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


« sweet taters + beer | Main | peanut butter fluff donuts »

not donuts, but dinner

I’m not sure if I can post a dinner recipe ever again.  The Peanut Butter Fluff Donuts have stolen the show!

Despite the peanut buttery donutty excitement, we’re going to do a complete 180 and talk about garlic.

This dinner was loaded with garlic.

In the form of garlic scapes!  They’re baaaaaaack!!

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I first heard about these beauties, from Angela last year.  I was completely intrigued with how to use them and how they would compare with garlic cloves.  Last summer, I made a garlic scape pesto and a garlic scape white bean dip.  I fell in love with this…vegetable?  I’m not sure what you would call it, but it has a slightly milder taste than actual garlic cloves.

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So last night, Chris was getting home late from work and thunderstorms were looming, which seems to be a daily occurrence lately.  I didn’t want to risk hopping on my bike for a grocery run, so I had to make do with what I had.

First thought: garlic scapes need to be used

Second thought: broccoli + lettuce are growing old in the fridge

Third thought: Lundberg GF noodles in the pantry

Fourth thought: garlic scape “mac n cheese”

Fifth thought: invite Kelsey over for dinner to recipe test…well and for her amazing company ;)

I originally found this recipe from Angela, for Vegan Mac n’ Cheese and have adapted it a few different times. [Herbed Mac n’ Cheese + Smoky Noodle Casserole]  It’s such a fun recipe to change with what you have on hand.

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This time, I adapted a few things from my Herbed version.  Instead of using cauliflower, I used broccoli.  Instead of garlic cloves, I used garlic scapes.  I added more fresh rosemary, because, why not?  Also, the original calls for 1.5c cashews, to make a nice creamy sauce, but I wanted to try something different.

I used 3/4 raw cashews + 1c cooked chickpeas.  I figured the chickpeas would give the sauce a nice, rich, creaminess but also lighten up the fat content a bit.  There are still plenty of cashews in this, to ensure a good dose of healthy fats to the meal as well.

The outcome was just want I was looking for!

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Alongside the pasta, I made a large salad with romaine, spinach, carrots, and snap peas.

Also whipped up, was this dressing:

Garden Herb Dressing

  • 1/3c olive oil

  • juice from 1 lemon, ~1/4c

  • 1.5t honey

  • 1t mustard

  • 1/2t salt

  • black pepper

  • 1 garlic scape, chopped

  • ~12 basil leaves

  • 1T fresh thyme

  1. Throw everything a blender/magic bullet/etc and blend until there are no large pieces of the garlic scape.

  2. Taste.  Add more honey if it’s too sour, or more oil if it’s too acidic.  If it’s bland, add a bit more s+p.

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While the pasta was baking, I realized there was no protein for this meal!  Sure there is some in the veggies, pasta, and sauce, but not quite enough.

Solution:  pan sauté cubed tempeh with 1-2T olive oil, salt + pepper, over medium heat

Super simple.

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Garlic Scape Noodle Casserole [adapted from Angela’s Baked Vegan Mac n’ Cheese] serves 4-6

  • 3/4c raw, unsalted cashews

  • 1c chickpeas, rinsed + drained

  • 1 medium carrot, chopped

  • 1/2 onion, chopped

  • 1.5c broccoli

  • 2T nutritional yeast

  • 2 sprigs fresh rosemary, de-stemmed

  • 1T earth balance [or butter]

  • 1/4c fresh lemon juice

  • 1t mustard

  • 1 1/4c unsweetened almond milk

  • 1t salt

  • 6 garlic scapes, chopped - flowery stems discarded

  • fresh ground pepper

  • ~12-16oz gluten free or whole wheat pasta [depending on how saucy you like it]

  • 1 slice of gf or wheat bread [optional, for a topping]

  1. Steam or boil chopped carrot, onion and broccoli until just tender.  About 7-12min, depending on method.

  2. *optional: Pulse 1 piece of bread in food processor [or blender] until crumbs have formed.  Set aside.

