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

 

Entries in curry (26)

Thursday
Jul072011

breakfast.lunch.breakfast.

Just a few photos that haven’t made it on the blog lately, for one reason or another.

Wait, there is only one reason.

BUSY-NESS!!

Well, and none of these were worthy enough to call for their own blog post, but maybe all 3 together can do the trick?

First.

In case you were wondering.

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My too gooey, doughy, failed vegan + GF baking project did not go to waste.  For some reason, they were freakishly addicting.  Right, Kelsey?  Still not recipe worthy, but I’m workin’ on it!!

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This was a blueberry cheese cake oat mix, topped with my cinnamon crunch almond butter, Love Grown Foods Granola, and the failed mini cakes.

What’s inside the oat mix?

  • 1/4c oat bran
  • 1/4c rolled oats
  • 1c milk
  • 3/4c water
  • 1/3c 2% cottage cheese, stirred in at the end
  • 1/2t vanilla, stirred in at the end
  • 1t honey

If the thought of cottage cheese in oats freaks you out, try ricotta!!  I haven’t yet, but I can 99.9% guarantee it would be outstanding. 

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Dinner last night?  Completely delicious, but completely a repeat.  Except that I cooked in some local, organic snap peas!  Perfect in this Curried Chickpea with Coconut Quinoa dish.   

Full of flavor + spice!

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With a side of farm fresh kale chips!  Ahh, so nice to have the farmers market back again!

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Breakfast today?  Man there are a lot of textures in this photo.  Not my favorite photo, but definitely a breakfast worth mentioned.  And yes, that is popcorn on top of the bowl.  I popped some last night, topped it with cinnamon + sucanat + kept a little for breakfast.  Good decision!

So what’s in this bowl?

  • popped amaranth 
  • leftover coconut quinoa
  • almonds
  • cinnamon sugar popcorn
  • cinnamon crunch almond butter
  • Love Grown Foods granola
  • and…a SMOOTHIE!

Instead of pouring milk on top, I made a mini smoothie and poured that on.  I don’t know what you would call this concoction, but it will be made again!

  • frozen cherries
  • milk
  • Greek yogurt
  • cinnamon
  • vanilla
  • chia seeds
  • dollop of honey

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Back to that whole busy thing!

Ashley

Thursday
Apr212011

saying goodbye

Oh, mock-kitchen.  You were so loved.  You were reliable + organized [usually] + so out in the open.

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I loved the way you came in and took charge in time of need.  You were there for me when I needed you most.  I owe some quick + creative ideas to you, so I wanted to say thank you and good riddance!

Chickpea Herbed Veggie Burgers

(13 of 15)

Curried Sweet Tater Soup + Curry Grill-Baked Sweet Tater

(3 of 22)

Same Salad 3 Ways

(7 of 15)

Grill Baked Tofu

Taco Salad Night

Chocolate Cherry Overnight Oats

Curry Grilled Tofu

Banana Cornbread Cake + Cornbread Muffin-Cake

(4 of 12)

Creamy Smoked Kale Salad

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Oh, mock-kitchen…..You will not be missed!!

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And now for the first real meal, out of my very real kitchen!

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At first, I had on our main kitchen light and track lighting on above the stove, but it was terribly yellow.  I need to get bright white lights for the new fixtures!  I thought I would try using my light box lights, instead.  The photos are different, but interesting, in a glowing sort of way.

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I like the sort of night-glow quality, but I may just be crazy.

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Creamy, coconutty quinoa, cooking away.

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And my best curry dish to date!

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The mess was so worth it.

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Curried Chickpeas with Coconut Quinoa [serves 3-4]

  • 2T unrefined coconut oil

  • 2c cooked chickpeas

  • 1 medium sweet onion, chopped

  • 1 large sweet bell pepper, chopped [or about 2c frozen chopped bell pepper mix]

  • 1, 15oz can diced tomatoes + juice [can use whole peeled tomatoes as well, just mash them up a bit in the pan]

  • 2T apple cider vinegar

  • 1.5T curry

  • 2 cloves garlic, minced

  • 1/4t turmeric

  • 1/8-1/4t garam masala [depending on level of heat you want]

  • 1/4t ginger

  • 1/4t cumin

  • 1/4t coriander

  • 3/4t fine grain sea salt

  • black pepper

  • few dashes of cayenne [optional]

  • 1-2T coconut milk [optional - from a can, low-fat is fine]



  1. In a large skillet, melt 2T coconut oil, over medium heat.

  2. Add in onion + pepper, stirring every few minutes, until soft and lightly browned.  ~5-8min

  3. Add the curry, minced garlic, turmeric, salt, pepper, garam masala, ginger, cumin, and coriander and cook until fragrant.  ~1min

  4. Add the canned tomatoes, with juices, chickpeas and the 2T apple cider vinegar.  Stir and let simmer [reduce heat if needed] for about 15-20min, until the liquid turns into a thick sauce.  Stir every few minutes.

  5. Add cayenne pepper and/or more garam masala, until desired spiciness is reached.  Also add more s+p if desired, or possibly a small amount of sugar. *see note below

  6. Right before plating, stir in 1-2T coconut milk, for added creaminess.


For the quinoa:

  • 1c coconut milk [from a can, low-fat is fine]

  • 2c water

  • 1c quinoa, well rinsed

  • 1T unrefined coconut oil



  1. In a medium sized pot, over medium heat, melt 1T coconut oil for the quinoa.

  2. Once melted, add in quinoa and toast for 2-3min, stirring frequently.

  3. Add in water + coconut milk and bring to a boil.

  4. Reduce heat to simmer for 15min.  Do not stir.

  5. Fluff with a fork + serve.


A few notes…

*Instead of chickpeas, you could add toasted tempeh or cooked tofu.

*Feel free to mix in other veggies as well, like peas or broccoli.

*If you don’t have coconut oil, sub in butter or earth balance.

*There are many different types of curry powder.  If you have a curry that is a bit earthier in flavor, you may want to add 1-3t sucanat or pure cane sugar to the mix.  I used a curry that has a bit of sweetness to it, so it tasted fine without.

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First real meal, in my real kitchen.  It felt like a dream!

Enjoy!

Ashley