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!


For the latest details be sure to check my book page!  


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


Entries in burger (3)


buckwheat + puffed amaranth cereal

I have a new breakfast obsession.  Surprised?

I’m hooked after 1 bowl. 

Have you made the popped amaranth yet??  If not, you must!  You can find amaranth in the bulk aisle of your natural food store [hopefully!] or in a Bob’s Red Mill package.  If you can’t find it there, check online.  The same goes for the 2nd main ingredient, raw buckwheat groats.  Not kasha, or toasted buckwheat, just plain old raw groats.  They’ll look a bit tan/yellowy/green in color.

I got the idea for adding soaked buckwheat to the puffed amaranth, after seeing Angela soak + blend buckwheat, to make breakfast porridge.

(1 of 6)

However, for this, I wanted to keep the buckwheat whole.  After soaking it, there is still a nice crunchy chew, that was begging to be added to a bowl of cereal.

(3 of 6)

Un-soaked groats are extremely crunchy and strangely, edible!  There aren’t many grains you can chew through raw [without at least sprouting].  However, some people can be sensitive to uncooked and/or un-soaked grains.  The soaking + rinsing process helps aid in easier digestion. 

Soak your groats overnight + rinse them thoroughly the next morning.  It’s easiest if you use a fine mesh strainer. <--- top 5 favorite kitchen tools!

(2 of 6)

Both puffed amaranth + raw buckwheat are extremely mild in flavor.  They have a slight earthiness to them, but are not sweet at all.  Sweetener is definitely not needed, if you add some delicious fruit toppings, but 1/2-1T maple syrup is always welcome. 

(4 of 9)

Puffed Amaranth + Buckwheat Cereal

  • 3T raw amaranth
  • 1/3c soaked + rinsed raw buckwheat groats


  • small banana
  • cherries
  • 1T almond butter
  • cinnamon
  • 1/2-1T maple syrup
  • 1c unsweetened almond milk
  1. Pop amaranth per instructions.
  2. Let cool for a few minutes, then add 1/3 very well rinsed + soaked buckwheat groats to the bowl.
  3. Add toppings.

*Soak raw buckwheat groats in a bowl, with water, covering the groats by a few inches.  Leave in the fridge overnight.  In the morning, drain the water and empty groats into a strainer.  Wash the groats thoroughly, as a slimy coating will be produced from the soaking.  You your hand to mix the groats around, while rinsing, to ensure they are slime-free.  1-2min

Breakfast is served!

(5 of 9)

This bowl was incredibly delicious.  The buckwheat groats added amazing texture to every bite.  It was hard not to go back for seconds.

Nutritional information for:

  • 3T raw amaranth
  • 1/3c raw buckwheat groats


Nutritional information for:

  • all ingredients, including all toppings in my bowl

*I forgot to add in the 1/2T maple syrup, which adds ~7g sugar + 25 calories.


I use to enter in the nutritional information of the recipes I make.  It’s not frequent that I enter in the information.  Typically, it’s when I know a recipe is extremely healthy and turns out incredibly delicious.  I like to see just how delicious, I can make healthy.  All recipes and food items have a grade rating, A, A-, B+, etc. and this recipe received an A!  Probably an A- with the maple syrup though. ;)

(6 of 9)

Latest obsession.  Divulged. 

Speaking of delicious, tonight’s dinner made up for last night’s sub-par grilled meal.

Mama Pea’s Yukon Gold White Bean Basil Burgers!  I’ve made these twice already, and this time made a double batch.  Veggie burgers are just so convenient.  You can eat them cold out of the fridge, thrown on a salad, wrapped in lettuce, or heated up on a bun.

Heck, this “dough” is even good raw.  I couldn’t stop eating it before I turned them into patties.

(7 of 9)

I made a few changes for ingredients I had on hand. 

  • chickpeas, instead of white beans [slow cooked my beans today – delicious + cheap!]
  • red potatoes, instead of yukon gold taters
  • halved the basil
  • added 1/2T chopped fresh rosemary [1T if doubling the recipe]
  • added 1t chopped fresh thyme [2t if double the recipe]
  • 1.5T oat flour, instead of 2T whole wheat flour [3T if doubling the recipe]
  • 1T unsweetened almond milk – needed moisture because chickpeas are drier than white beans [2-3T if doubling]

Both the original + this version were completely delicious.  Making recipes adjustments, for what you have on hand, is easier than you think!  And if you have lovely fresh herbs growing in your backyard, by all means throw some in!

(8 of 9)

Too bad I’m out of pickles.

Can’t say the same for ketchup though!

(9 of 9)

Off to bed, before I dig into the rest of the “dough” from these burgers. 



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.

(1 of 15)

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!!  

(2 of 15)

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!

(3 of 15)

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

(4 of 15)

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.

(5 of 15)

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. 

(6 of 15)

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.

(7 of 15)

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?

(9 of 15)

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.

(10 of 15)

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’.

(11 of 15)

Pile on the toppings!

  • avocado
  • roasted red pepper
  • tomato

(12 of 15)

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

(13 of 15)

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

(14 of 15)

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.

(15 of 15)

And don’t forget the ketchup.

Veggie burger complete.