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 protein (68)

Monday
Dec082014

Individual Tamale Pies

How about we talk about combining all of my favorite foods into a comforting, personal-sized meal?

Yeah. That sounds like a good Monday plan. And I’m hoping these are some of your favorite foods, too.

Individual Veggie Tamale Pies | edibleperspective.com

This meal just screams wrapped in blanket, cozy, winter food. I’ve been eating it for the past 3 days and am just as happy about it each time.

It starts with a thick, chili-like mixture and is topped with fluffy cornbread. I decided to throw in sweet potato at the last minute, which was definitely the right call. Sweet potatoes and black beans are an obvious match, but the added potato texture was what I loved most.

And that little pinch of cinnamon just warms this pot right up!

Individual Veggie Tamale Pies | edibleperspective.com

I knew my recent cornbread muffins would be just right for the tamale pie topping. They’re not as heavy as cornbread and are easy to whip up using cornmeal, almond meal, and millet flour. I grind whole millet (below) in my blender, but you can also buy it pre-ground. I’m sure oat flour, quinoa, flour, and possibly sorghum would also work well. I like the nutty flavor of the millet in this recipe, plus it adds to the yellow color.

Individual Veggie Tamale Pies | edibleperspective.com

To make the muffin recipe more on the savory side, I reduced the honey and added green chiles and corn to the mix.

Individual Veggie Tamale Pies | edibleperspective.com

They baked up like a dream.

Individual Veggie Tamale Pies | edibleperspective.com

Print Recipe!

adapted from: veggie tamale pie

Individual Tamale Pies gluten-free // yields 6-8 servings

  • 1 small yellow onion, diced (~1 cup)
  • 1 small sweet potato, diced (~1 1/4 cups)
  • 3 cloves garlic, minced
  • 2 small/med bell peppers, chopped
  • 1-2 tablespoons chipotle adobo sauce
  • 2 1/2 teaspoons mild chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon (optional)
  • 2 cups black beans, rinsed + drained
  • 1, 15oz can fire roasted diced tomatoes
  • 3/4 cup frozen corn
  • 1/4 cup water
  • 3 tablespoons fine ground cornmeal
  • salt + pepper to taste
  • 1 tablespoons olive oil
  • 1 batch Cornbread Muffin batter (see notes for changes)

Grease 6-8 small oven-safe soup crocks (or similar). If using standard ramekins you’ll fill about 12.

Add 1 tablespoon oil to a heavy bottomed large pot over medium heat. Add the onion with a big pinch of salt and cook for 5-7 minutes, until starting to soften. Stir occasionally. Add in the potato and let cook for about 8 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds – 1 minute. Stir in the peppers and let cook until softened, 6-8 minutes. Stir occasionally.

Stir in the adobo sauce, chili powder, oregano, and cumin for about 30 seconds. Add the black beans, tomatoes (with liquid), corn, water, cornmeal, and about 1/2 teaspoon salt. Stir well. Bring to a boil. Cover and reduce heat to a constant simmer for about 15 minutes, until potatoes are just tender. Stir every few minutes.

While simmering, make the cornbread muffin topping (check notes below for a few changes). Let rest for 5-10 minutes.

Preheat your oven to 375° F.

After the potatoes are just starting to tenderize, remove the lid and let simmer for 5 minutes to thicken. Stir every minute or so. Taste and add more salt (likely) and pepper if needed. Add hot sauce or more adobo if desired.

Scoop equal amounts of the bean mixture into the crocks. Scoop 1/3 – 1/2 cup of the batter over each. place crocks on a large rimmed baking sheet and place in the oven. Bake for 30-36 minutes. Tops will crack and brown around the edges. Test with a toothpick for doneness but don’t hit the wet layer.

Let cool for 10 minutes then serve.

----

notes:

  • Make these vegan with your favorite vegan cornbread recipe! If it uses an 8x8 or 9x9 pan you should be good to go, but baking time will increase.
  • If you don’t have or can’t find adobo sauce, add in smoky hot sauce to taste after simmering.
  • These reheat perfectly in the microwave. Scoop contents into a bowl (to loosen things up) and reheat.
  • Serving options: Broil cheese on top after baking. Serve with full-fat greek yogurt, hot sauce, cilantro, green onions, etc.
  • You can also bake this in a casserole dish or if you’re using an oven-safe, dutch oven (or similar). Bake time will vary depending on the size. 9-10” will take about 30-35 minutes. If using a glass 9x13 baking dish it will take less time to bake. Look for cracking, and browning around the edges.

