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!

Vegan Breakfast Tostadas from Food52 Vegan

Vegan Breakfast Tostadas with Refried Black Beans and Cabbage Slaw | edibleperspective.com

Hi! Hello! It's FRIDAY!

Let's talk cookbooks. What are your current favorites? Do you only collect but not really use your cookbooks? Do you use them all the time? I want to  know! I'm fairly obsessed with cookbooks myself, but I'm sure you could have guessed that. I go through phases of using and not using cookbooks, but when I do use them I kick myself for the times I don't use them. They're such a source of inspiration for me when it comes to meal planning, developing my own recipes, and photography. They also have this soothing affect on me. Flipping through a cookbook can instantly chill me out, especially if the couch, a blanket, and coffee are involved.

So today I'm sharing a savory vegan breakfast recipe for Breakfast Tostadas with Refried Black Bean and Cabbage Slaw! Uhh, yum. Right?? This recipe is straight from the recently released Food52 Vegan cookbook, written by my talented + sweet friend Gena! Girl knows her way around a kitchen.

I obviously had to share a breakfast recipe, and I know many of you have asked for more savory vegan breakfast ideas, so I thought this would be perfect. And I actually made TWO of Gena's savory breakfast recipes, to get you even more excited for this book!

baked sweet potato | edibleperspective.com

The second recipe (you'll have to buy the book for this one!) I made were Gena's Tempeh and Sweet Potato Hash. Both recipes are loaded with flavor and such a fun change of pace for breakfast or brunch. 

Gena has filled the pages of this book with so much goodness. You'll find everything from simple recipes perfect for weeknights and busy mornings, to timeless classics with a vegan twist. But Gena doesn't stop there! She also adds so many impressively creative recipes you never would have though to create on your own.

If you've been intimidated by vegan cooking in the past, or are simply looking for a cookbook with recipes you'll actually want cook all of the time, I highly recommend Food52 Vegan!

I should also mention, the photography in this cookbook is beyond stunning. I'm a HUGE fan of James Ransom's work (he's the food photography at Food52) and love flipping through the pages to see his work.

Here are some of the recipes I'm dying to try!

  • Cauliflower and Oyster Mushroom Tacos
  • Mushroom, Chard, and Quinoa Enchiladas
  • Greek Salad with Tofu Feta
  • Jamaican Jerk Chili with Quinoa and Kidney Beans
  • Creamy Tomato Soup
  • Peach Crumble Coffee Cake
  • Perfect Pumpkin Pie
Tempeh and Sweet Potato Hash (recipe by Gena Hamshaw from Food52 Vegan) | edibleperspective.com
Breakfast Tostadas with Refried Black Beans and Cabbage Slaw (recipe by Gena Hamshaw in Food52 Vegan) | edibleperspective.com

Print Recipe!

Reprinted with permission from Food52 Vegan, by Gena Hamshaw,copyright © 2015, published by Ten Speed Press, an imprint of PenguinRandom House LLC. Photographs copyright © 2015 by James Ransom

Breakfast Tostadas with Refried Black Beans and Cabbage Slaw

vegan, gluten-free // serves 4

You can make these tostadas as fancy or as simple as you like. If you know you’ll be short on time, prepare the refried black beans a day in advance, then throw the cabbage salad together in the morning. If you’re preparing them for brunch on a leisurely morning, it’s worth your while to make the cashew queso (see the Flavor Upgrade at right), too. It’s the ultimate comfort food sauce—tangy, salty, and versatile. Once you try it, you’ll want to smother everything with it, from baked potatoes to steamed broccoli to rice and beans.

Refried Beans

  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 poblano or jalapeño chile, finely chopped
  • 1 clove garlic, minced
  • 3 cups (510g) cooked black beans (see page 000)
  • 1 ⁄2 teaspoon salt
  • 1 1 ⁄2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 ⁄2 cup (120ml) vegetable broth, or as needed
  • 2 1 ⁄2 tablespoons lime juice, divided


  • 3 cups red or green cabbage (or a mixture of both), finely shredded
  • 2 green onions, green parts only, chopped
  • 1 1 ⁄2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons agave nectar
  • Salt and pepper
  • 8 (6-inch/1) corn tortillas
  • 1 large Hass avocado, sliced
  • 1 ⁄2 cup (20g) chopped fresh cilantro

1. Preheat the oven to 325°F (165°C).

2. To make the refried beans, heat the olive oil in a large skillet over medium heat. Add the onion and chile and sauté until the onion is tender and translucent, about 8 minutes. Add the garlic and sauté for 1 minute. Add the black beans, salt, chili powder, and cumin and cook, stirring occasionally, until everything is heated through, adding the vegetable broth as needed to prevent sticking. Remove from the heat and stir in the lime juice. Transfer to a food processor and pulse until fairly smooth, without many whole beans—or to whatever texture you prefer; alternatively, you can use a potato masher or even a fork to mash the beans.

3. To make the slaw, put the cabbage, green onions, oil, lime juice, and agave nectar in a bowl and toss until thoroughly combined. Season with salt and pepper to taste.

4. Place the tortillas in a single layer on two baking sheets. Bake for 15 minutes, until crispy. To assemble each tostada, spread about 1 ⁄4 cup (60ml) of the refried beans on a tortilla. Top with 1 ⁄4 cup (60ml) of the slaw, a few slices of avocado, and 1 tablespoon of the cilantro.

Flavor Upgrade
Cashew Queso: In a blender or food processor, puree 1 cup (130 g) cashew pieces that have been soaked for at least 3 hours then drained, 1 ⁄3 cup (25g) large-flake nutritional yeast, 3 ⁄4 teaspoon salt, 1 teaspoon chili powder, 1 ⁄2 teaspoon smoked paprika, 1 cup plus 2 tablespoons (265ml) water, 3 tablespoons tomato paste, and 2 tablespoons freshly squeezed lemon juice until totally smooth. Drizzle on top of each tostada before serving.

Vegan Breakfast Tostadas (recipe by Gena Hamshaw from Food52 Vegan) | edibleperspective.com

Now, we eat breakfast tostadas and cheers to Friday. But before you break out the Friday cocktails, don't forget to grab yourself a copy of this book!