My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in black beans (5)

Saturday
Sep032011

Smoked Bacon{ish} Black Bean Dip

Did you think I was going to forget to post a delicious Labor Day recipe?

Yah, that definitely almost happened.

Finally today, a light bulb went off.

I haven’t made a good dip in awhile, and there happens to be a container full of black beans in my fridge.

Problem.  Solution. 

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Smoked Bacon{ish} Black Bean Dip

So what is the bacon{ish} twist to this dip?

You know I didn’t put bacon in it!

It’s called Liquid Smoke.  But it’s more like liquid magic.

A little goes a long way, with this super smoky, liquid seasoning.  Along with a handful of other spices, you are left with a smoked, bacon-esque flavor.  Even the husband thought so!

To take this dip a little further, I thought I would add some roasted pepper + corn, for a few reasons.

  • flavor
  • crunch
  • color

I’m out of propane for the grill, but our panini grill pan worked great in its place.

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It only takes about 8-10 minutes to roast the peppers + corn and is worth the extra effort.  These veggies added so much flavor.

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Delicious, but slightly boring, smoked black bean dip.

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The addition of corn + peppers made things much more exciting. 

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Most was mixed in the dip, but I saved some to sprinkle on top.  And you know how I love sprinkles lately.

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This dip goes with just about anything.

  • tortilla chips
  • crackers
  • cucumbers
  • peppers
  • carrots
  • tacos
  • pita

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Or you can just eat it with a spoon…like I did from the bowl of the food processor.

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Smoked Bacon{ish} Black Bean Dip [yields ~1 3/4-2c] inspired by Kathy’s Tempeh Bacon

  • 1.5c cooked black beans [1, 15oz can], drained + rinsed
  • 3T olive oil
  • 1 garlic clove
  • 1/2t liquid smoke [hickory flavor]
  • 1/4t Bragg’s/tamari/soy sauce/
  • 3/4t ground cumin
  • 1/2t fine grain sea salt
  • 1.5t pure cane sugar
  • pinch of smoked paprika
  • black pepper
  • 1/4c red pepper, once roasted [opt]
  • 1/3c roasted corn [opt]
  1. Grease your grill with a high-heat oil [I use sunflower], or a grill pan, and preheat to med-high ~400*. 
  2. Slice the red pepper and place on the grill pan along with an ear of corn, or with 1/3c frozen corn.
  3. Let roast for 7-10min turning 3-4x, until softened with nice char marks.
  4. While roasting, process the 1 clove of garlic in your food processor.
  5. Add in beans, olive oil, liquid smoke, cumin, soy sauce, salt, sugar, smoked paprika and pepper and process until smooth, scraping down the sides + bottom of the bowl to incorporate all ingredients. 
  6. Taste, and add more salt/pepper if needed.
  7. Chop roasted pepper + cut corn off the cob [unless using frozen], and reserve about 1T of each.
  8. Empty dip into a bowl from the processor and add in the remaining pepper + corn.
  9. Pulse around a few times and then stir into the bean dip mixture.
  10. Transfer to a new bowl, if desired, and sprinkle with remaining pepper + corn.

*Store in a sealed container in the fridge for 3-4 days.

*If you want a little heat, add cayenne pepper to taste.

*If you don’t have liquid smoke [costs about $2], try adding 1/2-1t smoked paprika or a chipotle seasoning, to get a nice smoked flavor.  It won’t be exactly the same, but still delicious.

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Great to bring to a party.

Or just eat by yourself.

Either way, it’s not going to last long.

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Happy long weekend!!

I’m off to the market this morning, then hopefully getting in a workout, watching the Ohio State game [GO BUCKS!!!], then off to check out Tour de Fat.  Has anyone ever been to Tour de Fat?  This is my first year going, and I'm pretty excited.  It’s hosted by the amazing + generous brewery, New Belgium.  Seriously, this brewery is always doing great things for the community + beyond.  Lucky for us, since New Belgium is in Fort Collins, we always get a Tour de Fat!  If you’re headed there today, be on the lookout for me!

Yes folks, the Tour de Fat will once again be meandering and pandering through 13 U.S.
cities spreading the good word about the positive societal offerings of the bicycle.
Along with our exceptional ability to roust a city's inner-cyclist, in 2011 we hope to drive
our message even deeper by bringing you the biggest, most enjoyable traveling bike festival
that we know of. [source]

Ashley

Tuesday
Jul192011

the burger

Yesterday we had, “the almost burger.”

