Deborah Murphy
@dietitiandebbie • 37,100 subscribers
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Episode No. 18 NO BORING BEANS 🫘 Black Bean and Corn Salad w/Chimichurri Dressing 🥗Be sure to follow @dietitiandebbie for more bean recipes that are anything BUT boring.✨✨ Since it’s too hot to cook, make this black bean and corn salad with chimicurri dressing instead! Also, who doesn’t want a salad they can eat with tortilla chips😉😉 BLACK BEAN AND CORN SALAD W/CHIMICHURRI 2 cups cooked corn (about 3 ears) - can sub frozen corn (thawed) 1 red bell pepper, chopped 1 (15 oz) can black beans, drained and rinsed 1/4 cup chopped red onion 1 jalapeno, chopped Chimichurri Dressing 1/2 cup parsley (about 1/2 a large bunch with the stems cut off)-can also do a combo of cilantro and parsley 1/3 cup olive oil 3 tablespoons white wine vinegar 2-3 cloves garlic 1/2 tsp salt 1/2 tsp oregano 1/4 tsp smoked paprika Directions: Add the corn, bell pepper, black beans, red onion, and jalapeno to a large bowl. Add all of the dressing ingredients to a blender or small food processor and pulse to create thick sauce. (I leave some small pieces intact.) Pour the dressing over the veggies and toss well to coat everything. Taste and add more salt if needed. Serve with tortilla chips!
Deborah Murphy22,500 görüntüleme • 3 ay önce
Risotto has a reputation for being a dish that needs a lot of babysitting while cooking; but I promise that you don't have to stand at the stove for an hour to make this farro risotto! This delicious farro risotto is a vegan comfort food dish made with a few simple pantry staples but packed with flavor. We love this flavor combination of sun-dried tomatoes, spinach, and vegan parmesan and I think you will too. Perfect for cozy nights at home during the winter. SAVE this recipe and follow @dietitiandebbie for more plant-based recipes and tips. Makes 6 servings. INGREDIENTS 3 tablespoons vegan butter (or olive oil) 1/2 yellow onion, chopped 1/2 cup chopped oil packed sun-dried tomatoes 3 cloves garlic, minced 1 tablespoon fresh thyme 1 1/2 cups farro 3/4 cup white wine 4 to 4 1/2 cups vegetable broth 3 cups baby spinach 1/2 cup grated vegan parmesan cheese DIRECTIONS In a medium saucepan, bring the vegetable broth up to a simmer and set aside. In a large skillet, add the butter and sauté the onion for 3-5 minutes until translucent. Stir in the sun-dried tomatoes, garlic, and thyme and sauté for another minute or two. Add the farro and toast for 1-2 minutes. Stir in the white wine and sauté until the wine is cooked off. Stir in 4 cups vegetable broth and bring to a simmer. Cover and cook for about 30 minutes, stirring occasionally, until the liquid is absorbed and the farro is tender. Add anither 1/2 cup broth during cooking if liquid has cooked off but farro is not yet cooked. Stir in the parmesan and spinach. Cook another 1-2 minutes to wilt the spinach. Add salt and ground black to taste. Let rest for 5 minutes before serving warm with more parmesan and thyme. #dietitiandebbie #risottorecipe #farrorecipe #wholegrains #veganrecipe #onepotmeal #healthyrecipe
Deborah Murphy37,100 görüntüleme • 2 yıl önce
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