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



Chewy Granola Bars + a giveaway!

Chewy granola bars are one of my favorite things ever. Besides the whole amazing texture part, they’re packed with a million of my favorite ingredients, they’re totally portable, and super filling.

Chewy Granola Bars |

But today I’m not here to bore you with my granola bar obsession, I’m here to talk about one of my very best blog/real-life friends, Jessica, who just released a super rad cookbook. You’ve probably seen her cookbook recipes floating all around the blog world this week and for good reason. It’s kind of spectacular.

The cookbook is called, Seriously Delish, and if you know Jessica and her blog at all then you know that title is beyond fitting. Jessica’s book is filled with 150 recipes ranging all across the board. You’ll find breakfast recipes for every day of the week, loads of snacks, sandwiches + fancy topped toast, tons of taco recipes, pizza, burgers, happy hour drinks, a lightened up chapter, and the last chapter “for times when calories don’t count.”

Jess and I have known each other for nearly five years now, which is insane to think about. I’m not exactly sure how our paths crossed but the important part is that they did. Almost exactly four years ago we got to meet when I was home in Cleveland. Jess drove with our friend Abby from Pittsburgh to hang and eat dinner together with my family. I taught Jess + Abby what I knew about photography and then made dinner, which was a roasted acorn squash stuffed with veggie chili and salad on the side.

If you know anything about Jessica you know she’s not the biggest vegetable fan, and here I was trying to make her eat vegetables stuffed inside a vegetable with salad on the side. I’m such a good friend.

(15 of 44)    (12 of 18)

Despite living in Colorado we’ve somehow managed to see each other multiple times each year with many back + forth trips between Pitt + OH when I’m home visiting family. She even surprised me at one of my book signings last year. I basically don’t know what I’d do without this girl.

And when you do this type of blog/recipe/photography work by yourself at home, you need friends who you can talk to like co-workers. Friends who can give you constructive criticism and honest opinions, who push you to be your best self. You also need friends you can look up to who are hard working, inspiring, insanely determined, who never quit, and can always make you laugh. That pretty much sums up Jess. She rules, a whole lot.

Chewy Granola Bars |

Seriously Delish is basically like having Jessica right there with you in the kitchen. Her personality jumps off every page and her stories are both hilarious + heartwarming. Jess’s recipes are simple but bold, comforting and over the top, fresh and playful and her photos make you want to literally dive into the book.

Chewy Granola Bars |

This cookbook is a celebration of food.

Chewy Granola Bars |

And these chewy granola bars are definitely celebration worthy. They’re dense and nutty and perfectly sweet. You can make them for breakfast, snack, or dessert [with a little ice cream perhaps?] and customize them with any nuts + seeds you choose.

Chewy Granola Bars |

I enjoyed these bars alongside the Banana Macaroon Smoothie from page 52, which I highly recommend. Also, the lunchtime roasted broccoli-sweet soup was a major win for dinner last night. Next up I’m making the zucchini taco with grilled corn salsa and then the cheesy polenta with garlic butter mushrooms. Need I say more?

Chewy Granola Bars |

Print this!

recipe from the Seriously Delish cookbook by, Jessica Merchant 

Chewy Granola Bars gluten-free // yields 9-12 bars – time: 40min

  • 2 cups old-fashioned [gluten-free] rolled oats
  • 1/2 cup ground flaxseed
  • 1/3 cup walnuts, coarsely chopped
  • 3 tablespoons sunflower seeds
  • 2 tablespoons light brown sugar
  • 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut oil
  • 1/2 cup creamy almond butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Preheat oven to 350*F. Line a 8x8-inch baking dish with parchment or waxed paper, leaving extra paper hanging over the edges. Spray the paper with nonstick spray.

In a large bowl, whisk together the oats, flaxseed, walnuts, sunflower seeds, brown sugar, chia seeds, salt, and cinnamon. Set aside.

