Lemon Garlic Tempeh with Turmeric Hemp Dressing

Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

This post is sponsored by Frontier Co-op.

As our diets started transitioning years ago, and we started to cook more from scratch and eating less meat (then eventually no meat), there were a few grocery store items that didn’t seem doable to make at home. Salad dressing was one of them, along with granola bars, cereal, hummus, and nut butter, just to name a few. It was something I never thought about, really, and it took me awhile to finally realize these items were more than feasible to make at home. And once I started experimenting with homemade dressing, it was like, GAME ON. I actually started to enjoy salads!

So when Frontier Co-op came to me and asked if I’d be willing to share how I Cook With Purpose, I knew homemade salad dressing was the perfect topic to start with. When I started making more things from scratch, I felt such accomplishment and also a bigger sense of purpose in the kitchen. I was no longer cooking to eat and be done. I was cooking for our health, for the enjoyment I felt, and because homemade food just tastes better.

I can’t think of one store-bought salad dressing I ever actually enjoyed. (Okay, maybe ranch as a kid.) Most bottled dressings use a multitude of cheap and highly processed oils like soybean, canola, safflower, etc. and rarely use actual cold-pressed olive oil. Making dressing at home might seem intimidating, but it can be as simple as whisking together lemon juice, olive oil, honey or maple syrup, salt + pepper. And half the time, I’ll squeeze lemon and drizzle olive oil right over my salad and call it a day.

But there are times where I want dressing with a bit more depth that can hold up to a big bowl of greens, protein, and grains. I developed this dressing from my recent orange hemp salad dressing (still in love with that one) but kept this more on the savory side. I wanted to infuse the dressing with turmeric for its vibrant yellow color and light, earthy flavor. (Bonus: Frontier Co-op’s turmeric is sustainably grown by small farmers in Sri Lanka!) And instead of all hemp seeds I used a combination of hemp seeds and cashews, for an unbelievably creamy texture. Using turmeric alone fell a bit flat. But with a little more experimentation, I figured out that smoked paprika and cumin compliment turmeric extremely well. With a whole bunch of lemon and a clove of garlic added in, it couldn’t get much better.

Besides the dressing, I cooked a simple batch of quinoa, steamed broccoli, and pan-seared tempeh that can marinate on your counter for 30 minutes or in the fridge overnight. I urge you to make enough for leftovers the next day!

Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com
Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

Print Recipe!

Lemon Garlic Tempeh with Turmeric Hemp Dressing

gluten-free, vegan // yields: 3-4 servings

For the tempeh: adapted from The Full Helping

  • 3 tablespoons lemon juice
  • 2 tablespoons low sodium tamari
  • 1 tablespoon avocado oil
  • 2-3 teaspoons sriracha
  • 2 medium cloves garlic, finely grated (I use a microplane for this.)
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons maple syrup
  • zest from 1 small-medium lemon (about 1 1/2 - 2 teaspoons)
  • 1/4 teaspoon freshly ground black pepper
  • 1, 8oz block tempeh (gluten-free if needed)
  • 1 tablespoon oil, for cooking

For the dressing:

  • 1/4 cup raw cashews (soaked overnight or at least 4hrs, then drained)
  • 1/3 - 1/2 cup water
  • 1/4 cup hulled hemp seeds
  • 3-4 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 medium clove garlic, peeled
  • 1/4 teaspoon salt + pepper

For the meal:

  • 2 large heads broccoli, chopped into florets
  • 1 cup uncooked quinoa, rinsed + drained
  • 1 1/4 cups water

Place tempeh marinade ingredients in an airtight storage container (medium size) and whisk to combine. Chop tempeh into 1/2 - 3/4 inch cubes and add to the marinade. Seal and gently shake to fully coat. Let sit on the counter for 30 minutes (up to 60 is fine), turning a few times. Or, refrigerate for 8-12 hours, turning a few times.

After about 15 minutes, add quinoa to a medium pot with the water and a big pinch of salt + pepper. Turn to high. Bring to a boil, then reduce heat to simmer and cover for 15 minutes. Quickly check to make sure water is fully absorbed by tilting the pot, then replace the cover and let sit for 10-15 minutes. Fluff with a fork before serving.

Meanwhile, add all dressing ingredients to your blender. Turn on working to high speed until fully smooth, 30-60 seconds. Taste and add more lemon or water if needed. Dressing will thicken as it sits. Whisk in more water to thin if needed. Store in a sealable jar in the fridge for about 5 days. Shake before using.

Set up a pot steam your broccoli. Then, heat a medium-large pan over medium heat with a swirl of oil. Once the pan is hot, add tempeh with the marinade and cook for about 4-5 minutes on one side, until deep golden. Add your broccoli to the simmering pot right after you add the tempeh to the pan. Flip tempeh and cook for another 3-5 minutes, until golden. Toss for 1-2 minutes, then turn off the heat. Broccoli should be finished in about 8-10 minutes. Test with a fork.

Plate quinoa with broccoli, tempeh, and dressing. Add salt, pepper, and sriracha if desired.


