Tryna start bringing lunch into the office instead of buying a sandwich every day and I figure I might as well try to make it vegan if I can
Death to America
peanut butter. literally anything with peanut butter.
for example, cold peanut noodles are a thing and they are delicious!
Peanut butter and jelly
Buy the ingredients in bulk and prep a bunch of them, cheap tasty and proteiny.
More of a general one, but a salad of corn, beans, and onions is generally pretty good - add some spices, peppers and dress it with some vinegar and olive/your choice of oil. It's easy, cheap, you can make a bunch of it pretty quick and can be good hot/cold (I enjoy it cold/room temp)
Whatever the vegan version of sour cream or yogurt is, that'd be good in there.
Guacamole would be better. Tahini could work but I'd want something brighter, maybe mix it with lemon juice or something first.
Could probably blend some (soft) tofu with something to get something closer to the same vibe
Cowboy caviar (canned corn, beans, tomato, cilantro) + tortilla chips to scoop
Cold soba noodles. Base for loads of different dishes, don't lose texture like other noodles.
meal replacement shakes, can get them in bulk for like 1.50-2 usd per bottle. not a vegan but theyve almost functionally made me one due to stress issues. if im on the go i usually dont even stir it, just dump it all in and shake it when i actually want it
Roughly 28g of protein according to the author: https://www.pickuplimes.com/recipe/chickpea-caesar-salad-wrap-679
One commenter mentions adding red kidney beans and swapping the lettuce for spinach which is a great idea.
Also you can make your own vegan mayo easily, only require a blender: https://simpleveganblog.com/vegan-mayonnaise/ (Adding garlic powder and paprika to it makes it :chefs-kiss: )
Have you tried making aquafaba mayo? Never been a huge fan of soy milk.
I haven't no; but that'd be a great way to use the aquafaba you'd be left with if you use canned chickpeas :thinkin-lenin:
I'm looking at some stew recipes and they're mostly 30m-1hr of cook time.
Most beans do need to soak overnight but you can do them in an instant pot or pressure cooker for 40 minutes, no soak required. Lentils are smaller so less cooking required.
from what I'm reading it's less that they're smaller and more that they don't have nearly as many lectins in them so cooking them without a soak is usually sufficient to avoid toxicity issues
edit: anyone about to read this comment chain and think "oh I don't need to soak my beans thanks debate bro" the FDA literally recommends a 5+ hour soak for raw kidney beans, specifically in their manual about food borne illness. Other beans you might be able to get away with because they have much lower lectin content. Kidney beans will have literally 3-120 times as much as any other bean. Even fully cooked kidney beans have lectin content comparable to uncooked lentils.
Studies done by British scientists suggest that beans should be soaked in water for at least 5 hours, the water poured away, and the beans boiled in fresh water for at least 30 minutes
https://www.fda.gov/media/83271/download
oh forgot about that. I see some sources saying lectin is deactivated after like ten minutes of boiling, which is well below cook time of most beans, but I also see sources warning about undercooked beans causing poisoning. Kidney beans boiled for 10m would be practically inedible I think, someone should take one for the team and see if that ten minute figure is accurate.
Regardless, cook them until they're soft and you'll be fine
I think it's dependent on the amount of lectins, kidney beans have like 100+ times as much as lentils so I would definitely not trust them all to break down in 10 minutes unless maybe via pressure cooking
this source says 15m for kidney beans. this one shows 10m for soybeans, which may be where sites like this get stuff like "Dried [unspecified] beans have to be soaked and then boiled for at least ten minutes." none of this seems worth caring about because lectins are destroyed way before the beans are soft enough to eat
all of that is specifically after pre-soaking the beans, none of that is saying "the lectin is deactivated after x minutes" without specifically mentioning pre-soaking them OR pressure cooking them (which utilizes much higher temperatures than boiling).
it's worth caring about so that someone doesn't misread, cook their unsoaked beans for 30-60 minutes thinking they're fine, and then shit themselves to death (or at least have a really unpleasant time)
people can and do get food poisoning from eating undercooked beans so it's not like cooking long enough for them to be palatable is sufficient, people soak them for a reason
it’s worth caring about so that someone doesn’t misread, cook their unsoaked beans for 30-60 minutes thinking they’re fine, and then shit themselves to death (or at least have a really unpleasant time)
In my experience unsoaked beans are still hard after such a short cook time. I would guess the people getting food poisoning are using slow cookers well below boiling. Graph in soybean source shows this is heavily temperature dependent.
