Purtassi is an auspicious time of the year for Hindus.We observe a vegetarian lifestyle for a month.This month I decided to follow a plant based lifestyle for a month and observe What happens to my body and spirituality.I am keeping a journal to diarise my journey and will share once it’s complete.
Being a working mum and wife, I knew that if I going to give myself a chance at success, then I need to plan and meal prep to ensure I see this through the month. I don’t want to overload this post with too many recipes so I decided to phase it. My biggest challenge are work lunches for my husband, Jason, and myself. This is the driving reason I decide to meal prep a plant based lunch that you can eat cold or warm. This amount makes 4 servings and can be eaten by us for 2 lunches.
The quinoa goes on the stove first, while its cooking, I make the stir fry.
Turmeric stir fry and quinoa
Cook according to package instructions.
Turmeric stir fry
1 tablespoon Coconut oil
1 teaspoon turmeric
1 packet Quorn savoury pieces
1 cup Sliced peppers
1 cup Sugar snap peas
2 cups Chopped mushrooms
Pink Himalayan salt to taste
Pinch white pepper
Drizzle of lemon infused olive oil
Chopped chives to serve
2 Tablespoon Woolworths pepperdew and ginger relish to serve
On medium heat, place coconut oil in non stick frying pan.Add Quorn savoury pieces and turmeric , fry until slightly brown.Turn heat to high, add all vegetables, salt and white pepper and stir fry until vegetables are cooked.I like mine crunchy so it cooks for about 5 minutes.Remove from heat and drizzle lemon infused olive oil.
When ready to eat, add Woolworths relish and sprinkle with chives.