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!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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



Food Photography Tip of the Week |5|

Food Photography Tip of the Week |5|

Get inspired!

It’s easy to go through a creative funk. It happens to me all.of.the.time. The most effective way for me to get through those funky times is to seek out work that inspires me. I have a slew of old standby blogs that I constantly peruse and adore, but I’m always on the hunt for new inspiration. These days, it seems like food bloggers are really trying to differentiate themselves and find their own unique style, which I am loving. It’s kind of like writing. There is no right or wrong style. There is no one way.

With that, here is a list of 5 blogs that have been a huge source of inspiration to me lately.


Melissa’s photos are filled with a unique style and personality. They’re minimalist. They’re soft. They feel real. If you take a look at her instagram account it’s clear as day that Melissa has a strong style and she knows how to make it work. She calls herself “faux” but that is hardly the case.

photo credit: The Faux Martha - Food Photography Tip of the Week |

Photo credit: The Faux Martha | Salted Nutella Latte


This next blog is new-to-me and I’ve been gobbling up the photography ever since I found it. The blog is called Lady & Pups and the photography is simple but detailed + bold. The photos show heavy contrast and shadows but are still quite bright making the food POP. You will want to pluck the food right out of your screen.

photo credit: Lady & Pups - Food Photography Tip of the Week |

Photo credit: Lady and Pups | Peanut Sugar Morning Buns


Laura has been a longtime source of inspiration to me. It really sealed the deal when we actually got to meet over breakfast a few months ago in Denver. Breakfast + super chill gal to chat about all things life with? Perfection. Anyway, her photography is stunning. Her photos work with a lot of voided space but you’ll never feel like anything is missing from her photos because your eyes are drawn straight to the food. Laura does a great job at directing your eyes to a very specific point in her photos, as you’ll see below. The detail and vibrancy in her images are stellar. If anyone ever needed convincing to eat vegetables this girl makes them look like GOLD.

photo credit: The First Mess - Food Photography Tip of the Week |

photo credit: The First Mess | Roasted Carrots + Rice with Zingy Turmeric Broth


If you’re not familiar with Naomi from Bakers Royale, you need to be. While her color palettes and lighting styles are constantly changing, there is a clear artistic theme in all of Naomi’s photos. You can see the extremely detailed craft Naomi has developed throughout the years and it’s quite beautiful. You can tell there is a lot of time that goes into her set up before the food even hits the plate. She nails the lighting, is great at working shadows, and has a definite knack for styling food and scenes. Naomi recently posted a few photos with the pastel-colored background [love it!] you see below that are very different from her moodier scenes. While the color was a definite change you can still see her style and craft come through in the styling. She can really do anything!

photo credit: Bakers Royale - Food Photography Tip of the Week |

photo credit: Bakers Royale | Surprise-Inside Cake with a Rainbow Heart

Kimberly showcases simple + stunning photos with each and every post. She is another photographer that will make you want to eat all your vegetables. The vibrancy in her photos always gets me, and I love her more detailed shots like with the cake you see below. The textured top of the cake was highlighted perfectly with her choice to widen the depth of field which helps to soften and blur the background. I just love the warm, natural vibe she is always able to capture in food. The quality of light and use of shadows are always spot on.

photo credit: The Year In Food - Food Photography Tip of the Week |

photo credit: The Year In Food | Spiced Winter Cake with Cranberries


While I only highlighted 5 blogs today there is a constantly growing list of food photographers who are inspiring me.

Dolly and Oatmeal / My Name is Yeh / My Darling Lemon Thyme / Oh, Ladycakes / Top With Cinnamon / Happyolks / Will Frolic for Food / What Should I Eat For Breakfast Today? / Minimalist Baker / Green Kitchen Stories / Sprouted Kitchen / How Sweet It Is / Oh She Glows / Naturally Ella / A Couple Cooks / Foodie Crush / Local Milk / The Sugar Hit / London Bakes / Vegetarian Ventures / The Vanilla Bean Blog / Flourishing Foodie / V.K. Rees / Cookie + Kate / Love & Lemons / The Tart Tart / Blogging Over Thyme / My New Roots / and still so many more…

I also recommend following your favorite blogs + photographers on Pinterest because they usually have their own food photography inspiration board filled with all sorts of amazing content. And if you’re still stumped I suggest sifting through a few of your favorite cookbooks [or check a few out at the library!] or food magazines.

