April 27 to May 1, 2020: What to Cook This Week

This week, we’re focusing on veganism, which highlights plant-based proteins and excludes all animal products, including meat, dairy, cheese and honey. The great thing is, eating vegan is affordable and also far from boring! Adding tofu, tempeh and legumes to your plate is a great way to switch your weekly menu up a bit, especially during these times.

Monday: Spaghetti with Eggplant “Meatballs” and Tomato Sauce

A classic, revisited! Ground beef is replaced with a mix of eggplant, breadcrumbs and chia seeds. The whole is served in a savoury sauce and topped with a vegan “parmesan” made with nutritional yeast. It’s absolutely delicious, and doesn’t feel like you’ve deviated too much from the original.

Tuesday: Grilled Tempeh with Coconut Milk Carrot Salad

This meal-sized salad has a little something special. It’s tempeh, a plant-based protein made of soybeans that adds texture as well as a nuttiness to any meal. Pair it with raw veggies and you’ve got the perfect meal!

Wednesday: Sautéed Eggplant, Tofu and Cucumber with Peanut Sauce

You’ve made it to midweek, so break from your routine with this Asian-inspired dish! With tofu served in an umami-rich sauce, and warm eggplant mixed with fresh cucumber, this recipe is the perfect combination of textures and flavours.

Thursday: Wheat Berry, Chickpea and Pickled Vegetable Bowls

This bountiful bowl gets its colour thanks to the raw yellow beets and red cabbage! We’re suggesting wheat berry here, which can be found in certain grocery stores, but quinoa works well too. Prepare this balanced and complete dish in advance and bask in its beauty.

Friday: Cherry Tomato Focaccia

Friday nights were made for pizza! Here, we made a delicious focaccia topped with cherry tomatoes. For a vegan version, simply omit the bocconcini cheese. Enjoy!