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As promised, here is the picture again of the Mexican meal I created the other day. It will be served at the upcoming 3-Day Raw Food Spiritual Ashram Retreat (only a few spaces left!). Since many of our readers can't make it to the retreat, I said I'd post some of the recipes here in the blog. I hope some of you will try to create the recipes and let me know what you think!

So, here's how I made the REFRIED BEANS that are stuffed into the collard wrap at the back of the plate. You can't see them, but they look similar to refried beans---and they taste great!!

REFRIED BEANS (serves eight)

2 cups sunflower seeds (soak these for a few hours)

3/4 cup of sundreied tomatoes (soaked for a few hours--save the soak water)

1 Tablespoon Nama Shoyu

1/2 teaspoon ground cumin

2 teaspoons chili powder

2 teaspoons ground coriander

1 teaspoon lemon juice

2 Tablespoons olive oil

1 Tablespoon agave

1 teaspoon sea salt, plus more to taste

1 hot pepper (optional)

2 scallions, chopped

1/4 cup chopped cilantro

This is a slightly altered version of the "spicy beans" recipe found in Raw Food, Real World by Matthew Kenney and Sarma Melngailis.?

Place all ingredients (except for the scallions and cilantro) into a food processor. Process until you have a refried beans consistency. If you need more moisture, add one Tablespoon at a time of the sundried tomatoes soak water. When you achieve the desired consistency, mix in the chopped scallions and cilantro.

This recipe stays well in the fridge and tastes fantastic the next day! I stuffed the collard leaf with some of these refried beans, some Mexican "rice", a litle bit of salsa, and some sour cream. It was delicious! You can also add some chopped tomatoes and onions to it, to give some extra crunch and flavor. YUM!

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On April 28, 2008, Charissa wrote:

Oh my word! I'm hungry.

On April 28, 2008, Penni wrote:

Another great recipe for me to make for the hubs! I like your variation on this. Thank you for being so generous with your are a peach!! That just looks so delicious!

Love to you,


On April 29, 2008, Melissa Sokulski wrote:

It was delicious!!! Thanks so much for sharing some with me.

Thank you for posting the recipe. I will make is as soon as my juice feast is over! I think I should start a little book of raw recipes to have at the ready.

The picture looks divine.

Thanks again.


On April 29, 2008, Jessica wrote:

Hey Wendy - thanks for all the kudos- theres a rather popular blog i'm prepping a tasty recipe for in the near future - I'll let you know - you can test it with your new spring - line the bottm with cling wrap or bleach free parchment - otherwise you loose precious bits of the base...hugs, jess

On April 29, 2008, Sarah wrote:

That seriously looks just like real mex food! I bet it tastes great.

On April 29, 2008, Carlos wrote:

I must confess that looks so delicious! I'll definitely have to try and make this recipe soon. Thanks for sharing it. :o)

On April 29, 2008, Wendi wrote:

Thanks for all of the comments! If anyone tries the recipe, I'd love to hear what you think! For the taco, I have used Rawvolution's taco meat, and I topped it with salsa, guacamole, sour cream, shredded lettuce, tomatoes and onions (all raw, of course). That's what looks most delicious on the plate. ;-)


I'm looking forward to your new recipe to try with my new spring form pan! Thanks for the tip on lining the bottom, too. Mine has a glass bottom, would I still need to line it?

Thanks, again, for the comments!

Lots of love to all of you!



On April 29, 2008, Yardsnacker wrote:

That looks so great Wendi! :D