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



Easy Vegan Gravy and Mashed Potatoes

Happy Halloween!

Now let’s talk about Thanksgiving.

Today I give you mashed potatoes + easy vegan gravy.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

I figured with all the treats flying around the interwebs [and in real life] you probably needed something savory to round out the sugar coma you’ve been riding all week.

Can we talk about Halloween for a minute, though?

Because I’m kind of the worst at it. I mean, I love fall and pumpkins and orange everything and cooler temperatures and gourds on my dining room table and candy and kids in adorable costumes waddling down the street and so on.

But me + Halloween? I fail.

Here are the reasons why.

  1. I’m basically the worst at coming up with costume ideas. So bad in fact that I just don’t dress up. I can’t remember the last time I dressed up. And the last time I dressed up was probably a terrible attempt. Wait. Yep. It was! I believe it involved a Mardi Gras mask and a feather boa.
  2. Chris is the 2nd worst at dressing up for Halloween. This makes it much harder to get motivated to try.
  3. Our dogs go insane during trick or treating hours. I asked Chris what he wants to do Friday night and he said, “turn the lights off and go in the basement with the dogs.” We are really FUN!

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Glad I could share my deep, dark Halloween secrets with you.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Now let’s get to the good stuff.


This gravy loving girl has been gravyless for way too long. I’ve thought about making it the past few years but never actually executed.

So this year I finally decided to stop being ridiculous and just make some freaking gravy. And now I have 2 jars filled with gravy in my fridge and pounds of mashed potatoes.

Do you know how filling mashed potatoes and gravy are? Hellooo, dinner.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

I am 210% happy with how the gravy turned out. The mushrooms and herbs are the absolute key to the crazy amazing flavor of this gravy. The onion and garlic help, too, but the mushrooms create an incredibly rich and savory flavor while the herbs help brighten it up just a bit. You can fully blend the gravy until it’s creamy or leave it with a bit of texture.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

You’ll just have to trust me on how good it tastes because it’s not the most photogenic thing ever.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Print this!

recipe adapted from: vegan gravy, Choosing Raw

Easy Vegan Gravy gluten-free, vegan // yields appx. 2 cups

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons gluten-free tamari
  • 1/4 cup gluten-free oat flour, or 3 tablespoons arrowroot starch
  • 8oz baby portabella mushrooms, chopped
  • 2 cups low-sodium vegetable broth
  • 2 1/2 tablespoons nutritional yeast
  • pepper to taste

Heat oil over medium in a medium pot. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently. Add the garlic, rosemary, and thyme and stir for about 30 seconds until fragrant.

Add the tamari then stir in the oat flour. Stir until a paste forms and let cook for about 1 minute. Add a few splashes of the broth and the mushrooms. Let cook for 2-3 minutes then pour in the rest of the broth, nutritional yeast, and pepper. Whisk until well combined.

Bring to a boil [uncovered] stirring occasionally. Once boiling, reduce heat to simmer for about 5 minutes. Carefully pour into a blender and blend [starting on low] for 10-30 seconds, depending on the desired consistency. [Or use an immersion blender in the pot.] Place back in the pot and simmer for 12-18 minutes until the gravy thickens, stirring every few minutes. Add more pepper or a splash of tamari if desired.

Remove from the heat for about 5-8 minutes to further thicken. Stir before serving. For smooth gravy, pour into a blender and blend until fully smooth.

Olive Oil Mashed Potatoes gluten-free, vegan // yields appx. 6 servings

  • 3lbs [about 6 large] red potatoes, skin on
  • 1/4 cup + 2 teaspoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1-2 cups unsweetened almond or soy milk
  • salt + pepper to taste

Scrub potatoes [peel if desired] and cut each into about 6-8 pieces. Place in a large pot and fill with water just over the tops of the potatoes. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low boil and cook until potatoes are tender, about 18-23 minutes. Drain water. Set pot aside.

Heat a small pan over medium-low heat with 2 teaspoons of oil. Once hot place the garlic in the pan stirring constantly until just starting to brown, 2-3 minutes. Keep the heat low to avoid burning. Scrape contents into the pot of potatoes.