  • If placing tempeh marinade in a plastic container, note that the turmeric may stain it. Turmeric will also stain clothing, towels, some types of counters, wood utensils, etc.
  • In the photo I also chopped some fresh chard, which you can do as well or leave out. Other greens will also work well.


Lemon Garlic Tempeh with Turmeric Hemp Dressing | edibleperspective.com

Don't forget to check out my live webcasts over on my Nom.com channel each week! You can still watch previous episodes and then sign up to tune in and chat with me live while I cook (or you can just watch and not sign up). My next episode is coming up this Friday. Stay tuned to Instagram + Snapchat: edibleash for more details!


Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Crispy Peanut Butter Cups

Gosh. Thank you all for your support + sweet words about Monday's announcement. I can't tell you how much it means. I'm overwhelmed by your kindness. Thank you! 

To show my gratitude for your constant support over the years, I made these Crispy Peanut Butter Cups to share with you today. I only wish I could deliver a batch straight to your front door.

Homemade Crispy Peanut Butter Cups with Toasted Coconut + Quinoa | edibleperspective.com

Peanut butter cups are an absolute staple in this house. Just like flour, salt, cinnamon, and eggs. You'll always find peanut butter cups in the freezer over here and they always have salt on top. They probably also all have bites taken out of them because I'm constantly like, I'll just have a little bite. And I'll just have another little bite. Repeat. Every single day.

They're the perfect satisfying treat after a meal with their crunchy, creamy, salty + sweet characteristics. 

Crispy Peanut Butter Cups with Toasted Quinoa | edibleperspective.com

But today I took things one step further. I made crispy peanut butter cups with the addition of toasted quinoa and coconut. 

Seriously. Quinoa that is 100% crispy! It's kind of amazing. They add a super crunchy bite to these cups, along with the softer crunch from the coconut.

Dark Chocolate Crispy Peanut Butter Cups | edibleperspective.com

You can use homemade or store bought peanut butter for this recipe. Just make sure it's not super oily or drippy. You want it nice and thick. I usually process my homemade peanut butter until it's drippy but for this batch I stopped just before that happened.

Homemade Peanut Butter for Crispy Peanut Butter Cups | edibleperspective.com

I can't stress the addition of flaked sea salt enough. It's KEY! But if you don't like sea salt on desserts (gasp! mom! looking at you!), then adding sprinkles or chopped peanuts would be just as fun and only slightly less delicious.

Crispy Peanut Butter Cups with Sea Salt | edibleperspective.com

If you want a thicker chocolate ratio, simply melt more chocolate and add more to the bottom + top. Pretty easy.

Homemade Crispy Peanut Butter Cups | edibleperspective.com

I tend to go a little thinner with the chocolate and a little thicker with the peanut butter filling.

Quinoa + Coconut Crispy Peanut Butter Cups | edibleperspective.com

Print Recipe!

Crispy Peanut Butter Cups

gluten-free, vegan

  • 1/2 cup pre-cooked quinoa (cooled)
  • 2 teaspoons muscovado sugar (or other sugar)
  • 1 tablespoon softened unrefined coconut oil, divided
  • 1/2 cup unsweetened shredded coconut
  • 1 heaping cup dark chocolate chips (vegan if desired)
  • 1/ 4 cup thick creamy peanut butter (homemade is fine, not oily/drippy)
  • flaked sea salt

Preheat your oven to 300° F. Toss quinoa with sugar and 1 teaspoon coconut oil on a baking sheet. Place in the oven and cook for 22-28 minutes, stirring 3 times. Remove from the oven once golden brown and crispy. Quinoa should turn fully crunchy once cooled.

While quinoa is in the oven, spread coconut on a baking sheet. Place in the oven for 10-15 minutes, stirring twice, until golden brown. Watch closely as it burns quickly. Let fully cool.

Line a standard muffin tin with 6 liners.

Melt the chocolate using a double boiler over low heat, or in the microwave for 30-second increments, stirring after each until fully melted. Set aside.

In a small bowl mix the peanut butter with 2 teaspoons softened coconut oil, 3 tablespoons toasted quinoa, and 1/4 cup toasted coconut. The mixture will be very thick.

Spoon about 2-3 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom. Take about 1 tablespoon of the peanut butter mixture and form into a ball then flatten to about 1/4-inch thickness. Place over the melted chocolate, then spoon about 1 tablespoon (or so) of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. Add more chocolate if needed. If you have more chocolate and PB filling leftover, simply make a few more. 

Sprinkle with flaked sea salt and place in the fridge or freezer to set. Store in a sealed container in the fridge or freezer for up to a few months.


  • You will probably have some of the peanut butter mixture left over. Store in a sealed container and use as a spread or on top of oatmeal.
  • Use the leftover crispy quinoa and coconut as toppings for sweet or savory meals.
Crispy Peanut Butter Cups with Quiona + Coconut | edibleperspective.com

Don't miss Angela's cookbook update with even more details about our collaboration + sneak peek photos!