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

 

Monday
Jul212014

The Ultimate Veggie Sandwich

Welcome to the veggie sandwich that is going to change your life.

Bold statement. So true.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

This sandwich was inspired by one I ate a few weeks ago while in Truckee, CA. It was from the cutest ever natural foods store—New Mood Natural Foods—that also had an outstanding sandwich shop tucked inside. We ate their twice in 2 1/2 days and everyone raved. I actually scored two sandwiches since gluten-free bread is so small. This equaled about 1 1/2 normal sandwiches, of which I ate the entire thing both times. There was no stopping me.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

There are a few key components to this sandwich that you are not allowed to skip. If you skip them I will hunt you down and tell you to make it again! Yes, this sandwich has rules.

RULES FOR THE SANDWICH DREAMS ARE MADE OF:

  • toast your bread, just slightly
  • p e s t o – seriously do.not.skip.
  • balsamic glaze – you want the thick stuff – make your own or buy it
  • grilled vegetables – and stack them high! okay, roasting works too
  • do not use a super hearty bread – this thing is already a mess, so use something on the softer side
  • it’s not right unless it’s dripping everywhere and you have to use 5 napkins
  • slather it on – now is not the time to go all light on the pesto + balsamic

But despite the rules, you really have a lot of leeway with this sandwich—of your dreams.

How so? Glad you asked.

  1. It can be eaten hot or cold. You can grill the veggies, let them cool to room temp, and then chill them before stacking on your sandwich.
  2. You can use your favorite pesto. My current pesto obsession is from last week. I’ve made it three times since and have used it every single day. It’s also vegan! You will not miss the parmesan one bit. Promise. Chris used it in our breakfast yesterday and I about died.
  3. You have leeway with the vegetables. I recommend a mix of what you see below but you could do double zucchini if eggplant isn’t your thing. You can also add things like sun-dried or oven-roasted tomatoes. The peppers are good, but not mandatory. The portabella and zucchini are pretty important, but you could probably get away with one or the other.
  4. You can make this for 1 person or 10! If you’re making it for a crowd keep your oven at about 200* and keep piling the grilled veggies onto a large baking sheet. Your veggies will stay warm until you’re all done with the grill.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

If you don’t make a complete mess while eating this sandwich you’ve done something terribly wrong.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Let’s dig in.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Print this!

The Ultimate Veggie Sandwich gluten-free, vegan // yields 2 sandwiches

  • 2 small zucchini
  • 1 small eggplant
  • 1 large portabella
  • 1 bell pepper
  • 1/4 – 1/3 cup pesto
  • 2 tablespoons balsamic glaze/reduction
  • 4 slices of bread
  • salt + pepper
  • 2-3 tablespoons oil, I used high-heat avocado oil

Trim ends from zucchini and eggplant. Cut each zucchini in half [not end to end] and slice into 1/4-inch thick slabs. Slice eggplant into 1/4-inch thick rounds. Place on a large cutting board or baking sheet in a single layer. Generously sprinkle each slice with salt and let sit for 15-20 minutes.

While waiting, preheat your grill to 375-400* F [med/med-high]. Place a kitchen towel over the veggies and press down firmly to soak up the moisture. Place zucchini and eggplant in a large bowl and swirl in enough oil to lightly coat. Toss to distribute. Lightly oil the portabella and the pepper and sprinkle with salt and pepper.

Place vegetables on the grill in a single layer. Turn the pepper every 3-4 minutes for about 4 turns. Let other veggies cook about 4-6 minutes per side, turning twice. Once grilled to your liking place on a tray and bring inside. Lightly grill your bread for about 1 minute per side. Slice the pepper [letting liquid drain] and the portabella.

To assemble: Spread pesto on all 4 faces of the bread. Layer the vegetables, add a few pinches of salt and pepper, and add a bit of the balsamic as you layer. Top with remaining balsamic and bread. Serve immediately.

