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

 

Thursday
Nov202014

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup

Our yearly Thanksgiving plans have slightly changed. Instead of the Friendsgiving we’ve been going to for the past 5 years, we’ll be having a quiet Thanksgiving at home, just the two of us. This means there are going to be piles + piles of leftovers, because I have to cook all of my favorite dishes.

Maybe I should take a lesson from Christina and make everything “for two.”

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

The sudden change in plans is due to our big pup, Kenna (aka: Beans – our 75lb great dane/labrador mutt), needing TPLO surgery to fix her torn ACL. Major bummer. The backstory is long, but we basically don’t have any other choice at this point. Surgery is next Tuesday. We figured this timing would be best since Chris has a few days off for the holiday to help with the recovery, which is incredibly intense and demanding for the first 12 weeks. She’ll have to be watched like a hawk the first few days and weeks especially. We’ve already come up with a plan on how to make our house as safe as possible for her to avoid slips and falls. Chris is building a ramp up the basement steps for easier access outside, we’re keeping her on carpet only and not on the hardwood floors (to avoid Scooby Doo running), we bought a tall x-pen so she can’t dart and run when she hears the mailman or UPS, and the list goes on…

While it will definitely be a change for all of us for many weeks and months, it’s for the best. We were trying to heal her using conservative management but after a recent setback we know surgery is the best option.

We’ll each try and go solo to say hi to our friends on Thanksgiving but will spend most of the day cooking at home and loving on our furry buddy. It’s sad to miss our big Thanksgiving tradition, but we are completely confident with our decision and are looking forward to keeping things really low-key at our house. We have too much to be thankful for to let this get us down. Also, I’ve already stocked up on wine.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

That said, our leftovers will be plentiful. And while I love leftovers I know it’s going to get old come day 3. So this year I’m trying to come up with a plan to repurpose some of the leftovers into completely new recipes!

Take your basic mashed potatoes, photographed above.

Okay, I lied. Those potatoes aren’t totally basic mashed potatoes. I mixed half Yukon gold and half sweet potatoes in this mixture. If you’re not a huge sweet potato fan this cuts the flavor and sweetness down a lot but gives plain mashed potatoes a little something extra. I then followed my simple recipe for Olive Oil Mashed Potatoes for a traditional, simple side dish.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

So now, what to do with the leftovers?

I decided to make soup! I knew the mashed potatoes would add a thick and creamy texture, as well that lovely, potatoey-flavor. I added lentils for extra heartiness, protein, fiber, and flavor.

I kept the spices simple with cumin seeds, garam masala, and turmeric.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

For a bit more texture and green veggie goodness I added my favorite Earthbound Farm Organic Frozen Green Peas (seriously, the best) and the Earthbound Farm Zen blend baby greens. (Did you know they also sell onions + potatoes?) I’m consistently impressed with the quality of EBF’s frozen vegetables (and fruits!).

They were the perfect additions! I love the texture “pop” from the peas!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

You would never guess this came from part of Thanksgiving leftovers. Errr, pre-Thanksgiving leftovers.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Crunchy toppings are always recommended.

For roasted chickpeas: Preheat oven to 350°. Toss chickpeas with oil, sat, pepper, and garlic powder on a baking sheet. Toast until split apart and fully crisped (30-40 minutes). Stir frequently. Quinoa toasts up nicely, too, and takes just 10-15 minutes.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Print this!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup gluten-free, vegan // yields 4 servings

  • 1-2 tablespoons unrefined coconut oil
  • 3/4 cup diced yellow onion
  • 2 1/2 teaspoons minced garlic
  • 1 teaspoon garam masala
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon turmeric
  • 4 cup low (or no) sodium vegetable broth
  • 1 1/2 cups leftover mashed potatoes*
  • 1 cup red lentils, picked through and rinsed
  • 1/2 tablespoon pure maple syrup
  • 1 1/2 cups EBF frozen green peas, thawed
  • 2 cups EBF Zen blend baby greens, or baby spinach
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon pepper

Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium heat. One hot, add the onion and a pinch of salt. Stir frequently until softened, 6-8 minutes. Reduce heat to medium-low. Add a bit more oil, then add the garlic, garam masala, cumin seeds, and turmeric. Stir constantly for about 1 minute or so until very fragrant (this toasts the spices – be careful not to burn).

Slowly pour in the broth, then add in the potatoes and lentils. Stir to combine the potatoes. Bring to a boil over medium-high heat, then stir and reduce heat to a constant simmer. Stir in the maple syrup, salt, and pepper. Cook until the lentils are broken down and very tender, about 22-30 minutes. Stir every few minutes. Puree soup in a blender, partially blend with an immersion blender in the pot, or leave as is.

Stir in the peas to heat for about 5 minutes (longer if frozen) and then stir in the greens for another 2 minutes. Taste and add more salt, pepper, and/or garam masala if desired.

Serve hot with crunchy toppings like roasted chickpeas, quinoa, croutons, crackers, etc.

