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 peppers (19)


veggie coconut curry

Three ingredients we’re big fan of in this house:

Brown rice.



Mix them all together, and you have a trifecta of deliciousness. 

I love playing around with curry in the kitchen.  I really have no idea what I’m doing with it.  Definitely not creating authentic Thai or Indian cuisine. 

Definitely just winging it.

Definitely just judged by my taste buds. 

taste. taste. taste.

That’s how I create dinner recipes. 

I have a handful of curry recipes but this one is the simplest to prepare.  And it’s quite possibly my favorite.  It was inspired by a favorite dish of mine at a local restaurant,  Crown Pub.  It’s not a Thai restaurant at all.  They have a menu overflowing with meaty dishes and one vegetarian + gluten free option.

King’s Curry. 

Having only one option may seem like a drag, but I actually like it, especially when it’s this good.  I’m the person that cannot for the life of me make up my mind on what to pick from the menu always begging Chris to “split with me!!”

What I’ve created below is a lightened up version of this comforting restaurant meal.  Although a bit lighter the sauce is still rich + creamy with a nice kick of heat, complimented by the chewy coconut brown rice [I like using short grain brown rice the best!].

Veggie Coconut Curry [serves 4]

  • 1, 15oz can light coconut milk
  • 1.5T unrefined coconut oil
  • 1 medium onion, chopped [~1c or a little more]
  • 2 orange/red/yellow peppers, sliced
  • 3 medium carrots, sliced
  • 6c spinach
  • 2c broccoli
  • 2 cloves garlic, minced
  • 2T curry powder
  • 1/2t turmeric
  • 1/4-1/2t garam masala [spicy!]
  • 1T honey
  • 3/4-1t salt
  • black pepper
  1. Melt the coconut oil in a large pan over medium heat.
  2. Add the onion + peppers and cook for 3-5min, until beginning to soften, stirring frequently.
  3. Stir in the minced garlic, curry, turmeric, garam masala, salt, + pepper, and cook for 30sec – 1min until fragrant.
  4. Add the coconut milk + honey, and bring to a boil. 
  5. Reduce heat to simmer + cover for 10min.
  6. Remove cover, continuing to simmer and add carrots, spinach + broccoli.  Cook another 8-12min, until the veggies are tender and the sauce has thickened, stirring every few minutes.

tips/substitutions: Another high heat cooking oil can be subbed for coconut [sunflower, safflower, etc].  Garam masala is quite spicy but is packed with flavor.  Start by adding 1/4t and add more as desired.  I used 1/2t.  To make vegan, maple syrup can be subbed for honey.

To round this meal out, I made Sprouted Kitchen’s Lentil "Meatballs".

These are going to become a staple around here. 

Incredible flavor + texture.

I made a few ingredient changes, for what I had on hand and to make them gluten free.  There are so many different meals you could make using these “meatballs,” but even popping them in your mouth straight from the fridge works!

Here were the changes I made.

  • 3/4c 2% cottage cheese instead of ricotta
  • 1/4c sharp white cheddar cheese, grated instead of parmesan
  • 2t dried parsley instead of fresh
  • 1.5t oregano added this
  • 3/4c GF oats, ground 1/2 way to flour instead of breadcrumbs

Check the original for the full recipe + instructions.

A great weekend meal, that won’t keep you in the kitchen all day long.  I started with the rice, and then got to mixing the lentil-balls, which needed to sit for 20min.  While sitting, I started the sauce and got it to the simmering stage, then rolled the lentil-balls and baked for 15min.  Before I knew it the lentil-balls were done, the sauce was thickened, and the rice was fluffed.

Do you have any fun kitchen plans this weekend?

Or just any fun plans in general?

I will be photographing + eating myself crazy at the Pea house!

Happy Friday!



quick stuffed mushrooms + snow

We hit the road bright and early at 5:30am this morning, headed for Winter Park ski resort.  It’s just over a 2 hour drive, but leaving much after 5:30 would have us sitting in traffic for an extra hour.

The conditions today were warm + sunny, with no new snow.  We got in a few good runs, but were most excited for the 2nd half of the day.  In the parking lot!  The perfect conditions for a beach day.

aka: grilling out in the parking lot, slope side

We prepped the food the night before, and wrapped everything up in foil, so it was ready for the grill.

A few of our Denver friends were there as well!

Ali + Hovan [getting hitched this June]

Like a snowy tailgate party.

The husband with Ali + Hovan.

My stuffed mushrooms, pre-grill.

Saturday night, I made an extremely easy + mouth watering filling, for these cute baby bellas. 

I know that my recipes can sometimes use weird ingredients, or be a process to make, but not today!

This is a perfect mushroom filling, but could also be used to stuff or top many other things.

  • broiled on top of a pasta bake
  • warmed on top of roasted or sautéed veggies
  • sandwich topping
  • pepper stuffing
  • salad topping
  • veggie spread
  • etc.

Goat Cheese Stuffed Mushrooms

  • ~15 baby portabellas
  • 4oz plain goat cheese [or feta]
  • 2 whole artichokes, diced
  • 1/3c red pepper, diced
  • 1t dried oregano
  • 1/4t garlic powder
  • 1/4t salt
  • black pepper
  1. Preheat oven or grill to 375* and lightly grease a pan or grill grates.
  2. Gently clean the mushrooms with a damp paper towel, remove the stem and peel away the fringe around the edge to allow more room for stuffing.
  3. With a fork, mix together all remaining ingredients.  I used an ample amount of black pepper.
  4. Stuff into about 15 baby mushrooms.
  5. Grill or bake until hot and mushroom is slightly tender.  5-10min, depending on grill or oven.  Avoid overcooking, as the mushroom will become soggy.

These were a hit! 

Ahh, simplicity.

Ann [in the cream hat] + Kurtz next to her, were our other Denver friends that came out to play.  Also getting hitched in 2012!

Other grilled foods.

Grill baked potatoes are delicious.

  • 4 medium russet potatoes
  • 2-3T oil
  • 1T garlic, minced
  • 1.5-2T rosemary, finely chopped
  • 1.5t dried oregano
  • 1-1.5t salt
  • black pepper
  1. Wash well, slice potatoes in half, and then cut very thin slices.
  2. Mix with all other ingredients.
  3. Wrap in foil [for the grill] or place on a baking sheet and cook for 25-35min at 400*, turning a few times if using a pan.
  4. Done with tender or wait longer to let crisp!

Great day at the “beach!”

All together now.

Switched with Chris!

Got one with everyone!

Off to enjoy the last few minutes of Sunday, until my head hits the pillow.  Still battling some sort of week-long cold!