Everything-Free Creamy Quiche
2 cups white navy beans, cooked and drained
1 to 1 1/2 cup coconut milk
a hunk of fresh turmeric about the size of the top joint of a woman's pinky finger
1 tsp sea salt
pepper to taste
1 small onion
5 large mushrooms or so
1/4 cup parsley
2 cloves garlic
2 tbs fat for cooking - something high temperature-tolerating like beef tallow, duck fat, refined coconut oil, grapeseed, etc. Ghee is good, too, if tolerated. (We used duck fat, which was left over from the Christmas stuffing.)
1/2-1 cup greens (I used lacinato kale - probably tasty with spinach, chard or anything like that)
3 tbs gelatin
The night before, wash, sort and soak the beans in water with 2 tbs fermenting medium (sauerkraut brine, coconut kefir, tea kefir, etc.). The next morning, (at least 8 hours later, preferably 12-24,) rinse and drain the beans. Put into a pot, cover with water, then cook until very soft. (That took a while - at least 30 minutes! Imagine if they hadn't been soaked.)
Chop the onion and saute slowly in the fat for 15 minutes at low heat.
While it cooks, chop the parsley. Add that and the oregano. Chop the mushrooms and garlic, then add them to the pan. Saute another 5-10 minutes or so until nicely blended and well-cooked.
Chop the greens. Steam them until soft but not overcooked.
In a blender, put the beans, the turmeric, salt, pepper and coconut milk. Blend well. Continue to add coconut milk until the mixture is smooth and not too thick.
Dissolve the gelatin in boiling water, add to the blender and blend well.
Pour the mixture into a bowl. Add the onion/mushrooms and steamed greens and mix well by hand. Pour into a pie pan. Bake at 350 degrees F for about 30 minutes, or until top puffs and browns just slightly.