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, “Hmmmm. 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.
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Chris B. is a loyal Peter Rubi customer that is passionate about writing, educating, and cooking all things plant-based!