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notes: The vegetables salting step can be skipped, however, it helps bring out a lot of the moisture in the zucchini and eggplant which helps tremendously with the texture. You can roast the vegetables in your oven at 400* F. They will probably take about 8-12 minutes per side [the hot grill grates cook the vegetables faster].

To make a balsamic reduction: Place 2 cups of balsamic vinegar in a small pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to simmer, stirring occasionally, until the liquid reduces by half (or more, if thicker consistency is desired), about 10 to 15 minutes. Remove from heat and cool. Keep in an airtight jar in the fridge for up to two weeks. Or, buy this. We’ve been using it for years on our salads and love it.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Happy Monday!

Ashley

Thursday
Jul172014

Breakfast Friday: A Smoothie Morning

Summer = smoothies almost every single day.

Earthbound Farm Organic Smoothie Kickstarts | 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.

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I typically hoard and demolish all of the fresh summer fruit that comes into our house, so for smoothies I rely on frozen fruit. I currently have multiple bags of multiple types of fruit lining our freezer drawers. I grab a few handfuls, add some fresh or frozen veggies, maybe a few other ingredients, blend away, and BAM, smoothie.

Smoothies aren’t really rocket science, but I definitely still blend up some concoctions that I have to choke down. Chard in a smoothie makes me quiver.

But check this out!

Earthbound Farm just upped the ante with their newest frozen product, Organic Smoothie Kickstarts. And now I’m going to talk your ear off about my LOVE for them because they include VEGETABLES right in the package and there is no guessing on ratios of fruit to veggies. It’s all done for you!

First up we have the Kale Berry Smoothie Kickstart. It includes, kale, strawberries, and blueberries. Pretty straightforward stuff.

Ideas to add to the mix:

Keep it simple: with milk, kefir, or orange juice

Mix it up: with banana + milk + yogurt, honey + kefir + milk, banana + avocado + chia seeds + orange juice

Or, try my creation below! I’ve never added lime to a smoothie but OH my gosh it blew my mind. The tanginess and lime flavor are perfect with the orange juice and help give this smoothie an extra punch of summer.

And remember, don’t judge a smoothie by it’s color.

Kale Berry Lime Smoothie | edibleperspective.com

Print this!

Kale Berry Lime Smoothie gluten-free // yields, 2 medium or 1 large smoothie

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more orange juice to thin out if needed. Serve. Or, store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

Kale Berry Lime Smoothie | edibleperspective.com

Next up! A vegan smoothie for your face!

This Smoothie Kickstart includes mangoes, peaches, and carrots. The resulting orange color = happiness in a glass.

This blend would be excellent with just orange juice and milk but below you’ll see I’ve added a few other fun ingredients to jazz things up. I used dates to add a bit of sweetness, coconut milk to add a rich and creamy texture, and turmeric for its anti-inflammatory properties. Drinking 1/2 of this batch was the perfect post workout snack!

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

Print this!

Mango Peach Carrot Coconut Milk Smoothie gluten-free, vegan // yields, 2 medium or 1 large smoothie

  • 1, 8oz package Mango Peach Carrot Organic Smoothie Kickstart
  • 1 cup unsweetened soy milk, or almond
  • 1/3 cup full-fat coconut milk, whisked
  • big splash of orange juice
  • 1 tablespoon chia seeds
  • 1/2 teaspoon turmeric, optional
  • 2 medjool dates, pitted and soaked in hot water for at least 10 minutes, then drained

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more soy milk or orange juice to thin out if needed. Serve. Or store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

*Turmeric does not affect the flavor but is a healthy addition with many anti-inflammatory properties and keeps this smoothie bright orange in color.

*If you don’t have dates feel free to drizzle in one tablespoon of your favorite liquid sweetener.

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

If you want to know where to find Smoothie Kickstarts in your area be sure to check out EBF’s product locator! They’re a new product, so keep your eyes peeled!

Cheers to breakfast + happy weekend!

Ashley

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