  3. While veggies are cooking, combine nutritional yeast, cashews, chickpeas, rosemary, lemon juice, mustard, garlic scapes, almond milk, earth balance, salt, and pepper in your blender. [works better than food processor]

  4. Process until smooth.

  5. Drain veggies and add to blender.

  6. Blend again until smooth.

  7. Par-boil pasta for about 6 minutes.

  8. Preheat oven to 350*.

  9. Drain water + rinse with cold water to stop the cooking.

  10. In a large bowl mix sauce + pasta.  It seems like a LOT of sauce, but it thickens substantially while baking.  If you want a lot of sauce, use 12oz of pasta.  If you want it less saucy use 16oz.

  11. In a 1.5-2qt casserole dish, pour in the mixture and bake covered for 25min.

  12. *optional: Uncover + top with breadcrumbs.  Broil on low for ~3min until nice and crispy.

*Sub 3 large garlic cloves, if you can’t find garlic scapes.

It seems like a complete sauce overload, but it really bakes in and becomes quite thick.  You could also use less of the sauce, toss with fully cooked pasta and skip the baking.  For this version, I used 12oz of Lundberg Brown Rice Penne [my favorite GF pasta] and used all but about 3/4c of the sauce.  The 3/4c of extra sauce, went on the table with a spoon, so we could all add more per our liking.  We also used it to top the tempeh.

The rosemary + garlic scape flavors were a great combination.  Although this looks like a heavy summer meal, the flavors kept it light + fresh.

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The toasted breadcrumb topping is a fabulous addition, but it’s still delicious without!  My favorite part about this meal?  Everything was GREEN!  saucy noodles + dressing + salad

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A definite recipe keeper and pulled off in quite the pinch!

Off to do some photography editing, hoping that Lightroom does not EAT anymore of my photo albums!


Reader Comments (39)

I JUST bought tempeh (for the first time!) and had no idea what to do with it. Now I have the perfect recipe :) That looks awesome.

July 13, 2011 | Unregistered CommenterCait's Plate

For first time tempeh eating you should start with something more fun. :) This was quick + easy but a bit boring. My all time favorite tempeh recipes are:" rel="nofollow">Chris's Breaded Tempeh [the husband's creation!] and" rel="nofollow">101 Cookbooks organe pan glazed tempeh - Tempeh also works great for taco night! Check out this" rel="nofollow">guest post my mom wrote a few weeks back. It was her first time cooking tempeh too!

July 13, 2011 | Unregistered CommenterAshley

All I want in life now is cheesy garlicky noodles!!! Yum :)

That looks insane! I made Angela's garlic scape pesto last year and loved it. mac 'n cheese is a perfect way to incorporate them.

Don;t worry, the doughnuts were good but I'm pretty sure you will never cease to amaze anyone with your recipes. :)

July 13, 2011 | Unregistered CommenterLauren

Awesome, I was just looking for a way to use some garlic scapes and this looks delicious! Thank you for dinner inspiration :)

July 13, 2011 | Unregistered CommenterKelly

There are such a long list of things I've never tried, or even seen - Garlic Scapes just got added to that. ;)

This looks amazing!

I love Angela's mac/cheese recipes -- I just bought more raw cashews at TJ's to make some of her Vegan Alfredo (the best!). Although I'm tempted to make your pasta dish. It looks incredible!

July 13, 2011 | Unregistered CommenterHolly @ The Runny Egg

Mmmm you can't go wrong with creamy pasta! This looks delicious.

You are full of fabulous eats lately! :)

July 13, 2011 | Unregistered CommenterAbby @ Abz 'n' Oats

96 comments on the doughnut post! Whoa mama! I feel so special to have tried one! And I feel mega-Ega special to have been invited to this dinner. IT WAS AMAZING. The only problem is --- If you ever cook this again + forget to invite me over for dinner I will fight you. That is all! Thanks again -- and again -- IT WAS AMAZING.

July 13, 2011 | Unregistered CommenterkL---CEE

The casserole looks yummy, but the one thing that deters me is the nutritional yeast. I have tried it twice and still can't uh, like it. I wonder if I am using it wrong or if it went bad. . . . o.O; I got all the ingredients for this one, except for the garlic scapes. Must find at the market!

