Vegan MoFo #9: Caramelized Pumpkin & Onion Salad with Roasted Pumpkin Seeds and Limey Pinto Bean Dip

vegan mofo 2013

Last night’s Ferry House dinner came courtesy of my dear housemates Eric and Rocky, the latter of whom interned with Animal Place this summer and participated in the nationally publicized rescue of 3,000 hens. Eric, a phenomenal chef and gastronomic connoisseur, never fails to produce an inspired, full-flavored, and well-seasoned meal for our humble co-op, and last night’s dinner proved no exception.

dinner (1)

Influenced by two recipes in Peter Berley’s The Modern Vegetarian Kitchen (which Eric generously gifted to me last Valentine’s Day during Ferry House Secret Valentines), Eric and Rocky provided the house with a gorgeously presented pinto bean dip accentuated with cumin and lime, as well as a succulent, colorful salad of caramelized pumpkin and onions, parsley, and lemon juice sprinkled with roasted pumpkin seeds. (I, of course, enjoyed my dinner on a bed of spinach. A girl needs her greens.)

Pinto bean dip.

Pinto bean dip.

In other news, yesterday marked the 2013-2014 kickoff of Meatless Monday on the Vassar campus, which has thrived for three years now. In only the two hours of my tabling shift, students filled three signup sheets in enthusiastic support of the program. I mean, we did offer them pins with dancing cows on them…who could resist?

dinner (7)

Until next time, Ali.

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2 thoughts on “Vegan MoFo #9: Caramelized Pumpkin & Onion Salad with Roasted Pumpkin Seeds and Limey Pinto Bean Dip

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