Tag Archives: vegetarian

Quinoa Sweet Potato Chili

5 Jan

Quinoa Sweet Potato Chili

The hubby and I have been headed into a more vegetarian lifestyle for the past few months– accumulating recipes, playing around with flavors, and me attempting to mimic something that tasted amazing but that I just threw together. With the joy of the holidays comes the self-indulgent and typically not too healthy food parade right into your mouth. We weren’t too bad this year, but by the time NYE came around and we found ourselves in Cincinnati for the night, we were looking for light, vegetarian, tasty food.

Enter Metropole, the restaurant in our fabulous 21c Museum Hotel, serving farm to table food with a creative flair. We fell in love with almost everything we ate and enjoyed sitting at the salad/dessert station and chatting with the chefs. Long story short, this dish is inspired by their sweet potatoes with toasted pistachio, pomegranate, fresh mint, and fresh burrata. The base of the chili mostly came from Milk Free Mom.


one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 red onion, chopped
5 cloves garlic, minced
2 chipotles in adobo, chopped
1 tablespoon cumin
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
creme fraiche, pomegranate seeds, fresh mint for garnish


Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with a dollop of creme fraiche, a heaping of pomegranate seeds, and some fresh mint.


Mushroom and Leek Frittata

29 May



Leeks. Intimidating at first– which part is edible? how do I cut it? what the heck do I use them in?– but an incredibly worthy food! Enter this lovely woman who showed me how to navigate this wonderful vegetable and this blog, which inspired the recipe.

  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 8 ounces Canadian bacon, diced (optional if you want to keep it vegetarian)
  • 8 large eggs
  • 2 tablespoons chopped thyme
  • 1/3 cup shredded Fontina cheese, divided
  • 1/3 cup shredded Gruyere cheese, divided
  • 1/3 cup shredded Mozzarella cheese, divided
  • Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and thyme and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs in a large bowl; mix in about 2/3 of the cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture and Canadian bacon over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. I’d recommend stirring up the bottom a bit right after you add the eggs– I had a lot of mushrooms and leeks stick to the pan.

Sprinkle remaining cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

I served it with a simple salad and various colored cherry tomatoes and lemon dijon vinaigrette. Brunch is served, my lovelies.

Sopes with Spicy Semi-Refried Beans and Veggies

29 Aug

Vegetarian Sopes

I’ve realized that I’m obsessed with smokey heat in general…chipotles in adobo in particular. I had a brainflash about beefing up the flavor in refried beans without beefing up the fat and keeping it vegetarian. This dish was also a case of, “Okay…I’ve got 1/2 of a zucchini, 1/2 of a squash and 1 sweet potato in the kitchen … WTF do I do to make this a dinner for two AND stay gluten free?” Here was the answer.


  • 4 Sopes
  • 1/2 Zucchini, diced into 1/4″ bites
  • 1/2 Yellow Squash, diced into 1/4″ bites
  • 1 Sweet Potato, diced into 1/4″ bites
  • 1 can of Pinto beans, drained and rinsed
  • 1-3 Chipotles in Adobo (depending on how spicy you like it)
  • 2 tbsps water
  • 1/3 cup crumbled Queso Fresco
  • 1/4 cup fresh Mint, chopped
  • 1 tbsp chopped green onion
  • 1 tsp whole Coriander
  • Salt & Pepper, to taste


Lightly fry the sopes and set aside on paper towels to drain. Using a food processor, add the pinto beans, chipotles in adobo, and water, and mix until smooth. Place bean mixture in a small saucepan and heat through.

Using a sauté pan, throw in the veggies, mint, and coriander, adding salt and pepper to taste. Saute until cooked– about 10 minutes.

Divide the refried beans into the four sopes, then add the sautéed veggies, finally topping them with the crumbled queso fresco and scallions.

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