Notes:

*Mashed potatoes made with really any kind of potato will work for this (red, yukon, sweet, yams, etc.) or a mixture like I made above. You just want to be sure there aren’t a ton of flavors in your leftover potatoes. Garlic, salt, and pepper are perfect. If you have a light amount or herbs or have mixed in goat cheese (or similar) that could also work well.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Friday cheers!

Ashley

Wednesday
Nov192014

Pumpkin Spice Swirl Brownies

I don’t know if this is your Thanksgiving dessert or your forever dessert.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Probably the latter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

After drooling over these pumpkin swirl brownies I had it set in my mind that I somehow needed to recreate them. But instead of making the typical pumpkin-cream cheese swirl, I wanted to try something different.

I incorporated almond butter in place of cream cheese and it worked fabulously. Like, I want to cook up a pan of just the pumpkin layer and go to town with a spoon. It almost had the texture of pumpkin pie. And now I want to make an almond butter pumpkin pie. For reals.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Using high quality semisweet chocolate makes this an extra special treat. I was waiting for just the right occasion to use my Fair Trade Certified Akoma Semisweet Guittard chocolate (gifted to me from Fair Trade USA, not sponsored) and this was definitely it.

I obviously snuck a few chippers into my mouth before melting. How could you not?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The almond butter mixture doesn’t quite give the same swirl effect as the cream cheese mixture, but I’d say it doesn’t really matter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The brownie recipe was perfected—so many trials!!—months ago and is the perfect base for this new concoction. And, it only requires two flours!

The brownie batter kind of engulfs the pumpkin batter, creating an inner layer filled with this pumpkin spiced, almond butter goodness.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

What you end up with is an extra thick brownie.

Also extra fudgy.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Complaints?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

*For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies*

Print this!

barely adapted from my Gluten-Free Brownies, pumpkin swirl inspired by Fudgy Chewy Pumpkin Swirl Brownies

Pumpkin Spice Swirl Brownies gluten-free // yields 8x8 pan of brownies

*remove eggs from fridge 45 minutes prior to baking to come to room temperature

for the pumpkin mixture:

  • 1/2 cup + 2 tablespoons pumpkin puree
  • 1/3 cup creamy natural almond butter
  • 1 large egg, whisked
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon clove

for the brownies:

  • 2/3 cup gluten-free oat flour
  • 2 tablespoons almond meal
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 6 tablespoons organic unsalted butter
  • 6 ounces high-quality bittersweet chocolate*
  • 2/3 cup organic cane sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Whisk together the pumpkin puree and almond butter (Use a creamy and somewhat drippy almond butter. Not the stabilized kind. Be sure to incorporate all of the oil before using.) in a medium bowl. Then whisk in the egg, maple syrup, and all spices until fully combined. Set aside.

Preheat your oven to 350° F and grease an 8x8 glass baking dish on all sides with butter.

In a medium bowl whisk together the oat flour, almond meal, cocoa powder, salt, baking soda, and cinnamon. Set aside.

Melt butter and chocolate in a double boiler or heat-safe bowl over a pot of shallow simmering water (water should not touch the bowl), stirring gently + frequently until smooth.

Remove top bowl from the double boiler and gently stir in sugar with a wooden spoon for about 30 seconds. Lightly whisk both eggs in a small bowl. Add eggs to the chocolate and stir until fully combined, about 20 seconds. Stir in the vanilla extract.

Pour dry ingredients into the wet. Stir until smooth and you no longer see dry flour.

Pour into your greased baking dish and smooth out. Place dollops of the pumpkin mixture into three rows on top of the brownie batter, leaving about 1-inch between each. Spread lightly to flatten out a bit. (You may have some pumpkin mixture leftover. I used all but 2 tablespoons.) Use a butter knife to cut through (perpendicularly to your rows) the pumpkin and brownie batter to create a marbled look. Or, place dollops more haphazardly if desired and then swirl in.

Bake on the middle rack for 38-48 minutes. Edges will rise slightly higher than the center and appear crusty when done. Bake at the longer end for firmer brownies and shorter for gooier brownies.

Remove and place on a cooling rack. Allow to fully cool before cutting, or they will fall apart. Brownies will firm and can be easily cut with a serrated knife once fully cooled.

----

Notes:

  • *6 ounces standard sized chocolate chips = scant 1 cup (about 1 tablespoon less than 1 cup)
  • To speed up the cooling process you can refrigerate the brownies after one hour cooling on a rack. Brownies will crumble if cut when hot.
  • If you cannot tolerate GF oat flour: substitute a gluten-free all purpose flour blend. My favorite is by King Arthur.
  • If using dark chocolate up sugar to 3/4 cup.
  • Other nut meals can be subbed for almond meal (cashew, hazelnut, etc.)
  • Do not sub flax-eggs in this recipe!! For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Say hello to your forever dessert, which should definitely be made for Thanksgiving.

Ashley