Pumpkin the new bacon?! That’s what Felix Salmon claimed yesterday at New York magazine. As a publisher of (mostly) vegan cookbooks, we couldn’t agree more. If you want to join the pumpkin revolution, why not try Del Sroufe’s Pumpkin and Anasazi Bean Stew from Forks Over Knives—The Cookbook? It’s a lovely, warming dish as the days get colder, with an interesting twist. Anasazi beans are similar to pinto beans but have a richer flavor. If you can’t find them, use pinto beans instead.

Pumpkin and Anasazi Bean Stew

Serves 6 to 8

1 large yellow onion, peeled and diced
2 large carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and minced
2 tablespoons cumin seeds, toasted and ground
2 tablespoons tomato paste
1 small pumpkin (about 1 pound), peeled, seeded, and cut into 1-inch cubes
4 cups cooked anasazi beans, or two 15-ounce cans, drained and rinsed
6 cups low-sodium vegetable broth
Salt and freshly ground black pepper to taste
6 green onions (white and green parts), thinly sliced

Place the onion, carrots, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Add the ground cumin seeds, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender. Season with salt and pepper, and serve garnished with the green onions.

Recipe from Forks Over Knives—The Cookbook by Del Sroufe