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March 30 to April 6 2020: What to Cook This Week

How does a break from meat for a few days sound? This week, we’re sharing a few vegetarian meals with you made with ingredients you likely already have on hand and that keep well during this time when we’re confined to home. Here, we focus on vegetables, legumes and quinoa, which add diversity to our meals.

Monday: Quinoa Veggie Burgers

We always enjoy a good hamburger, even if the meat isn’t there. The tahini adds nuttiness and creaminess, and the carrot, zucchini and beet bring colour. And be sure to use your rice cooker to cook your quinoa perfectly.

Tuesday: Crispy Tofu with Barbecue Sauce

People who don’t particularly have a taste for tofu will be baffled. This soy-based protein is perfectly camouflaged thanks to a panko breading and barbecue sauce. Even the most ardent of sceptics will be surprised!

Wednesday: Cherry Tomato and Zucchini Spaghetti 

Here’s a simple recipe that requires but few ingredients. Pasta that you already have on hand will suffice. The burst cherry tomatoes release a bit of sweetness, and the zucchini are absolutely golden.


Thursday: Quinoa and Cheddar Cheese Stuffed Squash

Here’s a generous meal served in a halved squash. Its topping is a sweet-and-salty delight, and the hearty stuffing can be made in advance!

Friday: Egg and Eggplant Club Sandwich

We’ve reinvented this classic American stacked sandwich into something rather special. The browned slices of eggplant replace the bacon and we swap the mayonnaise for hummus. Complete satisfaction cut into triangles! Best enjoyed in front of a good movie.