Vegan MoFo #6: Baking for the Freshman Activities Fair and an Heirloom Tomato, Cucumber, & Corn Salad

vegan mofo 2013

As I mentioned in my last post, yesterday I enacted a baking tornado upon the Ferry kitchen in preparation for today’s Freshman Activities Fair, at which I will table for the Vassar Animal Rights Coalition along with my co-president Katie (yes, the very same Katie who interned with me at Compassion Over Killing this summer). The Fair will provide an ideal venue for new VARC member recruitment, campus Meatless Monday participants, and mentors to participate in our newly launched Veggie Buddy System, which pairs experienced vegans with veg-curious students to ease their transitions to veg*nism.

To obtain funding for distributing baked goods at the Activities Fair, Katie and I applied to VegFund, a phenomenal organization that “empowers vegan activists worldwide by funding and supporting effective outreach activities that inspire people to choose and maintain a vegan lifestyle.” VegFund supported all of the feed-ins that we organized with Compassion Over Killing, as well as many of VARC’s food-related outreach endeavors last year. With VegFund’s help, we secured the money needed to produce 74 chewy apricot almond oatmeal cookies, 74 date-nut “crunchy sticky bites,” and 88 banana bread bites.

activities fair baked goods (2) activities fair baked goods (3)

activities fair baked goods (5) activities fair baked goods 1

activities fair baked goods (4)

After (almost) single-handedly baking for 150 minutes straight, Katie arrived at Ferry House to (almost) single-handedly design the display board for VARC’s table at the Activities Fair. The board proudly displays VARC’s newly designed logos (see above), a blurb explaining why we do not include chocolate or palm oil in any of our baked goods, an advertisement for the lecture that Carol Adams will give at Vassar on September 29 (WAY TOO EXCITED FOR THIS), an advertisement for VARC’s recently launched website and Facebook page, and photos of various VARC members interacting with rescued farmed animals at sanctuaries. At the Fair, we’ll also have computers available on which to sign up for VARC’s email list, our campus Meatless Monday campaign (now in its third year), and our aforementioned Veggie Buddy System.

Katie with our fabulous display board.

Katie with our fabulous display board.

To refuel after a busy day of Fair preparation, I whipped up a summery salad of heirloom tomatoes, cucumbers, and corn in a dressing of olive oil, tamarind paste, apple cider vinegar, and maple syrup. Served atop a pile of mixed greens, accompanied by a pile of brown rice and hummus, and sprinkled with nutritional yeast, the salad nicely showcased the end of summer’s bounty of produce. Fortunate enough to have an on-campus farmers’ market, we Ferries employed some of the house’s collective food budget to partake in these phenomenal edibles. Sadly, I suspect that these heirlooms will constitute the last tomatoes worth tasting of the year.


Stay tuned for tomorrow’s MoFo post, which will recount both VARC’s Activities Fair ventures as well as our wild edibles walk with vegan forager Zaac Chaves, and our subsequent picnic.

Until next time, Ali.

5 thoughts on “Vegan MoFo #6: Baking for the Freshman Activities Fair and an Heirloom Tomato, Cucumber, & Corn Salad

  1. Adina says:

    What is the recipe (or approximate recipe) for your salad dressing? I got some tamarind paste to use in an animal based recipe, but then went vegan.

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