For the Cornbread Muffin topping:

  • use 3/4 cup plus 1 tablespoon milk
  • use 2 tablespoons honey
  • after whisking the wet + dry ingredients together: Fold in 1/2 cup frozen corn and 1, 4oz can mild green chiles (drained well) These are optional mix-ins. If you don’t add these in, keep the milk amount at 1 cup.

Individual Veggie Tamale Pies | edibleperspective.com

Christmas Eve dinner? I’m thinking so.

Ashley

Tuesday
Nov042014

Meatloaf Veggie Burger with Mashed Potatoes + Gravy

Oh my gaaarsh, I am so excited for today’s post! After many months of planning Jessica’s virtual baby shower with the lovely + hilarious Bev, the big day is finally here! And all of her invisible internet friends are invited! If you read Jess’s blog, you know all about her invisible internet friends.

I created this fun/obnoxious photo-graphic which you may see floating around the blogosphere today. My goal was to make it as bright + over the top as possible, in true Jessica fashion. I think it was a success. Also, Jess is waiting to find out whether it’s a boy or girl, which made the sprinkle color combo super fun.

Sorry if you’re now blind.

How Sweet's Invisible Internet Friends Baby Shower | edibleperspective.com

Now.

Welcome back to earth tones.

And the sandwich that is going to make your fall food dreams come true.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

The theme for Jessica’s virtual baby shower is “trashed up” recipes. Again, if you’re familiar with her blog then you definitely know this girl loves a good trashed up recipe.

Bev and I came up with a few of Jessica’s favorite recipe categories and invited a million of her friends to join in on the fun. Seriously, SIXTY-FIVE bloggers participated! Ah-mazing.

At the end of the post you’ll find the entire list of participants broken into recipe categories. Do not miss it!!

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

I finally settled on the burger category and took forever and a day to figure out what I was going to create. I wanted it to have multiple components, tons of flavor, an over the top photo shoot, and a few of Jessica’s favorite things [ie: veggie burgers, fried sage, brussels sprouts].

So here is your warning that this recipe takes some time. Especially if you’re making the mashed potatoes and gravy all in one day. You could definitely make those 1-2 days ahead of time and then the burger making isn’t too bad.

I do, however, highly recommend making each + every component of this recipe. You will not be disappointed.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

The burgers took a little experimenting to get right. I really wanted them to be meatloaf-esque in texture + flavor and not just like a standard veggie burger. It ended up spot on! Nice and hearty but tender, just like traditional meatloaf.

I decided to bake these instead of pan-frying them which allowed the ketchup glaze to thicken up and keep the burgers moist.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

After finally settling on a recipe [the first attempt had the texture of paste! ugh!] I split the recipe in half to test some of the burgers with a real egg and some with a flax-egg. After forgetting which burgers I had on which side I taste-tested them and could not tell a difference at all. No flax taste or weird gummy texture.

I’m beyond excited that this recipe can easily be made gluten-free and vegan from start to finish without anyone ever knowing.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

And now for the best part.

The layering.

bun.

burger.

glaze.

mashed potatoes.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

vegan mushroom gravy.

brussels sprouts.

fried sage.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

I’m pretty sure I’d be happy with just this for Thanksgiving dinner.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Print this!

combine with: Easy Vegan Gravy + Mashed Potatoes

Meatloaf Veggie Burger with Mashed Potatoes + Gravy gluten-free, vegan option // yields 7, 3-inch patties

meatloaf patties:

  • 2-3 teaspoons oil
  • 3/4 cup diced onion
  • 2 teaspoons minced garlic
  • 1 cup diced mushrooms
  • 3/4 cup grated carrot
  • 3/4 cup chickpeas, rinsed + drained
  • 1/4 cup loosely packed fresh parsley
  • 1 teaspoon dried thyme
  • 1 tablespoon gluten-free worcestershire sauce, [vegan if needed]
  • 1 tablespoon gluten-free tamari
  • 3/4 cup green or brown lentils, rinsed + drained
  • 1 1/3 cups toasted gluten-free breadcrumbs*
  • 5 tablespoons finely ground cornmeal
  • 1/3 cup finely chopped toasted walnuts
  • 1 large egg, or 1 flax egg**

optional toppings:

