Recipe Monday: Spanish Rice and Wannabe Refried Beans

Posted by – July 18, 2016
Categories: Food & Nutrition

Happy Monday! Today, a raw, vegan spin on a classic from The Art of Raw Food. This is a great make-ahead meal for a busy week; a few days before, soak and sprout your wild rice, then get your prep out of the way the morning before you plan to eat.

Spanish Rice

  • 1¼ cups wild rice, soaked 12 hours and sprouted 2 days
  • 2 chopped tomatoes
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • ½ finely chopped red onion
  • 1 teaspoon salt
  • 3 teaspoons cumin
  • Cayenne
  • Lime
To Make:

Mix together the first seven ingredients and add cayenne and lime juice to taste. Marinate for a couple of hours to allow the flavors to blend.

Wannabe Refried Beans

  • 1¾ cups sunflower seeds
  • ¾ cups sun-dried tomatoes
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 2 teaspoons cumin
  • ½–1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ fresh chill pepper
  • 2 scallions
  • 2 teaspoons coriander
  • Garnish: cilantro
To Make:

Soak sunflower seeds for 2 hours and soak sun-dried tomatoes for 1 hour. Mix all the ingredients except chili pepper, scallions, and coriander in a food processor. Blend until you have a thick and creamy mixture. Add a little water if the consistency is too thick. Finely chop the chili pepper and scallion, add the coriander, and mix with the other ingredients.

Serving Suggestions:

Arrange on a dish with guacamole or place the mixture in hollowed peppers and serve with tomato sauce.

Tags: Raw Foods Recipe Vegetarian & Vegan Jens Casupei Vibeke Kaupert

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.