Taste Canada Awards honour a rich cooking tradition

Tonight, the food glitterati of Canada will gather in Toronto to toast the best publishing of the last year. Nourish, a cookbook of whole food recipes featuring several soy ingredients, is on the shortlist.

“Eating well doesn’t hinge on a pinch of calcium here and a dose of Vitamin C there, it’s about eating a variety of whole unprocessed foods that are close to nature,” write co-authors Nettie Cronish and Cara Rosenbloom.

A year ago, I was lucky to receive an autographed copy of the cookbook from Nettie. One of my favourite recipes in this book is Tofu Minestrone soup. Most of the ingredients are standard: leeks, garlic, carrots, celery and tomatoes. And cooking these vegetables in a broth is straight-forward. However, Nettie reminds us that firm tofu can be easily crumbled and then it absorbs the rich flavours of the broth.

Stir in your favourite Canadian-grown beans – kidney beans, chickpeas, even lentils – with some fall greens such as a kale and you have a hearty one-bowl supper. That’s an award-winning meal in my kitchen.

Congrats to Nettie Cronish (L) and Cara Rosenbloom for winning silver in the “Health & Special Diets Cookbooks” category of Taste Canada Awards.