  • 1/2 pound brussels sprouts, ends trimmed + thinly sliced
  • fried sage leaves

glaze:

  • 1/2 cup ketchup
  • 1 1/2 tablespoons pure maple syrup
  • 2 teaspoons GF worcestershire sauce, [vegan if needed]

Heat a pan over medium heat with the oil. Once hot, add the onion and a generous pinch of salt. Cook until softened and translucent, stirring occasionally, 6-8 minutes. Add the garlic and stir for about 30 seconds – 1 minute. Add the mushrooms and cook for 4-5 minutes, until starting to cook down. Stir occasionally. Add the carrot and cook for 1 minute. Stir a few times. Remove from the heat and let cool for 5-10 minutes.

Place mixture in a large food processor along with the chickpeas, parsley, thyme, worcestershire sauce, and tamari. Pulse about 10-15 times, scraping the sides halfway through, until the mixture resembles the texture of egg/tuna salad. Add the lentils and pulse about 4 times. You want the lentils mostly in tact.

Empty mixture into a large bowl. Stir in the bread crumbs, cornmeal, and walnuts. Whisk the egg [or flax-egg] in a small bowl then stir into the mixture until thoroughly combined. Let sit for 10-15 minutes. Preheat your oven to 350° while resting.

Stir the glaze ingredients together in a bowl. Set aside.

Line or lightly grease a large baking sheet. Scoop about 1/2 cup of the mixture into your hands and pass back and forth multiple times packing into a ball. The mixture will be wet but should hold together. Gently flatten between your palms to about 3/4-inch thick [~3-inch diameter], keeping the sides tight. Place on the baking sheet and repeat until all patties are formed.

Bake for 15 minutes. Carefully flip burgers over then top with a spoonful of glaze over each burger. Bake for another 9-12 minutes. Let rest for 3-5 minutes..

During the last 10 minute bake, heat a large pan over medium with about 2 teaspoons of oil. Cook the brussels sprouts with a bit of salt for about 8 minutes, stirring frequently until tender and starting to brown. Serve burgers on a bun with mashed potatoes, gravy, brussels sprouts, and fried sage.

……

Notes:

*To make toasted gluten-free breadcrumbs: Preheat oven to 350° F. Tear 4-5 slices of a gluten-free bread and place in your blender or food processor. Turn on until ground evenly into breadcrumbs. Spread breadcrumbs on an unlined baking sheet and bake for about 8-12 minutes until golden brown and crisp. Let cool. Start at the beginning of the recipe. Preheat your oven before chopping the onion.

**For the flax-egg: Whisk 1 tablespoon ground flax meal with 3 tablespoons warm water for 10 seconds. Set aside for 5 minutes. Incorporate into the mixture instead of a real egg at the same point in the recipe. When baking I make flax eggs with a bit less water but in this recipe you want the full 3T.

To make crispy fried sage: Heat a small sauté pan over medium-high and coat with about 2-3 tablespoons of oil or butter. Once fully preheated, place about 10 sage leaves in the pan and let crisp for about 20-30 seconds until the edges pull up and they just barely start to brown. Place on a paper towel lined plate and top with a sprinkle of salt. Repeat 2-3 more times.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Kind of looks like a real burger, no?

And now I apologize if you get nothing done for the rest of the day.

