Thank you to everyone who turned up to our WHOLEmeal Saturday event – a pop-up tasting event with whole meals made by volunteers exclusively with ingredients from Dig-In.
The whole idea was to share recipes and ways you can use
ingredients just from the shop to make a variety of delicious recipes for any time of day.
For breakfast volunteer Frankie had made a delicious overnight oats with almond milk, grated apple and a homemade rhubarb jam on top.
Other scrumptious lunch or tea WHOLEmeals on offer were:
Bulgar wheat, green lentil, lemon and fresh herby salad;
Greencity Wholefoods easy peasy falafels with flatbread, leaves and harissa and crowdie dip
Spinach and cheese pie
Fruity root veg couscous served with fried halloumi
We were handing out recipes on the day but also host them right here on our website….
Galettes are free-form tarts that wrap around any seasonal produce – savoury or sweet. Use this crust recipe – or your favourite flakey short crust – and get creative with the filling. Here we’ve suggested a traditional strawberry and rhubarb combination with a maple syrup twist, but this is only the beginning. As strawberries transition to raspberries and then stone fruits, the opportunities for adaptation are endless. Just remember to use a deep-sided baking tray when you test out new variations to make sure you don’t lose any delicious juices!
This bright red soup is popular around Eastern Europe, and is an excellent way to use up beets of any kind. This version uses tinned tomatoes but you can also make it with shredded red cabbage and grated carrot, depending on what you have to use up. You can also swap the butter for vegetable oil, and use unsweetened dairy-free yoghurt to make a vegan version.