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EWG news roundup (6/17): Here’s some news you can use going into the weekend.
As summer comes to a close, EWG continues to track toxic algae outbreaks across the U.S.
The lentil, an annual plant known for its lens-shaped seeds, comes in hundreds of varieties, with about 50 being cultivated for food. Most are grown in Canada and India. The green variety, used in this dish – along with black, if you can find them – is available in bags and bulk in most grocery stores.
Cook: Cooking time depends on the type of lentil. Green and black cook in about the same
Tempeh is made from whole fermented soy beans. Although native to east Asia, soybeans also grow in the U.S. About 94 percent of the U.S. soy crop is genetically modified, so choose organic, if possible. To make tempeh, soybeans are soaked, hulled and cooked, and once drained, mixed with a fungus to start the fermentation process.
Cook: Tempeh can marinate and be seasoned like any animal
Tofu is made not from soybeans but from their milk. Although native to east Asia, soybeans grow well in the U.S. About 94 percent of the U.S. soy crop is genetically modified, so it’s best to choose organic soy, if possible. Tofu is made by curdling soy milk with heat and a coagulant like nigiri. The curds are then pressed into a sliceable cake. Tofu is available in varying degrees of softness.
