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



Polenta Stuffed Poblano Peppers

I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers |

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatless loafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers |

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)


Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers |

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers |

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers |

Print this!

Polenta Stuffed Poblanos gluten-free // yields 4 med/lg stuffed poblanos

polenta + peppers:

  • 1 cup polenta grits, plus water
  • 4 med/lg poblano peppers
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup frozen corn
  • 1 1/2 teaspoons minced garlic
  • 1 cup grated sharp cheddar cheese, divided

tomato adobo sauce:

  • 1 can fire roasted diced tomatoes
  • 1/2 cup diced yellow onion
  • 2-4 chipotle adobo peppers, seeds removed
  • 1 1/2 teaspoons minced garlic
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 teaspoons olive oil

For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.

Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.

While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.

In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.

When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.

Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.



If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.

To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.

Polenta Stuffed Poblano Peppers |

Any dessert recipes you’re looking for?


Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!


Lentil Rice Veggie Loaf

It’s Friday.

Let’s loaf out.

Lentil Rice Veggie Loaf | #thanksgiving

Today’s post is sponsored by Simply Organic. Product opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I am a little bit slightly excited about this recipe. Because…

Finally!! I’ve created a legit vegetarian Thanksgiving main dish. And it’s oh so tasty.

Lentil Rice Veggie Loaf | #thanksgiving

You may be thinking…Didn’t she just post meatless meatloaf burgers last week? And you are right! But I was thinking that you may want to get a little classier for actual Thanksgiving and not serve a burger piled high with toppings. Or…maybe you do?

Well, I at least wanted to give you the option of having a main dish to serve that could be presented on a platter and carved into slices. Super fancy style.

Lentil Rice Veggie Loaf | #thanksgiving

The recipes are extremely different, minus them both using lentils and having tons of flavor. Nothing worse than a bland loaf. Am I right? Getting the spices right in any recipe is key!

The spices I’ve focused on with this recipe were rosemary, parsley, and thyme. Rosemary is definitely one of my very favorites, but I haven’t worked with dried rosemary much before. It’s definitely one of those spices that makes you think of the holiday season, with its woody and warm flavor. Parsley and thyme are a bit more subtle and lend a fresh, herby flavor to the loaf.

Since rosemary dries into sharp tiny daggers I highly recommend grinding (or using a mortar and pestle) it before adding to the recipe. A coffee grinder will work perfectly. Just clean it out very well before + after. Thinking about rosemary scented coffee makes me a little gaggy.

Simply Organic has been my go-to spice company for years now (true story). The quality is always top notch, and I often buy them in bulk to save money.

Lentil Rice Veggie Loaf | #thanksgiving

It’s key to cook the lentils and rice until there is just a tiny amount of water left in the bottom of the pot. This will add just the right amount of moisture to the loaf. While the lentils and rice cook you’ll be busy working on the vegetable mixture that helps give this loaf color, texture, and more flavor!

Lentil Rice Veggie Loaf | #thanksgiving

Then it’s time for a sauce bath.

Because you know I’m all about that sauce…bout that sauce…and I’ll stop now……

Lentil Rice Veggie Loaf | #thanksgiving

I served this baby on a bed of kale surround by vibrant roasted vegetables. I love how the purple rainbow carrots rubbed off on the potatoes! Look at the purple edges!

Welcome to my life in nerding out about vegetables.

Lentil Rice Veggie Loaf | #thanksgiving

All I can think to say is…ta-daaaaaaa

Lentil Rice Veggie Loaf | #thanksgiving

This happy little loaf is just begging for you to make it and then scarf it down. Sharing is optional.

