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



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.



Breakfast Friday: Single Serving Pumpkin Muffin

So you’re either going to hate or love me for giving you a pumpkin recipe in August. But I figure it’s Friday and you don’t have much energy to put up a fight. Plus, it’s like 3 days until September when pumpkin is totally fair game. I’m just trying to get a head start so you’re ready whenever the pumpkin craving strikes.

Breakfast Friday: Single Serving Pumpkin Muffin |

And obviously I have to start things off with breakfast. This mighty little muffin takes 5 minutes to throw together and then it can bake in the oven when you’re taking your morning shower, walking the dog, hitting snooze, or doing morning yoga. Once it’s done you’ll let it chill for a few while you pour your coffee and make sure you have matching socks on and then fly out the door, breakfast in hand.

Breakfast Friday: Single Serving Pumpkin Muffin |

I’ve made a few of these single serving muffins before. Maybe you remember? If you don’t, let me introduce you to what they’re all about.

1 muffin.

Not a dozen.

Perfect for breakfast.

Lightly sweetened.

Vegan + gluten-free!

Breakfast Friday: Single Serving Pumpkin Muffin |

Oh, and did I mention I also made a single serving recipe for pumpkin crumble to go on top? I think I forgot that part. But LOOK! Crumble for ONE!

Breakfast Friday: Single Serving Pumpkin Muffin |

This little sucker is filling! It’s dense and hearty and will keep you full all morning long. It’s supposed to be that way. We’re not trying to make light + fluffy, I’m going to serve these at Sunday brunch, muffins.

They’ve got a bit of doughy-ness to to them and I find them kind of addicting to eat. Stick them in the fridge and they almost turn a bit fudgy. I realize that sounds weird. If there was a better word to describe these other than “muffin” I would use it here.

Duffin…dense muffin?

Buffin…breakfast muffin?

Filluffin…filling muffin?

How about I just give you the recipe and you call it, breakfast.

Breakfast Friday: Single Serving Pumpkin Muffin |

Print this!

adapted from my single serving chocolate chip banana muffin

Single Serving Pumpkin Muffin gluten-free, vegan // yields 1 large muffin

for the muffin:

  • 3 tablespoons pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 – 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons gluten-free oat flour
  • 2 1/2 tablespoons gluten-free rolled oats
  • 2 tablespoons almond meal
  • 1 1/2 tablespoons chopped pecans

for the topping: [optional]

  • 1 teaspoon softened unrefined coconut oil
  • 1 teaspoon pumpkin puree
  • 1 teaspoon pure maple syrup
  • pinch of cinnamon
  • tiny pinch salt
  • 1 1/2 tablespoons gluten-free rolled oats
  • 1/2 tablespoon gluten-free oat flour

Preheat your oven to 350* and grease a ramekin dish with softened coconut oil.

In a small mixing bowl stir the pumpkin, maple syrup, pumpkin spices, baking powder, and salt together until combined.

Add in the oat flour, oats, and almond meal and stir until combined. Stir in the pecans. The mixture will be very thick and resemble more of a dough than typical muffin batter. Scoop into the greased ramekin and lightly press down to flatten

In another small bowl mix together all topping ingredients until combined. Spread on top of the muffin with your fingers and lightly press down so it sticks.

Bake for 18-24 minutes until golden brown and the muffin is set [give the muffin a poke – not just the topping to test]. Let cool for about 10 minutes. Turn out from the ramekin and eat.


notes: If you don’t have pumpkin pie spice use: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/16 nutmeg and allspice, and a tiny pinch of clove. I made this recipe about 6 times varying the oats to flour ratio each time. If this version comes out a bit too doughy for your liking add 1/2 tablespoon more oat flour + 1/2 tablespoon more oats next time and reduce the almond meal to 1T. If you want it chewier add 1 tablespoon more oats and cut the almond meal to 1tablespoon. The texture/moistness may vary depending on the consistency of your pumpkin puree.

Breakfast Friday: Single Serving Pumpkin Waffle |

p.s. You can also waffle this thing. Yep. Just plop the dough into your pre-heated waffle maker and let it cook for about 1 1/2 cycles over med/med-high heat. Let it cool for a few then slather it with nut butter, pick it up, and go! No fork needed. It may look small but I promise it’s mighty.

Happy weekend breakfasting.


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