Comments on: Semolina Gnocchi with Spinach, Vegetarian Style

By: Dan

Dan — Thu, 04 Nov 2010 18:54:53 +0000

Thanks a lot for this recipe; I’ve got a similar one from Wild Garlic by Denis Cotter, but he keeps it simple (no spinach added, etc). I’m going to try this version, cause I made some mistakes with his version, and hopefully it will work better. I didn’t place it in the fridge to set; so it didn’t.

As for tasty vegetarian stock: I find it best to add just enough (and no more) water than is necessary to just about cover the veg. Then, when the veg is cooked, reduce it down a bit further to intensify. I love the idea of roasting or bruising the veg beforehand though, I’ll give that a go!

By: Erin

Erin — Thu, 04 Feb 2010 15:55:46 +0000

Debbie, I like the idea of bruising the veg, thanks!

Rachel, Oh my goodness, The Ottolenghi Cookbook is amazing! I’ll have to look up The Cranks Bible, I love to see vegetarian food approached from a more epicurean standpoint.

Thanks Bordeaux, I just may have to do that.

By: Bordeaux

Bordeaux — Thu, 04 Feb 2010 15:01:34 +0000

Haha! I do enjoy your rants, you should do it a lot more. As a ranter myself I totally get another. And enjoy your cooking too of course!

By: Rachel

Rachel — Thu, 04 Feb 2010 05:27:19 +0000

Erin, if you can get your hands on some British vegetarian cookbooks, I promise you that none of them contain recipes for tamale pie! The one I swear by and cook from constantly is called The Cranks Bible… some of the recipes are a bit fussy but they are definitely epicurean and there isn’t a bit of fake meat in sight. The Ottolenghi cookbook is another I use a great deal – not strictly vegetarian, but about 2/3 of the recipes are, and they are just fantastic.

I’ve been a vegetarian for 18 years and have never ever understood the attraction of meat substitutes. If I really wanted meat that badly, I would eat the real thing!

By: Debbie

Debbie — Wed, 03 Feb 2010 08:50:07 +0000

Another trick for the stock is to reduce it a bit to concentrate the flavours. I also “bruise” the ingredients so that they leak their flavour into the water. Then a long slow cooking time and you have lovely stock.

By: Erin

Erin — Tue, 02 Feb 2010 19:18:14 +0000

Rosemary, try roasting your vegetables first, until they are caramelized with all sorts lovely brown bits to add another layer of flavor to the stock.

When I talk about vegetarian food being outdated I am referring to the cuisine of thirty years ago that was limited and frankly boring. Food media has a history of giving you the same thing over and over again without offering the diversity people crave. So, yes in my opinion it is very outdated.

Debbie, You’re welcome!

Suresh, You are so welcome! See you in NYC!!!

Donna, I agree, so many people overuse these things instead of learning how to achieve satisfying flavors and hearty meals from vegetables and technique alone.

By: Donna

Donna — Tue, 02 Feb 2010 18:07:15 +0000

Oh Yum! I will be cooking this soon, Erin!

I also have issues with vegetarian cuisine, especially with soy substitutes for meat – such as tofurkey and chicken and bacon flavored tofu. Methinks if you want to be a vegetarian, eat vegetables, not meat imitations!

And Jen, that mushroom and Napa cabbage dish sounds selectable!

By: Suresh

Suresh — Tue, 02 Feb 2010 01:31:57 +0000

Thanks for the shout out, Erin! This recipe looks AMAZING! I will have to try it when I get back to a real kitchen in Seattle! xoxo

By: Debbie

Debbie — Mon, 01 Feb 2010 09:01:42 +0000

Thank you. It is bookmarked!

By: Rosemary in Utah

Rosemary in Utah — Sun, 31 Jan 2010 19:53:49 +0000

Hmm–a few thoughts all in a row here..
1. When I make “vegetable stock” it always tastes like “water vegetables were rinsed with”, and then I cheat and add bullion. Am I just not letting it simmer down long enough? Maybe it needs.. endive!
2. I *did not know* anybody would try to make tamales/pie without meat.
3. Just last night made 101 Cookbooks “Big Beautiful Quinoa Bowl”, very tasty and satisfying, but yeah, there was baked chicken too–psychological need for meat at dinner, not true at your house?
4. I wish recipes weren’t seen as outdated–when I see “vintage” or “retro” labels on food it’s just.. food. Of course pretend meat shouldn’t try to substitute for burger/whatever, but that’s a separate issue.
5.That picture is very appetizing! Your gnocchi rounds are golden & perfect. I’ve never tried semolina (just cornmeal) for that kind of base for a dish.

Enjoyed this post very much!