Sweet Potato and Kale Frittata with Goat Cheese

Egg Cookery, Vegetarian

Sweet Potato and Kale Frittata with Goat Cheese

Adapted from vegetariantimes.com

Amazing frittata coming up! What I absolutely love about this one is delicate blend of the sweetness of the potatoes and the tanginess of the goat cheese. It also has a beautiful blend of colors. If you don’t like kale, this is just the frittata for you. You can get all of its nutrition benefits without actually tasting it. Yes, you got that right! I hate, hate, hate kale and I can honestly say I did not even taste it one little bit. This is another meal you can literally make in 40 minutes max.

Yields 4 servings


  • 12 ounces sweet potato, peeled and cut into ½-inch pieces
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
  • 2 ounces crumbled goat cheese


  1. Preheat the oven to 400F (204C).
  2. Place the sweet potato pieces in a microwavable steamer and microwave on high for about 5 minutes or until tender.
  3. Meanwhile, whisk together the eggs and mustard. Season with salt and pepper to taste.
  4. Add the oil to a large ovenproof skillet and heat over medium-high. Add the onion and sauté for about 3 minutes or until the onion begins to soften. Add the kale and cook for 2 minutes or until the kale is wilted but still a bright green color. Add the sweet potato and toss to blend, arranging the vegetables over the bottom of the skillet.
  5. Carefully pour the eggs over the top without displacing the vegetables. Cook 3 minutes or just until the bottom of the frittata is set.
  6. Transfer the skillet to the oven. Bake for about 10 minutes or until the center of the frittata is set.
  7. Using a heatproof spatula, loosen the frittata from the skillet and slide out onto a serving platter. Immediately sprinkle with the goat cheese and let stand for 1 to 2 minutes to soften the cheese. Serve immediately.


Comments: The trickiest thing about this meal (like all frittatas) is the sliding out of the skillet as cast-iron is very heavy. I usually ask someone for help or you can flip it onto a plate and then flip again onto the serving platter so that it is the right side up. The night I made this I had it with whole wheat couscous and it was fab. Leftovers are great for a lunchtime sandwich. For all vegetarians in the U.S., Trader Joe’s has a fantastic vegetarian crumbled goat cheese that actually taste pretty similar to the European one.

Sweet Potato and Kale Frittata with Goat Cheese II


Soy Burgers

Vegetarian, Veggie Burgers

Hamburguesas de soja

Adapted and translated from recetas.lanacion.com.ar

I honestly don’t know how I came across this recipe but I’m glad I did. I think I was just browsing through some recipes on the website of La Nación (an Argentine newspaper) when I found this recipe and I though it sounded interesting. It’s a good alternative to the classic bean burger and has a great mélange of flavors I will describe later.

Yields 5 burgers


  • 1 15-ounce can great northern beans, drained and rinsed
  • 300g soy flour
  • 2 egg whites
  • 1 tablespoon dry oregano
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 3 tablespoons grated Parmesan cheese
  • Salt, to taste
  • Pepper, to taste


  1. Line a baking sheet with wax paper and set aside
  2. Put the beans into a large bowl and mash them with a fork or potato masher.
  3. Add the remaining ingredients and combine well.
  4. Form the mixture into burgers and place on the prepared baking sheet. Refrigerate for at least half an hour.
  5. Grease an electric griddle and heat to around 350F (177C).
  6. Remove the burgers from the refrigerate and cook on the preheated griddle for about 5 minutes on each side or until they are a nice golden brown color.


Comments: I made these burgers quite thick like a regular hamburger and they were quite satisfying. I really loved this concoction. The touch of lemon and cheese gave them an incredible boost of flavor because, to be quite honest, if the burgers were just soy flour and beans they would be quite bland. The original recipe was not very specific about which kind of bean to use so I just went for what I could find but I think you can use any white bean; cannellini beans are always a good option for cooking. The recipe also said to use 150g of dry beans which you later have to soak and boil; I went for canned beans instead and made an estimate of how much I would need and they were great. When combining all the ingredients, I found it easier to use my hands than a fork or a spoon. I ate mine with a whole spelt English muffin and a salad and baked sweet potatoes on the side. Serve them however you like your burgers. You can freeze any uncooked burgers.

Update May 2016: After taking a couple of quarters off of school, I returned to college in late March for the Spring quarter. I basically shop at Trader Joe’s and Whole Foods. Unfortunately, I was unable to find any soy flour to make these burgers (same thing happened with the soy milanesas). So, I substituted the soy flour for vital wheat gluten. The vital wheat gluten gave the burgers a chewier consistency  but less “mushy” and they obviously taste differently. They also have a slightly milder flavor and aftertaste. I think from now on, I will make this recipe with vital wheat gluten but you can decide what you prefer.Hamburguesas de soja, plato

Potato and Onion Frittata

Egg Cookery, Vegetarian

Potato and Onion Frittata

Adapted from cooking.nytimes.com

Yes, I know, ANOTHER frittata recipe. Honestly though they have been a fantastic revelation to me. As I’ve said before they are so nutritious and versatile. This is a new take on the classic tortilla española or tortilla de patatas. In the original Spanish version, the potatoes are fried and you have to flip the tortilla. In this version, the potatoes are steamed and instead of flipping, you put the frittata under the broiler for a few minutes to cook the top. It is delicious and only takes about half an hour or so to make.

