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!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in pasta (22)

Thursday
Dec092010

healthy comfort

Did everyone else have a crazy busy, nonstop Wednesday like I did????

Things started off nice and slow with this hot bowl of cocoa oats.

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They weren’t as chocolatey as last week, because I’m out of chocolate almond milk.  If you add too much cocoa powder, your oats will taste realllllly bland!!  I added 1.5T and had to add a little drizzle of maple syrup on top.

in the mix:

  • 3T oat bran
  • 3T rolled oats
  • 2T ground flax meal
  • splash of vanilla
  • 1.5T cocoa powder
  • 1/2 bannaa
  • 1/2c water
  • 3/4c unsweetened almond milk

topped with: vanilla bean cinnamon banana bread + walnuts + coconut + vanilla maple almond butter

I am obsessed with the banana bread AND the almond butter. 

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8:45am – 3:30pm insert –> ashley doing a million things

3:45pm:  Prep dinner.  I don’t prep dinner hours ahead of time typically, but when it’s an all-in-one casserole type dish, it’s so nice to get it ready ahead of time!

I’ve been eyeing up Angela’s vegan mac n’ cheeze, since she posted it a few weeks ago.  It looked SO creamy and delicious and used no soy! 

I wanted to put my own little spin on things, so adjustments were made.  Although I’m sure Angela’s was 100% cheezey + deeelicious!!

First change was subbing out potato for cauliflower. 

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Breadcrumbs, per Angela’s instruction.

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Notice the dollop of mustard??  I am not a fan of mustard, but felt that I should try it out in this recipe.  It was actually noticeable, but didn’t bother me at all!

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The uncooked sauce tasted SO DELICIOUS.  I knew this was going to be winner!

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I forget what type of noodle these are, but I used a mix of 100% durum semolina + whole wheat noodles.  I’m a huge fan of using noodles that trap sauce inside of them.  Shells would work extremely well in this too!

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I held off on putting the breadcrumbs on top, because the casserole dish was going to sit in the fridge for a few hours before baking.  No one likes soggy breadcrumbs.

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Sprinkled with paprika, covered, and in the fridge it went.  It took about 30min flat to prep + clean dishes.  Not bad!

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The only thing I had on my mind the rest of the day was DINNER.  I walked the doggles and then when Chris went home we left for the gym.  We both got a 1 free month membership to a gym called Miramount.  I’m not sure if they’re in other cities, but I had never heard of them before.  There are 4 in Ft. Collins.  The one we went to tonight is MASSIVE.  There is an extremely large climbing section, with bouldering too.  Very nice to have an all-in-one gym.  One location even has a pool.  Yay!  They have a million different classes to take too.  Hoping to hit up spin classes + vinyasa yoga.  The monthly cost for 2 people is pretty reasonable for all that they offer.  It’s cheaper than the climbing only gym we used to belong to!  I’m loving it so far. :)

We didn’t get home until 9:15pm!!!  I had a snack before we left to hold me over.  As SOON as we got home, I preheated the oven, and threw this sucker in!

Before I knew it, it was 10pm and chow time. 

Yes, this is vegan.  So there is no real cheese, but there is also no fake cheese.  It’s a crazy mixture of cashews, almond milk, nutritional yeast, and a few other things.  The consistency is like a thick alfredo sauce, just as Angela says.  So imagine baking a bunch of doughy noodles in alfredo sauce and then topping them with breadcrumbs. 

Oh yes.  It was fabulous.  More fabulous than any alfredo sauce I’ve ever eaten. 

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I will call this “healthy comfort.”  I’m not going to try and convince you how delicious this was.  Trust me and give it a go!

Husband approved.

Light box photos were not so flattering with this dish.

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I’m hoping to make this for the family, when I go home next week.  That will be the real test! 

Herbed Vegan Mac n’ Cheeze [adapted from Oh She Glows] serves 4-6

  • 1.5c raw, unsalted cashews
  • 1 medium carrot, chopped
  • 1/2 onion, chopped
  • 1 cup of cauliflower
  • 2T nutritional yeast
  • 1.5t dried oregano
  • 1/2t dried parsley
  • 1.5 stems fresh rosemary
  • 1T earth balance [or butter]
  • 1/4c fresh lemon juice
  • 1t mustard
  • 1 1/3c unsweetened almond milk
  • 2t salt
  • 3 med. garlic cloves
  • fresh ground pepper
  • ~12-16oz pasta [depending on how saucy you like it]
  • paprika [optional to sprinkle on top]
  • 1 slice of bread
  1. Steam or boil chopped carrot, onion and cauliflower until just tender.  About 7-12min, depending on method.
  2. Pulse 1 piece of bread in food processor [or blender] until crumbs have formed.  Set aside.
  3. While veggies are cooking, combine nutritional yeast, cashews, oregano, parsley, rosemary, lemon juice, mustard, almond milk, earth balance, salt, garlic, and pepper in your food processor bowl.
  4. Process until smooth. [Should also work in a blender]
  5. Drain veggies and add to processor.  Process again until smooth.  About 1-2 minutes.
  6. Par-boil pasta for about 6 minutes. 
  7. Preheat oven to 350*.
  8. Drain water + rinse with cold water to stop the cooking.
  9. In a large bowl mix sauce + pasta.  It seems like a LOT of sauce, but it thickens a lot during baking.  If you want a lot of sauce, use 12oz of pasta.  If you want it less saucy use 16oz.
  10. In a 1.5-2qt casserole dish, pour in the mixture.  Top with paprika [optional] and bake covered for 30min.
  11. Uncover + top with breadcrumbs.  Broil on low for ~3min until nice and crispy.

