Displaying 7129 - 7152 of 7254
Not all plant-based ways of eating are created equal. As the popularity of plant-based eating has increased, so too has the availability of food products. Just because someone has adopted a plant-forward diet does not mean that they are eating whole foods that are nutrient dense. How a plant-forward diet is constructed is of critical importance to health status
Time’s up, sunscreen industry. Last month, the clock ran out on the sunscreen industry to prove to the Food and Drug Administration that oxybenzone, a common ingredient in sunscreen, is both safe and...
The Environmental Protection Agency continues to suffer from long-term congressional underfunding, which has starved it of the resources needed to meet its existing and future needs. The agency needs...
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.
