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 tempeh (22)


twice baked potatoes with smoked tempeh crumbles

It’s been one of those weeks.

  • Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

Photo 494

  • Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
  • There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
  • Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
  • Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

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After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

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So cheesy. 

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Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

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With a little steamed broccoli and a dollop of Greek yogurt on top.

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It’s like a potato boat.

Docked at my table.

Ready to devour.

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Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

  • 4 med-lg russet potatoes
  • 1/2-3/4c unsweetened almond milk
  • 1/2c 2% plain Greek yogurt [+ extra to top]
  • 2T butter
  • 1t oregano
  • 1t parsley
  • 3T green onion, diced [+2T for garnish]
  • 1.5t garlic, minced
  • 3/4t salt
  • black pepper
  • 2 heads of broccoli
  • 1/2c-3/4c cheese
  1. Preheat oven to 400*
  2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
  3. Bake for 1 – 1 1/4hr, or until tender. 
  4. Remove, slice lengthwise and let cool for 10min.
  5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
  6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
  7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
  8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
  9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
  10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
  11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

  • 1 block tempeh
  • 1T tamari/soy sauce
  • 1T water
  • 1T sunflower oil
  • 1T apple cider vinegar
  • 1/2t garlic powder
  • 1/2t liquid smoke
  • black pepper
  1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
  2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
  3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

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So smooth. 

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So crispy.

Ah, childhood meals.

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And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.


Pinned Image

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

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Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

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And so Dakota doesn’t feel left out…

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Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!



herb crusted tempeh

I’m excited to report I have a recipe to share today.  There has been a definite recipe funk going on in my brain.  I’m overwhelmed with fall and all it’s options.  Too much all at once!

Instead of giving in to the fall bounty, I’m ignoring it.  Instead of something squashy, or something soupy, I made a recipe I’ve been meaning to make for about 6 months now.

Now my only question is, why on earth did I wait so long??

I have a lot of make-up-eating to do.

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This recipe actually starts with Chris, and a week where I was out of town.  He created a recipe for breaded tempeh, which I proclaimed to be my favorite tempeh recipe.  Ever.  It’s just something I never would have thought to do, but am so glad he did.

It hasn’t been made in far too long, because of the whole no-gluten thing.  I make it for Chris once in awhile, and knew a gluten free version was more than possible.  Yes, you might be able to make this by grinding up gluten free bread into breadcrumbs, but what would replace the panko breadcrumb crunch??


I ground about 1/3c raw buckwheat groats halfway to flour, and about 1/2c buckwheat groats all the way to flour.

This was the consistency of the partially ground groats.

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Talk about crunch.

It was like a crispy breaded shell, encompassing the tempeh.

Make sure you have enough oil in the pan, to result in the best texture + even browning.  It’s hard to tell in the photo, but there is about 1/8” of oil in the bottom of the pan.  A light drizzle of oil will not have the same result!

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Evenly browned, in about 12min flat.

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The buckwheat mixture was combined with Italian spices + topped with marinara.

But don’t be fooled.

I’m not trying to make faux-chicken-parmesan.  This isn’t that.  This is something entirely different.

And entirely pleasing in it’s very own way.

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Not only is this recipe gluten free, but it’s also vegan.

Instead of using an egg wash, simply dip the tempeh slices in any type of dairy-free milk and coat with the flour mixture.

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I double dipped the tempeh, for an extra thick crust.  Twice in the milk + twice in the flour.

Feel free to scarf this recipe on a bun, in a wrap, in pasta, on a salad, or all by itself.

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Herb Crusted Tempeh [serves 2-3] gf + vegan

  • 8oz package tempeh

  • 1/3c partially ground raw buckwheat [about 1/2 way to flour]

  • 1/2c raw buckwheat flour

  • 1/2c milk of choice

  • 1T oregano

  • 3/4-1t garlic powder

  • 3/4t salt

  • black pepper

  • 1/2T dried basil

  • red pepper flakes [optional]

  • sunflower oil [enough to coat the pan with 1/8”]

  1. Cut the tempeh into about 4-6 squares/rectangles, and then turn each piece on it’s side + slice, so they are 1/2 as thick.

  2. Preheat the pan over medium heat.

  3. In a bowl, mix together the buckwheat and spices and pour onto a plate.

  4. In another bowl, add the milk.

  5. Dip each piece of tempeh into the milk on both sides and then into the buckwheat mixture to cover all sides.

  6. Repeat a 2nd time with each piece and place on a plate.

  7. Once coated, the oil in the pan should be hot.

  8. Place each piece in the pan and and cook for 4-7min until golden brown.

  9. Flip and good another 4-7min until golden brown.

  10. Remove from pan and drain excess oil off.

*Instead of buckwheat flour, you can also use GF oat flour, millet flour, quinoa flour, or another similar flour.  If you can't find raw buckwheat groats, partially grind millet or quinoa 1/2 way to flour for that part of the recipe.

In about 20 minutes this meal is hot + ready to be enjoyed by all.

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Who needs fall flavors anyway?

Funk be gone!


*Exciting*  My first real people-photo post is up on my photography site!