In a small saucepan over low heat, combine the coconut oil, almond butter, honey, and vanilla extract. Stir the mixture until the oil and almond butter melt. Remove the pan from the heat and pour into the oat mixture. Stir the mixture until all of the ingredients are wet and the granola begins to come together. Press the mixture into the lined dish, smoothing out the top and corners with a spoon.

Bake the bars until slightly brown on top, 25-30 minutes. Remove from the oven and let the bars cool in the pan completely. [They’ll firm once fully cooled.] When you’re ready to cut the bars, life the parchment paper from the pan so it comes out in one square. Cut the square into 9 or 12 bars and wrap each in plastic wrap to store. These will stay fresh for 2 to 3 days at room temperature or a bit longer in the fridge.


Notes: I used a 9x9 pan with parchment paper [ungreased]. I also subbed coconut sugar for the light brown sugar, added 3 tablespoons cacao nibs, used pepitas instead of sunflower seeds, used 2 teaspoons vanilla, and forgot to add the walnuts [oops]. Mine were golden brown at 18 minutes.

To veganize: I would sub half of the honey with brown rice syrup and half with maple syrup.

Chewy Granola Bars |

You know you want this cookbook in your kitchen and here’s your chance to get it!

GIVEAWAY: Enter to win 1 copy of Jessica’s cookbook, Seriously Delish! [giveaway ends 9.15.14 @midnight EST]

TO ENTER: Leave a comment below about the last over-the-top, delish thing you ate!

[Open to US residents only. Giveaway sponsored by Jessica’s publisher, Houghton Mifflin Harcourt.]

Happy weekend!



Beer Baked Tempeh Reubens [vegan + GF options]

I’ve always been a huge sandwich fan.

Beer Baked Tempeh Reubens |

I think it has to do with the infinite amount of possibilities and the fact that there really are no rules when it comes to sandwich making. They can be intricate and complex or the simplest of simple.

My childhood favorites were peanut butter + jelly, turkey + cheese, and open-faced salami + swiss cheese sandwiches.

I’m still a lover of a good PB + J but some other recent favorites are this monster veggie sandwich, these grilled waffle sandwiches, and this breakfast egg sandwich.

Beer Baked Tempeh Reubens |

While sandwiches aren’t quite as fun with the mostly lackluster gluten-free bread options they definitely still hit the spot. Udi’s GF Whole Grain is my typical bread of choice these days but while we were in North Carolina I stumbled on gluten-free bread from Sami’s Bakery [based out of Tampa, FL].

This bread was the gluten-free bread option at Rosetta’s in Asheville [where I first found it] and it was so “real” tasting that I had to ask the waitress if it was really gluten-free! I then found it at the local co-op and Whole Foods.

It was this millet + flax bread which also happens to be vegan. The ingredients look so simple that I think I might try and recreate it. When we were at the co-op they also had a millet banana walnut sandwich bread, which I obviously bought. I devoured it in 3 days. Oh my word. It was subtly sweet with a hint of banana and walnuts studded throughout. Pretty spectacular for a PB + J. I was kind of freaking out. Chris said it was definitely the best GF bread he’s tried of mine. The texture was the most similar to “real” bread and it didn’t weigh 37 pounds per slice. It was light and fluffy and…okay, I’ll stop now.

If you’re gluten-free get your hands on Sami’s Bakery bread!!! [Please note that Sami’s Bakery may not be a 100% gluten-free facility as a reader pointed out in the comments below. For your safety, please contact the bakery for more detailed information!]

Beer Baked Tempeh Reubens |

So now that I’ve gone on + on about gluten-free bread I’m going to show you photographs with marble rye bread that is obviously not gluten-free. Nice, right? I bought the bread for Chris’s sandwich and it was just too pretty not to photograph.

This sandwich creation has been a long time coming here on the blog. It’s one I tried many years ago but just didn’t nail. It’s basically Chris’s favorite sandwich ever. Whenever he sees “tempeh reuben” on a menu he orders it. No questions.

