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I soaked dried lupine beans overnight. Cooked them for 90 min. Then soaked again for 6 days changing the water daily. They're still firm. Any tips?

Protein Packed Treats

Fran Costigan & Vesanto Melina - Protein Packed Treats

Recorded

This event was on October 19, 2023

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. Fran and Vesanto will discuss options for higher protein treats that satisfy. Bring your questions for Fran and Vesanto!

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Question

Traci Pichette

I soaked dried lupine beans overnight. Cooked them for 90 min. Then soaked again for 6 days changing the water daily. They're still firm. Any tips?

Answer

I haven't cooked lupini beans. I did just buy some lupini flour though. Um, it sounds like you have really old ones maybe. And if you cook them for nine, you soak them, you cook them, you soak them again for six days, changing the water daily, they're still firm. I would get rid of those. What about you, Vesanto? That's funny. Yeah, when they get older they take a lot more Cooking, right? But something that you had to soak for six days changing the water, I would just get rid of that. Dave, I'm sorry that we can't help you with that. So you have to be practical sometimes.

Fran Costigan & Vesanto Melina

Chefs

*Fran Costigan* is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com. *Vesanto Melina* is a Canadian Registered Dietitian and co-author of books that have become classics in the field of vegetarian, vegan, and raw foods nutrition, have sold almost a million copies in English and are in nine additional languages (Italian, Dutch, Traditional Chinese, Czech, French, Portuguese, Hebrew, Russian and Polish). She has presented talks and workshops on various aspects of vegetarian, vegan and raw foods and nutrition for dietitians, health professionals, and vegetarian associations in 17 American states and 9 Canadian provinces, and in 10 countries (in Europe-Paris, Copenhagen, Aarhus, Dresden, Ghent, Barcelona, Oxford, London, Edinburgh, Glasgow, Venice). Her first book, Becoming Vegetarian, co-authored with Brenda Davis and Victoria Harrison, grew from her classes. It was published in 1993 in Canada, and in the US in 1994.