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!

  


For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Wednesday
Jan212015

Citrus Poppy Seed Muffins

Oh, hello there. Please meet my favorite muffin of all time. They’re infused with lemon and orange and I’ve already (only?) eaten 6 in 2 days and you must make them and just trust me on this.

Citrus Poppy Seed Muffins | edibleperspective.com

Why yes. That would be a cashew cream glaze.

Citrus Poppy Seed Muffins | edibleperspective.com

Citrus Poppy Seed Muffins | edibleperspective.com

Citrus Poppy Seed Muffins | edibleperspective.com

Today I’m guest posting over on Kris’s lovely blog, 80-Twenty! Kris is a Toronto based food blogger, and if you don’t know her already I know you are going to love every bit of what she creates on her blog. She is a gem!

Head on over to snag the recipe for these citrus poppy seed muffins, a few more photos, a little story about how Kris and I met and became fast friends, and why these muffins remind me of her.

Have a muffin lovin’ Wednesday. (I have no idea what that means.)

Ashley

Monday
Jan192015

Vegan Caesar Salad

I’m on a salad kick. When this happens I embrace it.

Enter my new favorite vegan caesar salad. This is a recipe I’ve been tweaking for a few years now. I’ve shared a couple different versions on the blog before, but I think this one is the very best.

Vegan Caesar Salad | edibleperspective.com

It all starts with the creamy rich dressing and then of course the crunchy toppings. The thing I’m always trying to experiment with for this typically non-vegan dressing is how to replace the anchovies. They add a distinct flavor to caesar dressing and one that is hard to replicate with a vegan substitution.

I’ve used kelp granules before to add a bit of a salty fish flavor and it worked pretty well. Kelp can be a more difficult ingredient to find, so last year I got to playing with this recipe again and a light bulb went off.

Vegan Caesar Salad | edibleperspective.com

What about nori!? You know, sushi wrappers! And instead of a fully cashew based dressing, I added chickpeas to the dressing to lighten it up a bit. The result was fantastic.

For this latest version I made a few final tweaks and I think am finally settled on my favorite vegan caesar dressing.

Vegan Caesar Salad | edibleperspective.com

Now about that crunchy topping…

I’ve found the key to roasting chickpeas is keeping the heat at 375° and no higher if you want them ultra crispy but not at all burnt.

Vegan Caesar Salad | edibleperspective.com

The salad is finished off with sliced almonds tossed with a splash of tamari and roasted until golden brown.

Vegan Caesar Salad | edibleperspective.com

You can find all the details for this Vegan Caesar Salad over on Craftsy today!

Enjoy!

Ashley

psst! Check out Laura’s vegan caesar salad from last week! Her pine nut parmesan sounds outstanding!