressive thing you could do in the kitchen. To be able to whip out that cup of home-made stock for a recipe and not have to rely on reconstituting a bouillon cube, you’re a hero to yourself and the world. Making it is a lengthy but totally worthwhile process with many future benefits. Here’s the best bit: veg stock uses up all the veg. Keep a big resealable plastic bag in the freezer and fill it with onion skins, carrot peels, stalks, any leftover veg from a recipe. Treat it like a compost bin for your freezer; just leave out the mouldy bits. Your stock will thank you. Friends, there's a world of difference between homemade stock and a cube. 188-211_BASICS_S&D_FINAL_HG SI.indd 2088/06/2018 2:15 PMSmith and Deli-cious TXT 18-07-02 TEXT BLACKBlackYellowMagentaCyan p208 188-211_BASICS_S&D_FINAL_HG SI.indd 20912/06/2018 9:13 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >