Recipe Share with Nettie Cronish

Recipe Share is a weekly feature on Recipes.ca where we profile culinary experts or public figures in Canada who have a passion for cooking.  Each individual answers a set of questions and shares one of their favourite original recipes with our community. This week we spoke to Nettie Cronish, Canadian chef, culinary instructor,  cookbook writer, and longtime chair of the Women's Culinary Network.

She is the author of three vegetarian cookbooks: Nettie’s Vegetarian Kitchen, New Vegetarian Basics  and The Complete Idiot’s Guide to Being Vegetarian in Canada.  

Check out her most recent book, Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, a delectable guide for unwavering meat lovers and committed vegetarians alike.

What did you have for breakfast today? I ate barley miso soup with sweated carrots, onions and red peppers.

Who taught you to cook? I lived on a kibbutz in Israel for a year and worked in a kitchen preparing meals for 75 people. It was a global education.

Can’t-live-without kitchen tool/appliance? My reamer.

How do you unwind/favourite hobbies? Listen to music LOUD- Buddy Miller, Blossom Dearie, John Coltrane.

Favourite beverage? Gin and Tonic

Favourite restaurant/food store? Alimento on Brant Street, organic fruit and vegetable market the corner of Augusta and Nassau

Best advice you ever received? Don’t say you don’t like the way it tastes without having an intelligent reason

Guilty pleasure? Salt and cider English potato chips

Comfort food? Barley and Split Pea Soup with Shiitake Mushrooms

Favourite cookbook, food writer or blogger? Street Food by Susan Feniger. Blogger Naomi Duguid.

Best meal you ever had? Sichuan Chinese

Favourite Global Cuisine Guajarati Indian

Favourite Vacation Spot: Natal Brazil

Favourite Dinner Music: Auto Rickshaw

Dream Dinner Guests (up to 3): Dreena Burton, Michael Symon, Jack Bishop

Did you attend culinary school – if so, where? I am self taught.

Proudest culinary achievement? Teaching my older two kids to cook.

Favourite part of your job? Introduced to quality ingredients I have never used.

Last restaurant meal you ate? Weigh your plate restaurant in Natal Brazil, the most amazing fair trade exotic fruits

Who does the cooking at home? How is it different? My husband Jim and I. He is an excellent camp fire chef.

What tips do you have for people to incorporate more vegetarian options in their diets? Meal plan. Know what you will eat. Buy frozen and canned beans, wraps and burritos are so easy to prepare with this backbone ingredient.

Recipe you are sharing and why/inspiration: Mushroom Buckwheat Burgers with Cashew Butter. Eating lower on the food chain is so important . I share a lot of fermented soy food recipes, they are easy to prepare and delicious. Tempeh Sloppy Joes with Barbados Molasses, Almond Nut Butter Curry Paste Tofu with leafy greens and Vegetables, Baked Garlic Bread with Roasted Garlic and Brown Rice Miso Tapenade.