This particular recipe is inspired by his #1 favorite tempeh reuben from Mountain Sun Pubs + Breweries. They beer bake their tempeh in one of their in-house brewed beers which completely tenderizes the tempeh and makes the sandwich. It’s not a strong beer flavor but if you think about it while eating you’ll notice the hint of beer. It’s served on toasted marble rye with all the fix-ins and nestled in a basket with a heap of fresh cut fries [that he quickly douses in malt vinegar].

Basically, a show stopper.

Beer Baked Tempeh Reubens |

This sandwich was Chris’s birthday present and he was totally okay with that. Cookies for dessert.

Beer Baked Tempeh Reubens |

My gluten sensitivity somehow excludes beer. Bread and other gluten food products are a no-go, but beer has never caused a bad reaction [except, you know, hangovers]. So I roll with what works for me. I do have a favorite GF brand of beer that is actually worth drinking if you’re on the lookout. Check below!

Print this!

Beer Baked Tempeh Reubens gluten-free + vegan* options // yields 3 sandwiches

for the tempeh:

  • 1, 8oz package tempeh
  • 1, 12oz Wheat, Ale, or IPA beer, or Green’s gluten-free beer
  • 1 tablespoon gluten-free tamari
  • 2 teaspoons stone ground mustard
  • 2 teaspoons gluten-free worcestershire sauce*

for the Russian/1000 Island dressing: adapted from: Russian Dressing

  • 3-4 tablespoons mayonnaise*
  • 3 tablespoons diced dill pickles
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1 teaspoon gluten-free worcestershire sauce*
  • 1/8 teaspoon black pepper
  • pinch of salt

for the sandwich:

  • 6 slices of marble rye or gluten-free bread
  • 6 slices of Jarslberg or swiss cheese*
  • 3/4 – 1 cup sauerkraut
  • butter*

Preheat oven to 400* F. Slice tempeh into large strips about 1 1/2 inches wide and 4 inches in length. Then slice each strip to about 1/4-inch or so thickness [no thinner].

Pour the beer into a 9-10-inch pan and stir in the tamari, mustard, and worcestershire sauce. Place the strips of tempeh in the pan in a single layer and bake for about 35-40 minutes, until about 1/2 of the liquid has cooked off. Flip once and bake for another 15-20 minutes, until the last bit of liquid is simmering in the pan.

Place about 3/4 – 1 cup sauerkraut [for 3 sandwiches] on a towel and blot to soak up some of the liquid. Place in a bowl to come to room temperature about 30 minutes before assembly.

While the tempeh bakes place 3 tablespoons of mayo in a bowl. After dicing the pickles place them in a fine mesh strainer and drain the liquid or blot mostly dry with a towel. Place the pickles, ketchup, horseradish, worcestershire, and pepper in the bowl and stir with the mayo. Taste and add more mayo, horseradish, or salt if needed. Place in the fridge until 10-15 minutes before using to take the chill off.

A few minutes before the tempeh is done baking toast the bread [easy to do right in the oven directly on the rack while the tempeh bakes] and then spread a layer of butter on each piece. Place the cheese on each slice of bread and then place back on the rack in your oven for just a few minutes to melt.

Generously spread the dressing on 1 slice of bread, add 2-3 strips of tempeh, about 1/4 cup sauerkraut, more dressing, and then top with the other slice of bread. Slice diagonally and serve immediately.


notes: Be sure to lightly blot or strain the pickles and sauerkraut or your sandwich toppings will turn runny.

to make gluten-free: For GF beer I highly recommend Greens and then Omission. Be sure to buy gluten-free tempeh, tamari, worcestershire sauce, and bread if needed. Lea & Perrins makes GF worsestershire sauce but it is not vegan or vegetarian as it contains anchovies.

to veganize: *Be sure to use vegan worcestershire sauce. Sub vegan mayo and vegan butter and leave out the swiss cheese. Annie’s worcestershire sauce is vegan but not gluten-free.

Beer Baked Tempeh Reubens |

Long live the sandwich.


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