Today we have, “the burger.”

It’s ready to be released!

A few important instructions:

1) Cube the sweet tater into ~1” cubes, for best texture results.  Steam or microwave until tender.  Leave those skins on!!  Cubing will make the mashing easier + help with the texture.

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2)  For the beans.  You want to mash half of the beans until paste-like.  Add the other 1/2 and give a very light mash to combine.  The idea is to leave a little less than half of the beans in their whole form.  Texture!!  

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3) Quinoa!  You can follow the same process for perfectly cooked millet, when making quinoa.  It’s a sure bet method, every time. The only thing that differs is the cook time.  You can add in 1T of oil with the water or leave it out.  Good either way.  When making quinoa [or millet], always make extra.  Store the extra in the fridge and believe me, you’ll use it throughout the week. 

salad topping – oatmeal topping – cold breakfast cereal – butter, salt + pepper – burrito filling – etc

Always make extra.

Perfectly Cooked Quinoa

  • 1c quinoa, rinsed + drained
  • 2c water
  1. Heat a pot over medium.
  2. Add rinsed quinoa and toast for 1-3min, stirring a few times.
  3. Add water, turn heat to med-high and bring to a boil.
  4. Stir once, reduce heat to simmer + cover the pot with a lid.
  5. Set your timer to 15min and do not stir or open the lid!!
  6. Turn off the heat and move the pot to another burner for 5min.
  7. Uncover, and fluff with a fork.

Simple as that!

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4) Mash the sweet taters in a large bowl, but don’t make mashed potatoes.  Right Mama Pea??

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I made a full batch of 8 burgers and split the “batter” in half to try two different binding methods.

In the first batch, I used ground oats.  I wasn’t looking for oat flour, because I was trying to retain some of the chewiness from the oats.  I ground about half way to flour in the blender.

For the second batch, I ground millet in the blender, into a fine flour.  I’ve used millet flour in veggie burgers before and liked the results.

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5) I tried baking + pan frying these burgs.  My personal preference + suggestion would be to bake these, but they still held up really well in the pan. 

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Millet flour burg on the left.

Ground oat burg on the right. 

You could definitely see a difference.  More texture on the right + not as grainy looking.

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So, what were the results?

Well, both versions held together extremely well.  Both versions also tasted great, which is good news, because it means you have options.

But which did I like best?

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The ground oat burger.  As I suspected!  Emily uses this technique in her black bean burgers + in Angela’s perfected veggie burger, she also does the same.

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The millet flour tasted fine and didn’t try out the burger at all.  But those ground oats!!

They just add a little somethin’ somethin’.

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Pile on the toppings!

  • avocado
  • roasted red pepper
  • tomato

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This is the first veggie burger that I’ve created completely on my own! 

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Such a proud mama. ;)  I may be biased, but this is my favorite veggie burger to date!

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Sweet Tater Black Bean Burgers [yields 8 burgers – vegan, gf]

  • 15oz black beans, drained + rinsed
  • 3c cubed sweet tater, cooked + skin on [~1.5lbs]
  • 1/2c frozen or fresh corn
  • 2/3c finely chopped onion [1/2 medium onion]
  • 2 large garlic cloves, finely minced
  • 1/2c cooked quinoa
  • 6T rolled oats, partially ground
  • 2T sunflower seeds
  • 1/2t salt
  • black pepper
  • 1t cumin
  • 1t oregano
  • 1/4t coriander
  • 1t chili powder
  • 1/4t cayenne [optional]
  • 1T olive oil
  1. Preheat your oven to 375* once you finish cooking the quinoa + potato.
  2. Mash half of the beans in a bowl until paste-like.
  3. Add in the rest of the beans and give a very light stir/mash to combine.
  4. In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.
  5. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
  6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
  7. Taste, and adjust seasonings to your liking.
  8. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.
  9. Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
  10. Remove from oven + serve! 

*If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.

*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.

*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.

*To pan cook – Heat a pan to medium and lightly grease.  Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.

*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min.  While baking, preheat your grill slightly above medium [~350-375*]  Grease the grates and cook burgers for ~3min per side.

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And don’t forget the ketchup.

Veggie burger complete.

Ashley