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 fries (4)


sweet taters + beer

After last week’s post on Beer Baked Fries, I had numerous questions asking if you can sub sweet potato fries.

You ask, I answer.

I figured you could, but why not test it out.  First you will need 2 ginormous sweet potatoes.  This spud literally weights 1.5lbs!

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With their odd shape, they are a bit trickier to cut.  Here’s how I go about it…

1. Cut in half.

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2. Cut in half again, lengthwise.  So now you have 4 quarters.  Turn 1 quarter on it’s side and make 3 lengthwise cuts.  Repeat 3 more times.

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4.  Lay the quarters flat.  Then make fry sized cuts, perpendicular to the original slices.

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Not too bad right?  And they definitely do not have to be perfect!

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I wanted to use a heavier beer, with a lot of flavor.  I chose Moose Drool brown ale, as browns are one of my favorite types of beer.  I thought this would add a nice malty, sweetness to the fries.

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Time for a beer bath!

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For this version, I used garlic, salt, pepper, sunflower oil and also threw on some fresh chopped rosemary.  Rosemary + garlic are a fabulous pair, as are rosemary + sweet potatoes.  I figured, I couldn’t go wrong.

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Definitely been on quite the garlic kick lately!

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The fries were the center of attention for this meal.  No veggie burgers, no beer grilled tofu, just eaten alongside a huge salad.

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Now, how did I enjoy this dinner?  Or, whom did I enjoy it with?

Chris was out climbing, and Eric is out of town, so I called Kelsey and invited her over for beer fries + salad. 


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She came running, er…biking, right over!

Meal of the week!

Sweet Potato Beer Fries [serves 4-6]

  • 3lbs sweet potatoes
  • 1 bottle of brown ale beer
  • 3T sunflower oil [or olive, etc..]
  • 2 large garlic cloves, finely minced
  • 1 sprig fresh rosemary, finely chopped
  • 1t salt
  • black pepper
  1. Preheat oven to 425*
  2. Scrub potatoes, and cut per instructions above.  leave the skins on.
  3. In a large bowl, soak the cut fries, in 1 bottle of beer.
  4. Let soak for 15min, tossing 1-2x.
  5. Drain beer and toss with olive oil, garlic, rosemary, salt + pepper, until well coated.
  6. Line a large baking sheet with parchment [optional, but nice for quick clean up!] and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don’t want them stacked.
  7. Bake for 45min – 1hr, depending on how done you like them, tossing 3-4 times. [Mine were in for about an hour]
  8. Add more salt + pepper to your liking.

Unlike the russet beer baked fries, with these you could actually taste the beer!  It wasn’t overpowering at all, but a nice hint of brown ale in the background.  The exterior of the fries crisped well, but as typical with sweet tater fries, they had a creamy interior.  If you’re not looking to taste the beer as much, make sure to drain as much as possible and try using a lighter ale.

Definite success!

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Time to do that whole sleep thang.




beer baked, beer grilled, beer me

Let’s continue with the rest of that beer soaked meal.  It all started with Foodbuzz + New Belgium’s offer, to create a recipe infused with NB’s beer or one that would pair well with it.

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this meal idea, was Teri’s Beer BBQ Tofu.  I always trust Teri’s recipes, and knew this would be a winner. 

But before we talk about the recipe, let’s talk tofu.  I’ve only ever cooked with “extra firm” tofu, and I only buy this organic, sprouted brand.  Other tofu I’ve eaten doesn’t seem to agree with my stomach, but I’ve never had any issues with Wild Wood’s sprouted tofu.  Sprouted foods are typically easier to digest, which is why I’m guessing my stomach tolerates this tofu much more easily.

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I always cut one block into 8 slices.  I start with a cut in the center and then another cut in the center of those 2 halves, and then another cut in the center of those 4 halves.  This method makes slices fairly consistent in thickness.

For this meal, I sliced 2 large blocks, and placed them on a kitchen towel folded in half.

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I then covered the tofu with another folded in half kitchen towel and wrapped a third towel around the bottom and top.  Then I place cutting boards on top, so the liquid doesn’t seep into the books, which are what help to press the liquid out.

You want to press your tofu for a good 30min, or longer if you have the time.  This makes all the difference with the texture when cooking.

