So many of you have asked us to post all the recipes from Jullan’s budget week from Instagram Stories here on the blog. And of course, your wish is our command.

All recipes are vegan and gluten-free, and serve two hungry parents and two cute kids. Let’s start from the beginning. Here they are:

Monday:

Quinoa Tabbouleh with Chickpea and Carrot Balls

1 cup quinoa
1 red onion
1 handful parsley
1 tomato
1/2 cucumber
1 lemon
1 can chickpeas
1 carrot
1 yellow onion
2-3 garlic cloves
1/2 chili pepper
salt and freshly ground black pepper
olive oil

Cook the quinoa in 2 cups of water. Chop red onions, parsley, tomato and cucumber into small pieces and squeeze the juice from 1/2 lemon – mix with the quinoa. Use a blender and mix chickpeas, carrots, yellow onions, finely chopped garlic and chili pepper. Add salt and pepper to taste. Shape the mixture into small balls and cook over low heat in oil of your choice. Sprinkle with fresh parsley before serving.

Tuesday:

Carrot Soup with Avocado Salsa

1 handful fresh cilantro
1 avocado
2 carrots
1 can coconut milk
fresh ginger
2-3 garlic cloves
1 yellow onion
1 lime
1 chili pepper

Use a blender and mix carrots, yellow onions, garlic, ginger, chili pepper and coconut milk. Heat in a saucepan over low heat. Add lime, salt and pepper + herbs and spices of your choice. Chop avocado and cilantro. Add lime, salt and mix.

Wednesday:

Potato Salad with Kidney Beans, Mushrooms and Pomegranate

8-10 potatoes
1 red onion
1 handful parsley
1 can kidney beans
5-6 mushrooms
1 pomegranate
2 handfuls spinach
1 handful sunflower seeds
olive oil
salt and freshly ground black pepper

Cook the potatoes and let them cool for a while. Mix with olive oil, salt and pepper. Shred the red onion and chop the parsley. Rinse the kidney beans and toss together with the potatoes. Add spinach, sliced mushrooms and pomegranate seeds. Sprinkle sunflower seeds and salt on top.

Thursday:

Lentil Stew with Roasted Bell Pepper

1 cup quinoa
1 red bell pepper
4-5 tomatoes
1 chili pepper
1 yellow onion
4 garlic cloves
2 handfuls spinach
1 handful fresh basil
1 can crushed tomatoes
1 can red lentils
salt and freshly ground black pepper
olive oil

Cook the quinoa in 2 cups of water. Fry the red pepper, tomatoes, yellow onion, chili pepper and whole garlic cloves for a long time over low heat. Add crushed tomatoes, lentils, salt and pepper. Serve with fresh basil and spinach.

Finally Friday:

Beet and Sweet Potato Cookies with Kale Salad and Roasted Chickpeas

1 sweet potato
4-5 beets
1 apple
1 garlic
200 grams kale
1 red onion
1 can chickpeas
hazelnuts
salt and freshly ground black pepper
olive oil

Slice sweet potato and beets, add olive oil and salt, and bake in the oven at a low temperature. Rinse the chickpeas and roast them in the oven with olive oil and whole garlic cloves. Cut the apple, shred the red onion and massage the kale. Then toss together with some olive oil. Add the sweet potato and the beets to the salad. Sprinkle some chickpeas and crushed hazelnuts on top.

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