Who or what is inspiring your work these days? Photo-related or other! Do you find any other helpful ways to work yourself out of a creative funk?



Vegan Parmesan Cheeze

Welcome to my new favorite topping.

Vegan Parmesan Cheeze | #vegan #glutenfree

I had no idea this recipe was even going to happen until I made it for a [dairy-free] friend the other day and then 3 other friends, myself, and my husband all inhaled it.

Like, everyone was spooning it onto tortilla chips, sprinkling it on their already real-cheesed pizza, and using it as a salad topping.

Mind you, my husband previously despised nutritional yeast and was quite skeptical of this.

Vegan Parmesan Cheeze | #vegan #glutenfree

While the idea of vegan parmesan is anything but new, I felt I could improve upon the recipe I made years ago.

So why exactly are we calling this parmesan? Well, parmesan is quite nutty in flavor with a nice bite and saltiness to it. This topping has all of those same qualities and can be used in the same exact way you would use parmesan. You know, as a topping for pretty much anything. While it obviously does not taste exactly like real deal fresh parmesan cheese, it is about one million times better than the powdery parmesan you shake out of a can.

And!!! It’s pretty much chock full of omega-3’s, protein, fiber, and iron.

Vegan Parmesan Cheeze | #vegan #glutenfree

So after the first batch was inhaled, I realized I probably needed to make it again and actually write down the ingredient amounts.

Vegan Parmesan Cheeze | #vegan #glutenfree

And now it’s being eaten on e.v.e.r.y.t.h.i.n.g.

Vegan Parmesan Cheeze | #vegan #glutenfree

On stove-popped popcorn.

Vegan Parmesan Cheeze | #vegan #glutenfree

On roasted broccoli.

Vegan Parmesan Cheeze | #vegan #glutenfree

Or just straight into my face.

Vegan Parmesan Cheeze | #vegan #glutenfree

Print this!

Vegan Parmesan Cheeze gluten-free, vegan // yields 3 cups

  • 1 1/3 cup raw walnut pieces
  • 1 cup raw sesame seeds
  • 1/2 cup raw hemp seeds
  • 1/2 cup nutritional yeast
  • 1-3 teaspoons large grain sea salt, less if using fine grain

Preheat oven to 300* F and spread the sesame seeds evenly on a rimmed baking sheet and the walnuts on another. Lightly roast the walnuts for 10 minutes stirring once halfway through. Roast the sesame seeds for 12-16 minutes, until light golden brown, stirring 2-3 times. Remove and place in a bowl in the fridge or freezer until fully cooled.

Place all ingredients [starting with 1 teaspoon salt] in your large food processor [11 cup capacity works well] and turn on for about 8-10 seconds. Scrape the bowl and process for another 5 seconds or so. Taste and pulse in more salt to your liking. 

Store in a sealed container in the fridge for about 1 month [possibly longer]. Sprinkle on vegetables, salads, pizza, popcorn, pasta, etc. Shake before using.

notes: If you use a mini food processor I would process this in 3 batches. Avoid over-processing or the ingredients will heat, causing moisture, and will start to clump together. If you don’t have hemp seeds substitute 1/4 cup sunflower seeds and 1/4 cup almonds, or 1/2 cup pine nuts. I used 2 1/2 teaspoons of Celtic Light Grey sea salt. Do not roast the hemp seeds and always keep your hemp seeds stored in the fridge or freezer in an airtight container.

Vegan Parmesan Cheeze | #vegan #glutenfree

No matter what your eating style is you need this little topping in your life. Game changer.


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