Add 1/4 cup oil to the pot along with 3/4 cup milk and start mashing. Add more milk and keep mashing until desired consistency is reached. Salt and pepper to taste. If topping with gravy avoid heavily salting the potatoes as the gravy is quite salty.

If potatoes cool down too much while mashing return to the burner over low heat and stir until hot. Add a bit more milk if needed.



-If you don’t like the texture of mushroom simply blend the gravy until smooth. The mushrooms add an amazing savory flavor, so I don’t recommend skipping them.

-If using fresh rosemary use 1 tablespoon chopped. If using fresh thyme use 1 1/2 teaspoons chopped.

-To make kale mashed potatoes: Remove stems from about 6-7 medium kale leaves. Chop the kale. Add a bit of oil to a medium-sized pan and heat over medium. Add the kale to the pan and stir until just starting to wilt, 2-4 minutes. Remove from the heat. Once potatoes are fully mashed incorporate kale into them.

-If you’d like a heartier flavor, feel free to mash with half milk and half low-sodium vegetable broth.

-If you want a nice bite to your potatoes and don’t require that they’re vegan, mash in 4-6oz herb goat cheese.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Potato gravy coma. Face plant.

Happy Friday!



Chocolate Pumpkin Almond Butter Cups

Let’s make some candy.

You know, 2 days before Halloween.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

At least I got these finished before Halloween. Small victories.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

I do [but don’t] apologize for sharing 2 pumpkin recipes in one week. I do because you’re probably over it by now. I don’t because OMG these are insane. Time to pop open another can of pumpkin. Today.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

My main goal was to create an orange-y center with no food dye, which is why pumpkin came to mind. But you can’t just have a pumpkin puree center. You need something to thicken it up a bit. At first I tried coconut butter, but after three attempts it just wasn’t happening. Once I thought to switch to almond butter the recipe was much easier to make and tastier, too.

And then I went and pumpkin spiced it. But instead of spicing the pumpkin almond butter center I spiced the chocolate! I didn’t want the pumpkin center to turn brown from the spices so I added just a touch of cinnamon + ginger to that mixture.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

There’s a lovely crunch from the thick layer of spiced chocolate, and when you hit the center it’s nothing but creamy goodness.

In other words, these are dangerous.

Haaalp me.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

Print this!

Chocolate Pumpkin Almond Butter Cups gluten-free, vegan // yields 10-12 cups

for the filling:

*use room temperature almond butter, pumpkin puree, and maple syrup for best results

  • 1/3 cup almond butter, [not oily/drippy]
  • 3 tablespoons plain pumpkin puree
  • 1/2 tablespoon softened unrefined coconut oil
  • 1-2 tablespoons pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger

for the chocolate:

  • 2 cups dark chocolate chips
  • 2 teaspoon unrefined coconut oil
  • 1 1/2 teaspoons cinnamon
  • 1/4-1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/16 teaspoon clove
  • flaked sea salt

Mash the almond butter and pumpkin puree together in a bowl until combined. Add in the coconut oil and stir until fully combined. Then stir in the maple syrup, cinnamon, and ginger until fully combined. Taste and add more sweetness if desired, but remember the chocolate layers will be quite sweet. Set aside.

Melt chocolate with the coconut oil in a double boiler until smooth or in the microwave for 30 second increments, stirring after each until fully melted. Stir in the cinnamon, ginger, nutmeg, allspice, and clove until combined. Taste and add more spice if desired.

Place liners in a 12-cup muffin tin. Spoon a scant 1 tablespoon of melted chocolate in the bottom of each muffin liner. Shake to level out. Scoop about 2 teaspoons of the almond butter mixture on top of the chocolate layer for all cups. Smooth out just a bit with your finger or a spoon. Spoon another scant 1 tablespoon of chocolate over the almond butter. Tap the top with a spoon to help spread to the edges and cover the pumpkin. Repeat until all are covered. Shake to level out. Top with flaked sea salt on each.

Refrigerate for at least 2 hours before serving. Keep stored in the fridge or freezer [in an airtight container] until ready to eat.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

Happy [early] Halloween!