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Now back to Teri’s recipe. 

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I’m not sure you can go wrong with your beer selection.  It would be fun to try with a super thick + flavorful stout beer, but for this I chose New Belgium’s, Fat Tire.

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I also used this OrganicVille BBQ Sauce, which had a sweet, but smoky flavor.  Everyone loved it!

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Mixing all of the ingredients, takes only a few minutes.  Then you add the tofu to a large pan and start the marinating.  I didn’t change much from Teri’s recipe, but here were the measurements I used.

  • 1 bottle beer
  • 1t finely minced ginger
  • 2/3c BBQ sauce
  • 3 garlic cloves, minced
  • 2 blocks, extra firm tofu

*I basically added more beer + garlic and omitted the Worcestershire sauce, because it’s not vegetarian.  I was going to add a few drops of liquid smoke, but this BBQ sauce was already pretty smoky.  If you have a sweeter sauce, Liquid Smoke is a great option, if you want a nice smoked flavor.

If you want to bake your tofu, definitely check out her fabulous blog for the instructions!!

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While the tofu marinated [for 1.5hrs], I worked on the salad. 

romaine + spinach + grated carrot + pepitas


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Then I created my best dressing to date, thanks to my new potted herbs!  The photo may not look pretty, but trust me on the taste! 

Honey Lemon Herb Dressing [serves ~6 side salads]

  • 1/4c fresh lemon juice [~1 lemon]
  • 2-3T apple cider vinegar [or another 1/2 lemon]
  • 1 large garlic clove, finely minced
  • 2t honey
  • 1-1 1/2t dijon mustard
  • 1/3c extra virgin olive oil
  • 1/2T fresh thyme, coarsely chopped
  • 3T fresh basil, thinly sliced + chopped
  • 1/4-1/2t salt
  • black pepper
  1. Whisk together lemon juice, apple cider vinegar, honey, mustard, and olive oil until thoroughly combined.
  2. Whisk in garlic, salt + pepper.
  3. Whisk in fresh herbs, taste + add more salt/pepper to taste.

*Start with 1t mustard and 1/4t salt.  You can always add more after the initial taste.  If it seems to oily, add more apple cider vinegar.  If it doesn’t have a hint of sweetness, add another teaspoon of honey.  Just keep tasting along the way!  If you want a really accurate taste, dip a piece of lettuce in the dressing!

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Now, you have your beer fries + dressing, what about that grilled tofu?

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The trick is greasing the grates + making sure the heat is high enough!  I tried grilling tofu once before, with half success. 

As in, half stuck to the grates.

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This time I had no problems with sticking! Check it out!

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Grilling Tofu

  1. Make sure your tofu is thoroughly pressed.
  2. Heat your grill to med-high, ~400*.
  3. Grease your grill with oil, but be careful!  Do not use an aerosol grease can, as it will cause large flames.  I used my Misto can, filled with olive oil, and it worked perfectly.  You could also heavily brush the grates with oil.  Make sure the grates are well coated!
  4. Place your sliced tofu [~1/4-1/2” thick slices] on the grill and close the lid. 
  5. Now, try your best NOT to touch the tofu for 6-9min.  Knowing when to flip the tofu, really depends on your grill.  You can check on the tofu at 6min, with a large metal spatula.  If it seems like it’s easily lifting, and it’s nice and charred, you’re good to flip.  If it’s sticking, you either didn’t put enough oil on, or you need to let it cook longer.  You’re looking for grill marks, like in the photos.  When the pieces are nice + charred, they will be easier to flip.
  6. Carefully scrape under the tofu, and flip over to cook for another 6-9min.  Before closing the lid, pour/brush the leftover marinade onto each slice.  *If they seem to be sticking a bit, before you flip over onto the grate, spray or brush with more oil.
  7. The longer you cook, the less moisture it will have.  Everyone really liked the charred pieces!

It really was easy!  I just want to be thorough with the instructions. :)

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If your fries are done before the tofu, just turn the oven off and leave them inside.  If they’re already super crispy, crack the door open, to prevent further cooking.

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Summery, beer infused meal complete!

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And oh.that.tofu. 

Possibly the best I’ve ever made!!  Thanks to Teri, for the great recipe!

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Back to editing people photos…have a great rest of your day!