Receta Brazilian Slaw

I’m not a vegan, or a vegetarian, but I like to dabble in that space. Most of the time I prefer plants to meat, and a lot of what I cook is meatless. So, I was intrigued by a new book called Smith & Daughters: A Cookbook (That Happens To Be Vegan) from a Melbourne restaurant of the same name that happens to stick to a vegan menu. The goal of the restaurant menu and of the book is to offer “plant-based food the way it should be: big, bold, flavorful, noteworthy, celebration-worthy, and myth-dispelling.” Rather than focusing on the conscientious reasons most people choose to follow a vegan diet, here plant-based cooking is a jumping-off point for creativity. The food is inviting, fun, and hearty. The Breakfast Burrito is made up of a few…