Shannon Martinez has built a fan-base by creating big-flavoured dishes that happen to be vegan. The Melbourne-based chef and restaurateur is a proud first-generation Spanish-Australian, but Italian food has a special place in her heart. “I love the inherently frugal nature of the cuisine, where dishes are formed out of necessity and by intuition as much as by tradition,” she writes in the introduction to her latest cookbook, Vegan Italian Food: Over 100 Recipes for a Plant-based Feast .
“It is what makes Italian food so impossibly tasty and accessible as well as affordable to cook.” Martinez, whose restaurants include Smith and Daughters in Collingwood and Lona Misa in South Yarra, says she’s yet to meet someone who doesn’t love Italian food . You can test that idea yourself with these simple plant-based dishes.
Gnudi Gnocchi’s hotter sister. There, I said it. Ingredients Method Step 1 Place everything in a food processor and blitz until well combined and smooth.
Step 2 Dust a baking tray liberally with extra semolina and, using two spoons, scoop out and roughly shape the mixture into ovals, then place on the tray. Step3 Roll the gnudi in the semolina and gently shape into balls, then flatten slightly. You should have about twenty.
Make them whatever size you like. Step 4 Place on a plate or baking tray lined with baking paper and refrigerate for 30 minutes. This will help create a thin skin on the gnudi.
Step 5 Bring a large saucepan of salted water to a gentle.
