Getting Creative in the Kitchen
Getting Creative in the Kitchen
When I first discovered Peter Rubi, thanks to my daughter-in-law Lindsay, I was impressed with the great selection and deals! The amazing basket deals found their way into my cart with every trip and I could usually find any fruit or vegetable I needed for a recipe. Being a plant-based cook and eater, this store spoke to me!
I find myself spending a lot of time in that area of the store, staring at the offerings and thinking, “Hmm, I wonder how I could use this.”
Initially, I didn’t pay much attention to the items prepared in-store, such as Guacamole or Vegan Queso, as I had my own recipes and ideas to cook. Over time though, I was drawn to them and ended up trying all of the different homemade varieties! What I discovered is that not only do the products taste great on their own but also having these convenience items sparked my creativity for recipe ideas.
The Potatoes O’Brien make a fine side dish, but what about using them in a quiche? To take it a step further, what about using some of the sweet potato or rutabaga zoodles as a quiche crust as well? A side salad topped with the cut-up toppers would also be nice, but for a little more fun, let’s take some of the shredded carrots and beets and make a slaw!
Today, I had some time to play around with the quiche idea. I had a container of the rutabaga zoodles and a container of the Potatoes O’Brien which soon became my lunch. As it turned out, the recipe was a great idea after all! My one-year-old grandson was over so we shared the creation and both approved!
O’Brien Quiche with Rutabaga Zoodle Crust
2 cups Rutabega Zoodles 1/2 tsp onion powder
2 tbsp Flax Meal
1/4 tsp garlic powder
4 tbsp warm water 1/4 cup nutritional yeast
1 package Potatoes O’Brien
2 tomatoes, thinly sliced
1 pkg firm tofu, pressed to remove water Salt & Pepper
1/3 cup unsweetened plant milk
Preheat the oven to 400 degrees. Mix flax meal with warm water. In a medium bowl, mix rutabaga zoodles with salt and pepper (as desired) and flax mixture. Press mixture into a parchment-lined pie plate and bake for 25 minutes, or until brown and crispy.
While the crust bakes, cook the Potatoes O’Brien in a skillet with a little bit of water until soft. If they start to stick, add a bit more water, a tablespoon at a time.
Place tofu, plant milk, onion powder, garlic powder, nutritional yeast, and salt and pepper (as desired) in a blender. Blend until smooth. Combine with the cooked Potatoes O’Brien and spoon into the baked zoodle crust. Smooth the top and arrange the tomato slices. Bake uncovered for 40 – 45 minutes. Let rest about 5 minutes before slicing.
Carrot – Beet Slaw
1 package shredded carrots & beets 1/3 cup hummus
¼ cup chopped fresh parsley
1 tbsp apple cider vinegar
¼ cup golden raisins
1 tbsp maple syrup
¼ cup chopped walnuts
½ tbsp Dijon mustard
½ Tbl fresh lemon juice
In a medium bowl, combine the shredded carrots & beets, the fresh parsley, raisins and walnuts.
In a smaller bowl, combine the hummus, apple cider vinegar, maple syrup, mustard and lemon juice.
Add the dressing to the vegetable mixture and toss together. Refrigerate until ready to serve.
Interested in sharing your story with the Peter Rubi Community?
Send us an email to email@example.com
Chris B. is a loyal Peter Rubi customer that is passionate about writing, educating, and cooking all things plant-based!