Day: February 25, 2021

15 Traditional South Indian Plant-Based Recipes


South Indian recipes originate from the five southern states of India viz. These states include Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. South Indian food is very different from food found in the rest of India. The south is famous for its palm trees and beaches, so freshly grated coconut and coconut milk are often used in many dishes. The food is altogether much lighter and more flavorful. The dishes traditionally consist of rice, lentils spices, curd, coconut, and vegetables like tamarind, plantain, garlic, and curry leaves. Dosas, idlis, and vadas are just some of the most well-known dishes from this region.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! 

1. Onion Pakoras With Avocado Dipping Sauce

Onion Pakoras With Avocado Dipping Sauce

Source: Onion Pakoras With Avocado Dipping Sauce

A pakora is an Indian snack

Read More

Soul good: 6 recipes that celebrate soul food | Food and cooking



Soul Food

Smothered Pork Chops with mashed potatoes.

Photo by Colter Peterson, [email protected]




1½ teaspoons onion powder

1½ teaspoons garlic powder

½ teaspoon cayenne pepper

1 teaspoon seasoning salt

½ teaspoon fresh cracked black pepper

2 teaspoons plus 2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 large onion, thinly sliced

1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme

¾ cup buttermilk or heavy cream

Chopped fresh flat-leaf parsley, for garnish

1. Pat the pork chops dry with paper towels to remove any moisture. Season with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.

2. Dredge each chop in the flour; shake off the excess and keep the remaining flour.

3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a

Read More

This Is My All-Time Favorite Chicken Recipe

On my last trip to the Bay Area, I landed at SFO and went right to La Guerrera’s Kitchen in Oakland, their famous tamales on my brain. But by the time I arrived, just after noon on a Sunday, they had sold out. Lucky for me, chef Ofelia Barajas and her daughter Reyna Maldonado were both working behind the counter of the airy, open kitchen, and they recommended I try the chicken mole instead. It was just cool enough on the patio that by the time I settled into a picnic table with my paper plate of chicken, draped in a velvety red sauce and sprinkled with sesame seeds, I was grateful for the accompanying stack of fresh tortillas, made with fresh-ground masa. One swipe of the mole sauce, smoky and warming, shook off my jet lag. Later, Barajas shared that the mole was her grandmother Jovita Vargas’ recipe from

Read More