I mean…

CHECK. THESE. OUT.

trashed up salads

  1. Gimme Some Oven - Asian Broccoli Salad with Peanut Sauce
  2. The Lemon Bowl - Brussels Slaw with Tahini Dressing and Za'atar Crostini
  3. With Style & Grace - Kale Salad with Apple, Hazelnuts & Bacon

trashed up cocktails

  1. Dine & Dish - Hot Buttered Rum Cocktail
  2. Food For My Family - Cranberry Orange Dark and Stormy Cocktail
  3. Minimalist Baker - Bourbon Pumpkin Milkshakes
  4. Stylish, Stealthy & (sometimes) Healthy - Apple Cider Shandy
  5. A Spicy Perspective - Preggy Punch Mocktail
  6. Girl vs. Dough - Boozy Maple Peanut Butter Cup Milkshake
  7. Honestly Yum - Maple Bacon Pisco Sour
  8. Cookin Canuck - Pink Grapefruit Margaritas
  9. A Thought For Food - Mezcal Citrico Cocktail
  10. A House in the Hills - Pomegranate Rosemary Spritzer
  11. The Novice Chef - Ginger Bourbon Apple Cider
  12. Bran Appetit - Citrus Cider Punch Floats

trashed up burgers

  1. Edible Perspective - Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
  2. The Little Kitchen - Salmon BLT Sliders with an Avocado Aioli & Brie
  3. Daisy At Home - Balsamic Beef Burger with Mac and Cheese
  4. Cookies & Cups - Candied Bacon Maple Cheddar Burger
  5. Climbing Grier Mountain - Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
  6. Dessert For Two - Bleu Cheese Burgers + Sweet Potato Fries
  7. Country Clever - Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
  8. Foodie Crush - The Best Cheeseburger Soup
  9. Lady and Pups - Spicy Sambal Chicken Meatball Sub with Eggs
  10. Two Peas & Their Pod - Sweet Potato and Kale Grilled Cheese
  11. Bake Your Day - Ultimate Breakfast Sandwich

trashed up tacos

  1. Spoon Fork Bacon - Crunchy Ground Beef and Cheesy Tacos
  2. The Fauxmartha - Boozy Beef and Butternut Tacos
  3. With Food + Love - Harvest Hash Breakfast Tacos
  4. Mountain Mama Cooks - Crispy Kale and Brussels Sprout Tacos with Bacon
  5. Heather Christo - Bahn Mi Tacos with Spicy Sriracha Honey Sauce
  6. A Couple Cooks - Loaded Huevos Rancheros Tacos
  7. Fitnessista - San Diego Lobster Street Tacos

trashed up desserts

  1. Table for Two - Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
  2. My Name is Yeh - Mini Vanilla Loaf Cakes, All Trashed Up
  3. Picky Palate - Pumpkin Spice Butterscotch Sprinkle Cupcakes
  4. Sprinkle Bakes - Cake Batter Confetti Cupcakes
  5. Averie Cooks - Easy Homemade Funfetti Cake with Vanilla Buttercream
  6. Sweet Phi - Trashed Up Shortbread Cookie Bars
  7. Love & Olive Oil - Loaded Junk Food Brownies
  8. Lauren’s Latest - Bakery Sugar Cookies
  9. Cookie + Kate - Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
  10. Flourishing Foodie - Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
  11. The Sugar Hit - Salted Caramel Popcorn Ice Cream Cake
  12. Hummingbird High - Breakfast Cereal Cake Donuts
  13. Top With Cinnamon - Triple Chocolate Vanilla Swirl Crumb Cake
  14. Bake at 350 - Chocolate Chip Cookie Ice Cream Sundaes
  15. Simple Bites - Lemon Layer Cake
  16. Bakerella - Baby Block Cake Pops
  17. She Wears Many Hats -  Chocolate Covered Grapefruit

trashed up pizza

  1. Bev Cooks - Beer Battered Fried Calamari Pizza
  2. Rachel Cooks - Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
  3. Foodie With Family - Trashed Up Barbecue Turkey Pizza
  4. Shutterbean - Pesto Potato Bacon Pizza
  5. i am a food blog - Grilled Cheese Pizza
  6. My Life as a Mrs - Chili Cheese Dog Pizza
  7. Simply Scratch - Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
  8. The Beeroness - Beer Cheese Tater Tot Pizza
  9. Yes I Want Cake - Roasted Pumpkin Pizza
  10. Two Red Bowls - Bacon mashed potato pizza
  11. Dula Notes - Pork Bahn Mi Pizza
  12. Weelicious - Trashed Up Mexican Pizza Pockets
  13. Take a Megabite - Beet Peetza
  14. Hungry Girl Por Vida - Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta
  15. Bakers Royale - Trash’d Street Tacos

Enjoy!! And happy virtual baby shower to Jess!! Love you, girl! xo

Ashley