July 13, 2011 | Unregistered CommenterSonia (the Mexigarian)

Ya-hum! So many hidden vegetables! My son will be none the wiser MWUAHAHAHA!

July 13, 2011 | Unregistered CommenterTonya

Wow, your casserole looks so great! Complete 180 from doughnuts, but a fantastic 180 if you ask me :)

Yesss, perfect for the kiddos!!

July 13, 2011 | Unregistered CommenterAshley

It's definitely a different taste. My husband doesn't like it topped on things or mixed in dressing, but in this recipe you can't taste it whatsoever. He also loves the nacho "cheeze" sauces I make that have nutritional yeast in them as well. It just depends how you use it! :) It's not totally crucial though...I'm sure if you leave it out and just use 2T less milk you'll be fine!

July 13, 2011 | Unregistered CommenterAshley

You are just way too kind!

July 13, 2011 | Unregistered CommenterAshley

I did just see them at Whole Foods, but most markets will have them now too!

July 13, 2011 | Unregistered CommenterAshley

Hope you like it!

July 13, 2011 | Unregistered CommenterAshley

Thanks Lauren...too kind ;)

July 13, 2011 | Unregistered CommenterAshley

I've worked with garlic scape at the restaurant I intern in, but I've never tried them. My boss told me they were "gross" but I love garlicky things so I'm sure I'd love them, too.

July 13, 2011 | Unregistered CommenterEvan Thomas

Yum!! I hadn't heard of garlic scapes until I saw them at the farmer's market the other day. Thanks for the idea on how to use them!

July 13, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

I bought garlic scrapes, but didnt know what to do with them! now I do :) this looks great!!

Marry me.

That is all.

July 13, 2011 | Unregistered CommenterAngela (Oh She Glows)


July 13, 2011 | Unregistered CommenterAshley

Woohoo! Enjoy :)

July 13, 2011 | Unregistered CommenterAshley

He said they're "gross?" False!

July 13, 2011 | Unregistered CommenterAshley

I hate garlic. And salt. And onions. I know, Im weird :)

But you have made me want to make that noodle casserole for my hubs. And your photography is gorgeous. I find it challenging to make comfort food look pretty...and you made it look beautiful!!!

I'm out of nooch and that totally depresses me after seeing this! Dinner looks amazing!

I've been seeing these garlic scapes popping up in my life a lot lately...I think recipe is a sign, I need to get some and make this delicious dinner!

July 13, 2011 | Unregistered CommenterKatie

[...] and I think that helped. I wasn’t sure if you could eat it raw or not, and I was too lazy to prepare it this way, so I just threw it in there and it did the trick [...]

True, those donuts looked pretty amazing, but this dish does too! I love that you added garbanzos to lighten the sauce! I made some garlic scape pesto when my CSA sent my garlic scapes as well, but I wouldn't have thought to add those!

July 14, 2011 | Unregistered CommenterNikita

Awesome pics and awesome recipe. I loooove Angela's mac n cheese recipe. Haven't made it since last year, so I should try your version. I'll add it to the list! :)

July 14, 2011 | Unregistered CommenterTaylor @ Delish World

It's such a fun dish to make your own! Enjoy!

July 14, 2011 | Unregistered CommenterAshley

Thanks!! I hope you like this recipe if you try it out!

July 14, 2011 | Unregistered CommenterAshley

I'm sure you can skip the nooch and just add a little less milk in...maybe add a little potato or arrowroot starch [1-2t] to help thicken it up a bit?

July 14, 2011 | Unregistered CommenterAshley

Whaaaaat!! :) Hope the hubs likes it! And thanks...I had no light either! Was just using daylight bulbs, pointed up away from the food, haha. I ditched my lightbox because it was too cumbersome.

July 14, 2011 | Unregistered CommenterAshley

I've been getting garlic scapes in my CSA package. I've never heard of them before your blog, and thanks to you writing about them, I knew exactly what they were. Love them! Even better than cloves.

July 16, 2011 | Unregistered CommenterJennifer

Perfect!! So glad my post helped!

July 16, 2011 | Unregistered CommenterAshley

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