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)



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

Wait, there is only one reason.


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


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!



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

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Curried Sweet Tater Soup + Curry Grill-Baked Sweet Tater

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Same Salad 3 Ways

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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!