Here is an old article where the author cooks unsoaked black beans. They aren't edible until after two hours of simmering. Black beans are smaller than kidney beans and cook faster; you'd have to cook unsoaked kidney beans longer than two hours. If a soak (which can be done in one hour with the "power soak" method) and fifteen minutes at temp is sufficient to destroy kidney bean lectin, then of course two hours at temp does too.
idk what your argument is, people are literally getting food poisoning from their cook times being insufficient,
Graph in soybean source shows this is heavily temperature dependent.
mentions nothing about soak or lectin content, tbh this was the worst source
If a soak (which can be done in one hour with the “power soak” method
idk what this is but google indicates it's a pressure cooker thing which, again, uses higher temperatures than are otherwise possible
idk why we're arguiong I'm too drunk to continue the point is soak yer dang beans because they have literal poison in them and make sure you know what you're doing
ricin is a got dang lectin, bobby :Bwaaa:
mentions nothing about soak or lectin content, tbh this was the worst source
The text specifies that these beans were soaked.
idk what this is but google indicates it’s a pressure cooker thing which, again, uses higher temperatures than are otherwise possible
Nothing to do with pressure cookers, it's the modern name for "quick soak" described in that article. As seen here, here. Some people are doing the same thing with an instant pot, bringing it to a boil and then letting it sit. You don't need to soak beans before boiling as long as they're fully cooked.
People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak. Source:
In seven of the incidents the beans were soaked prior to cooking, although in one instance for 3 h only (episode 3) and the subsequent cooking periods varied. In two instances the beans were soaked but not cooked prior to consumption (episodes 5 and 6). In only one incident was it stated that the beans were boiled (episode 2).
The text specifies that these beans were soaked
Oh my fucking god, yes, I know, and you don't, you specifically avoid mentioning it
haven’t tried the “Quick Soaking Beans or Power Soak” method yet. But basically, just bring a pot of water to boil, add your beans, and then let them boil for about three minutes. After boiling, remove the beans from the stove and let them sit in the hot water for 2-6 hours. This method apparently removes 80 percent of complex bean sugars. How does that toot your horn?
Lmao literally advises 2-6 hour soak despite PoWeR sOaKiNg
People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak. Source:
I'm going to go with the multiple sources you literally yourself cited indicating the need for a soak instead of just telling people "yea brah just cook them 10 minutes"
Also
In only one incident was it stated that the beans were boiled (episode 2).
Wow fam looks like that boiling temp really does the job 100%
Have fun getting people sick
Graph in soybean source shows this is heavily temperature dependent.
mentions nothing about soak or lectin content, tbh this was the worst source
The text specifies that these beans were soaked.
Oh my fucking god, yes, I know, and you don’t, you specifically avoid mentioning it
I relied on this source specifically and only for this graph shape and did not "specifically avoid" the fact that it was about soaked soybeans. Why would soaking overnight radically change the shape of temp-time curve? The graph will look similar for same aqueous reaction in unsoaked kidney beans.
The "power soak" thing is the same as the LA Times author did: bring to a boil, let sit one hour. Bon Appetit appears to have coined the phrase, so take their definition as authoritative since you are not familiar with it firsthand. I defined the term so you know what I mean; don't play Reddit semantics games.
I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick, and plenty of evidence of people doing that and not getting sick. So we have an upper bound. For unsoaked beans, the 15 minute cook time for lectin deactivation in soaked beans is a lower bound. Because quick soaking (15m additional water time) is effective, I think the lectin deactivation time in unsoaked kidney beans is probably below the 30 minute mark at 100C, far faster than the beans soften. What do you think the lectin deactivation time in unsoaked kidney beans is? If you think it's something stupid, I will happily eat a couple hard-ass unsoaked kidney beans at the 30m mark if you promise to apologize when I don't get sick. You reason like you're still drunk.
I relied on this source specifically and only for this graph shape and did not “specifically avoid” the fact that it was about soaked soybeans
you specifically avoid mentioning soaking beans at all, for some weird fucking reason, despite citing scientific studies which explicitly indicate pre soaking the beans to achieve the lectin deactiviation time tables you are stating
Why would soaking overnight radically change the shape of temp-time curve?
Why would your own sources continue to soak them if it were entirely unnecessary
The graph will look similar for same aqueous reaction in unsoaked kidney beans.
k bro
The “power soak” thing is the same as the LA Times author did: bring to a boil, let sit one hour
wow sounds like it's still soaking hmm curious
I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick
beans were boiled, still got sick, your own source lmao
15m additional water time
weird how you literally state it as boil, soak for an hour plus, but now say "15m additional time"
If you think it’s something stupid, I will happily eat a couple hard-ass unsoaked kidney beans at the 30m mark if you promise to apologize when I don’t get sick.
have fun since you're literally ignoring all your own sources re: power soaking
You reason like you’re still drunk.
you reason like a dipshit and I wish you'd stop responding so I wouldn't be forced to see it because this site doesn't let me just block you or deactivate inbox response
I'm done, ignoring your next response
Why would soaking overnight radically change the shape of temp-time curve?
Why would your own sources continue to soak them if it were entirely unnecessary
that's just how people cook beans, of course they test it that way. as you will learn from reading literally any recipe, soaking beans makes them softer.
I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick
beans were boiled, still got sick, your own source lmao
You really think that this person boiled unsoaked beans for two hours and got sick? (a) that's not specified in the source and (b) why would beans take 15 minutes to be safe when soaked, but more than two hours when not soaked?
15m additional water time
weird how you literally state it as boil, soak for an hour plus, but now say “15m additional time”
Per LA Times, if you cook black beans without soaking it takes two hours. If you quick soak, it takes 1 hour + 1h15m. 15m additional water time.