There are no signs of all the veggies hiding in this sauce!! Loooove it.  So extremely flavorful.  Super filling and full of protein, fiber + health fats!  The rosemary + oregano were delicious additions.  I think next time I’m going to blend red peppers into the “cheeze” sauce and add different seasonings.  There are so many variations you could make with this recipe!

Dip your side of steamed veggies in this.  I dare you!!

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Gooooooodnight.  Up early for a swim and then getting ready for Jake to come this weekend.  Another action packed weekend of playing mom!!  So excited. :)

Ashley

Friday
Jul022010

saucy goodness

Part TWO of pizza madness.

Chris’s piepizza sauce + cheese + jalapenos + bacon + garlic scape pesto on 1/4 of it

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My pie 

1/2 one – pizza sauce + cheese + shrooms + spinach

1/2 two – garlic scape pesto + pizza sauce + shrooms + spinach

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I topped it with a pile of raw spinach.  I loved this as a topping!  I have also added kale to the top of my pizza before too :)

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I made a rectangular pizza for myself.  I like rectangle pieces better than triangle.  Does anyone else have that strange preference?

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The pesto 1/2 was all vegan and all delicious.  SO much flavor packed into that pesto! 

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I topped the whole pizza with vegan parmesan cheese, which I have been throwing on everything but my oats!  Although it would be good on a bowl of savory oats as well :)

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Speaking of oats, here were Thursdays! 

I did my regular mix with steel cut oats, banana, vanilla, water, milk, + cinnamon.  My toppings haven’t been varying too much lately as I seem to have a found a summery style that I’m in love with. 

mix ins:

Have I mentioned that it’s been at least 2 months since I’ve purchased a single jar of nut butter??  I have at least 6 different kinds of nut butter in my fridge right now.  I’m not sure why I would need to buy them ever again.  They are cheaper to make at home and definitely more delicious.

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Remember I was sent 4 boxes of Lundberg’s brown rice couscous to try out and review?  This was box #2.  Chris + I loved it!  The texture was great as was the flavor.  The ingredient list is impressive as well as the nutrition label.  We are loving these mixes!  I think I am still a fan of buying the grain in bulk and then adding my own seasonings.  It usually ends up being more cost effective.  However, if you don’t have a lot of seasonings or never get the ratios right, definitely check out this product!  Deeelicious!

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Fluffy with a little crunch!

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Another new product!  The bright green jumped out at me as I was walking the aisles at Whole Foods.  This was not the normal Amazing Grass!  It is a new energy drink product that is infused with Matcha + Herba Mate along with a lemon lime flavor and all of the other normal AG SuperFood ingredients.  I just love this company!

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I was a little scared to mix this grassy packet with just water.

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[source]

It was actually pretty tasty!  The lemon lime was definitely noticeable but nothing was overpowering.  It was earthy but not as much as some of their other flavors, surprisingly.  I think it would be awesome mixed into a smoothie! 

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We finally made it back to the rock gym today!  It’s been over a month.  It’s frustrating being on such a long climbing hiatus because you lose your strength so fast.  Just when we were really noticing a lot of improvement, I pulled my quad, Chris cut his hand pretty bad, I went to Ohio, and Chris went to Ecuador.  Hence, our month long hiatus.  It was good to be back but we were tuckered out pretty quickly.  We met our friends there that drove down from Ft. Collins.  They just moved from Reno and we couldn’t be more excited!!  We invited them over, after climbing, for an impromptu dinner.

A super easy + always delicious meal that you can usually pull straight from the pantry/fridge/freezer.

Pasta Bake 101 – Really this couldn’t be any easier!

Preheat your oven to 350*

In a 9x13 baking dish empty a bag of frozen organic peppers or any frozen or fresh veggie you prefer.

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Then dumb a 16oz bag of pasta on top.  [You do not have to precook the noodles!] Whatever pasta you prefer.  I love whole wheat and my favorite shape might be the shells because they trap all of the saucy goodness :)

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Pile on as much spinach as possible.  This was probably about 6 huge handfuls worth of spinach.

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Empty 2 jars of pasta sauce on top.  I used 2 jars of Whole Foods Organic Four Cheese blend.  It’s pretty tasty and only $2.99 per jar.  Stir everything together + top with foil.  Bake in the oven for 30-45min until the pasta is cooked through.  I stir it up about 2 times during cooking to check on it and make sure it’s all getting cooked. 

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After it’s fully cooked, I top with cheese + broil at 500* for about 3-5min.  Our oven doesn’t actually have a “broil” setting, so I just bake it at 500* for a few more minutes until the cheese is bubbly.

So easy.  So delicious.  A crowd pleaser!

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With the rest of my leftover whole wheat pizza dough I made garlic knots!!  I tore chunks off and rolled them into a long strand and knotted them together.  I coated them with olive oil, garlic powder, salt, pepper, oregano + basil.  I baked them at 350* for the last 10min the pasta cooked and then at 500* for the last few minutes as well.  SO yummy!

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This week has been pretty crazy for us.  Too many things to even get into, but we’re both looking forward to some R+R this weekend.  Aaaaaand Saturday is my 27th Birthday!!  I feel like 27 is a lot older than 26!  Eeeek!  I have always been a big birthday person.  Whether it’s mine or someone else’s, I just love birthdays.  Definitely keep your eye out for a fun post on Saturday ;)

Chris has a little something planned Saturday night but I’m not really sure what else we’re going to do.  I would really just like to go to the Boulder farmer’s market Saturday again and stroll around without thinking of my to-do list.  Wouldn’t that be so nice!  Pat + Natalie are having a 4th of July + Birthday Bash on Sunday, which will be super fun!  Wish my family could be here this weekend but at least we just had a nice long visit.

I’m off to bed.  I’ve been ravenous + sleepy ALL day.  Oh, but not before a little yoga!!  Gooooooodnight! 

Ashley

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