Yields 4 servings (as a main course)


  • 1 pound boiling potatoes, cut in small dice (½ inch to ¾ inch)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 6 large eggs


  1. Steam the potatoes in the microwave until tender and set aside.
  2. Meanwhile, heat 1 tablespoon of olive oil over medium heat in a 10-inch skillet and add the onions and salt. Cook, stirring, for about 5 minutes or until tender but not browned.
  3. Add the potatoes to the skillet and toss together gently so that the potatoes don’t break apart. Season with salt and pepper and remove from the heat.
  4. Beat the eggs in a bowl and season with salt and pepper to taste. Stir in the potatoes and onions.
  5. Heat the broiler of your oven.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium-high heat in an ovenproof skillet. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables into the pan. Shake the pan gently while you lift the edges of the frittata and tilt the pan to let the eggs run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for about 10 minutes.
  7. Uncover the pan and slide it under the broiler for a minute or two to set the top. Make sure to watch it closely so as not to overcook it. Remove the frittata from the heat and let it set in the pan for a few minutes. Then slide it onto a serving plate.


Comments: I found that this frittata was easier and faster than others I have made. It is definitely a simplified version of the classic tortilla española. In Spain, the tortilla is often served cut into small squares with toothpicks as an appetizer or as a tapa along with cheeses, jamón serrano, etc. However, it also works well as a main course if you cut it into wedges. Back in Madrid on the weekends we often bought freshly baked bread and a delicious juicy tortilla from the bakery that was a 10-minute’s walk away from home; the classic bocadillo de tortilla is not something to miss out on. I made this frittata for dinner. Eat it as a bocadillo, with salad, at a tapa party…you name it. Tortilla can be eaten hot or at room temperature.

Potato and Onion Frittata, plato

Meatloaf Bites


Meatloaf Bites, close-up

Adapted from Happy Herbivore by Lindsay S. Nixon

I do admit my mom’s meatloaf is really good. It was one of the ways I actually enjoyed eating meat, especially with the crunchy, roasted onions she puts on top. As a vegetarian, however, I’ve found alternatives. These meatloaf bites are made with a kidney bean base. They have a delicious umami taste and are filled with great spices. Just the fact that they are made in a muffin tin makes them THAT much better.

Yields 8 bites


  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 3 tablespoons tomato purée
  • 2 tablespoon Dijon mustard
  • 1 cup frozen peas, thawed
  • 6 tablespoons old-fashioned oats


  1. Preheat oven to 350F (177C). Line a muffin tin with paper liners and set aside.
  2. Mash beans in a bowl with a potato masher until well mashed.
  3. Add remaining ingredients, except oats, and stir to combine. Stir in the oats.
  4. Spoon the mixture into the muffin tin and pack down.
  5. Bake in the preheated oven for about 20 minutes or until the bites or crisp on the outside and fairly firm to the touch.


Comments: This is another great and quick recipe. You can literally have dinner ready in about 30 minutes. I had them plain with some sweet potato oven chips (see Spicy Sweet Potato Wedges) but you can serve them with ketchup, gravy, mashed potatoes or your favorite meatloaf topping. Instead of oregano you can use Italian seasoning (as stated in the original recipe). If you like, you can also add a tablespoon each of onion powder and garlic powder. I used frozen peas because that’s what I had and I liked the bites a lot but you can also follow the original recipe and use frozen mixed vegetables instead.

Meatloaf Bites, plato

Milanesas argentinas de soja


(Argentine Soy Milanesas)

Milanesas argentinas de soja

Adapted and translated from recetasgratis.net

Yes, I know I already posted a recipe for soy milanesas (see HERE) but I also promised to try out different recipes. I don’t know which one I prefer. These do require a bit more hands-on time, as you have to roll out the mixture and then preboil the milanesas before putting in the oven. The other main difference is that this recipe uses a bit of vital wheat gluten, the main ingredient in seitan.

Yields 10 milanesas


  • 200g soy flour
  • 200g whole wheat flour
  • 1 tablespoon vital wheat gluten
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon oregano
  • 2 tablespoons fresh parsley, chopped
  • 1 cup water or as needed
  • ½ cup processed old-fashioned oats or oat flour or more as needed


  1. Bring a large pot of water to a boil. Preheat the oven to 450F (232C). Place the processed oats or oat flour in a container with a low rim and set aside. Grease a baking sheet and set aside.
  2. In a large bowl, combine the soy flour, whole wheat flour, vital wheat gluten, salt, pepper, oregano and parsley.
  3. Add the water to the mixture and knead to bring the dough together. Add more water if necessary.
  4. Place the mixture onto a piece of wax paper on your counter and cover it with another piece of wax paper. Use a rolling pin to stretch the mixture to about a thickness of 1 centimeter. Use the rim of a drinking cup or a large cookie cutter to cut out the milanesas.
  5. Place the milanesas in the pot of boiling water individually or by groups of two so that they are not piled on top of each other. Boil each milanesa for about 1 minute.
  6. Use a skimmer to remove the milanesas from the pot and immediately place in the container with the oats. Press each side down to cover with the oats. Place in the prepared baking sheet and repeat the process with the remaining milanesas.
  7. Bake in the preheated oven for about 15-20 minutes, flipping them halfway through.


Comments: This recipe is not at all complex and it’s a good meal for any vegan, vegetarian or even omnivore. For the “breading” I personally prefer processing old-fashioned oats, leaving some whole oats as well as some finely ground ones. You can use regular store-bought oat flour or go traditional with breadcrumbs instead. You can do steps 1-5 and then wrap the milanesas in plastic wrap and freeze them; you can later bake them as instructed. The traditional milanesas are fried so you can also go in that direction instead of baking them in the oven. For other serving suggestions, check out the other recipe HERE.

Milanesas argentinas de soja, close-up