Absolutely insane behavior. Eight pathetic line-split Redditor rebuttals but you're afraid to take a position on how long unsoaked kidney beans need to be cooked. Get it together man.
that’s just how people cook beans, of course they test it that way. as you will learn from reading literally any recipe, soaking beans makes them softer.
lol k guy who forgot beans have lectins to begin with
Per LA Times, if you cook black beans without soaking it takes two hours. If you quick soak, it takes 1 hour + 1h15m. 15m additional water time.
all over the place with the damn beans, kidney beans have 30,000-70000 HAU of lectins, idk what black beans have but I guarantee it's significantly lower
guess what, even fully fucking cooked kidney beans still have a lectin content of 200-400 HAU, in the range of entirely uncooked lentils, but go off believing it's all 100% destroyed by a 10 minute boil
go off ignoring the fucking function of your power soak
Absolutely insane behavior
Eat my fucking asshole
I told you, I'm fucking done you debate bro piece of shit, the fucking FDA literally recommends a 5 hour soak for raw kidney beans, to prevent illness, not for fucking palatability
Studies done by British scientists suggest that beans should be soaked in water for at least 5 hours, the water poured away, and the beans boiled in fresh water for at least 30 minutes
https://www.fda.gov/media/83271/download
If the massive amounts of lectins in kidney beans are fully deactivated by a 10 minute boil (the presence of 200-400 HAU in fully cooked beans should tell you that they fucking aren't) then why recommend throwing out the water? Just drink that shit up, you fucking moron
How long do unsoaked kidney beans need to be cooked at 100C? Take a position, coward.
I’m done, ignoring your next response
you can't even commit to not replying. what do you do for fun, road rage?
bonus:
The syndrome usually is caused by ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. Several outbreaks have been associated with beans cooked in slow cookers (i.e., countertop appliances that cook foods at low temperatures for several hours) or in casseroles that had not reached an internal temperature high enough to destroy the glycoprotein lectin.
Remember when I said "People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak"?
the fda just recommends a 5 hour soak, specifically mentioning to throw away the water used, for no reason, just fun, just to make people waste water
power soak some beans and drink it hope it makes you shit yourself to death
are you drinking bean water normally? even from a can you drain and rinse lol.
How long do unsoaked kidney beans need to be cooked at 100C? Are you afraid to commit and be proven wrong? I've avoiding directly wishing you harm because I expect it's against site rules. I will not do it in this comment either. If you're right, pick a number and cause me harm irl. Otherwise go seethe somewhere else.
Yeah I don't think Lentils are nearly as hard core as beans. I used to put red lentils in to my rice cooker alongside the rice and they'd cook in about the same amount of time.
most legumes have lectins, which are proteins which can bind to carbohydrates and cause a lot of various issues if ingested. Kidney beans in particular have a shitload compared to lentils
The FDA suggests that while legumes like kidney beans contain between 20,000 and 70,000 hau (hau being the unit of toxic measure), raw lentils have a far lower amount of lectin that is somewhere between 513 and 617 hau. source
so kidney beans are soaked for a long period of time to cut down on the cooking time necessary to break all that down
soy beans apparently have the same issue and also need to be soaked for like 8+ hours before being cooked
You just soak beans overnight or there's a few hours method where you boil. For lentils, you'll be under an hour unless you're cooking a monster amount
just make sure you're cooking them because they have the same toxins in them as other beans (but not as much as like kidney beans, like 40x less) that can cause diarrhea and nausea, but I think it's enough to just cook them for like 20 minutes
You can throw dry split red lentils into a rice cooker with your rice and it will cook at the same time. Add veg stock instead of water for more taste
Definitely something like a three bean salad right?
Cool, refreshing, lots of protein rich :bean:
Is a small salad a type of three bean salad or a non-US term for the same or something?
I think you gotta do Chili. Don’t be afraid to have fun with it. Add chocolate, add maple syrup, and lentils or vegan meat. Canned Goya black beans are great, if you’re using dry beans be sure to soak them. Bean variety is nice.
The easiest way to do it is get some oil warm, get all your spices in there, warm em up, and Once that’s warm add some diced onion. Don’t hold back, be generous on the spices, use paprika and smoked paprika, use cumin, red pepper, use different ground chili’s, use a lot of whatever you use. Then add the onion and sauté till you start to see light browning. Next add tomato, either diced tomato or paste with broth, then add beans. Use broth or water to make sure everything really gets to know each other and the beans are fully cooked. Adjust seasoning as needed. You can add chocolate at this point if you want to try that. Don’t use salt till the end, as with all soup.
Chili rocks and it’s easy to do large batches of. Some say it tastes even better as it ages. Obviously there’s a limit to that but Still it’s pretty easy to eat a lot of a delicious chili.
The real easiest way to do it is to throw it all in a slow cooker before you go to work
Not vegan (well not anymore) but bean burritos fit the bill perfectly
Roasted tofu, rice, kimchi & soy sauce. It tastes good to me cold and the kimchi goes a long way in adding flavor
Pasta salad with chopped bell peppers, red onion, chickpeas & beans with olive oil & red vinegar
Chickpea salad sandwich on a roll