Lentil Rice Veggie Loaf | #thanksgiving

Print this!

heavily adapted from: Angela’s Glazed Apple Lentil Walnut Loaf

Lentil Rice Veggie Loaf gluten-free // yields 8 slices

for the loaf:

  • 2/3 cup uncooked green lentils, rinsed and drained
  • 1/3 cup short grain brown rice
  • 1 cup finely chopped walnuts
  • 2 cups water
  • 2 cups low sodium vegetable broth
  • 1 tablespoon + 2 teaspoons sunflower oil, or other high-heat oil – ie: refined avocado
  • 1 1/4 cup diced yellow onion
  • 4 teaspoons minced garlic
  • 1 1/2 cup grated sweet potato
  • 1 cup diced baby mushrooms
  • 2 cups loosely packed shredded curly kale
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons ground dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup partially ground gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 tablespoon gluten-free worcestershire sauce
  • 2 large eggs, whisked
  • salt and pepper

for the glaze:

  • 3/4 cup ketchup
  • 2 tablespoons pure maple syrup
  • 1 teaspoon worcestershire sauce
  • smoky hot sauce, to taste

Place lentils, rice, water, and veggie broth in a medium pot and bring to a boil over high heat. Reduce heat to a constant simmer and keep uncovered. Stir every few minutes and let cook for about 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender. (refer to photo 5)

Meanwhile, preheat your oven to 300° F. Toast walnuts on a baking sheet for 12-15 minutes until light golden brown. Set aside.

While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil. Place onion in the pan with a big pinch of salt and cook until softened and translucent, 6-8 minutes. Stir frequently. Then stir in the garlic and let cook for 1 minute. Stir in the sweet potato and let cook for about 5 minutes. Next, add in the mushrooms and cook for 2-3 minutes. Then add in the kale and cook until just starting to wilt, 2-3 minutes. Stir frequently for all additions. Then stir in the herbs and let cook for 1 minute. Set mixture aside.

Preheat oven to 350° F and line a 9x5 or 8x4 bread pan with parchment on all sides (do not skip).

Mix sauce ingredients together and set aside.

Once the lentil and rice mixture is done, place half of the the lentils and rice in a food processor. Pulse until broken down and thick but not fully pureed (10-15 pulses). Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, ground oats, and almond meal. Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper. Add the worcestershire sauce and remaining 1 tablespoon of oil. Mix well to combine. Taste and add more salt to your liking (I added at least another 1/4 teaspoon).

Stir in the whisked eggs until fully incorporated. Spoon mixture into the lined bread pan and pack down firmly. Spread about 1/3 of the sauce on top and bake for 35-40 minutes for the 9x5 or 40-45 minutes for the 8x4. Done when the glaze has darkened and the edges are starting to brown.

Let cool and firm up in the pan for 15 minutes. Remove carefully by the parchment paper and transfer to a cutting board or platter. Slice gently with a sharp, serrated knife. Serve with extra sauce on the side.



  • Be sure to taste the mixture and salt it to your liking before incorporating the eggs in.
  • Feel free to sub carrot for sweet potato if desired. Reduce cooking to 2 minutes.
  • I do not recommend subbing a different flour for the almond meal as it helps keep the loaf moist from the high fat content in almonds but doesn’t weigh it down. If you must sub, use 2/3 gluten-free breadcrumbs instead. (I did this during one trial but preferred the almond meal.)
  • To grind your oats: Place a generous 1/2 cup in a food processor. Process partially ground, about halfway to flour.
  • To freeze: Slice the loaf and place slices on a parchment lined baking sheet. Place in the freezer for 3-4 hours, until frozen. Place in a freezer bag with the air squeezed out and freeze for up to 4 months. Defrost the night before in the fridge. Texture will be slightly crumblier.
  • The roasted veggies were a simple mix of sweet potatoes, red potatoes, brussels sprouts, and rainbow carrots. I tossed them in oil, salt, and pepper and roasted for about 30 minutes at 400° F.


Don’t miss out on all the other amazing recipes from the Holiday Season – Spiced Right collection over on the Simply Organic website! There is an entire category of stuffing recipes, my favorite part of the meal!

Happy Friday. More Thanksgiving deliciousness coming soon.