In Fall 2024, the Climate Kitchen took on a project reimagining a harvest meal that centers seasonal and sustainable ingredients while still delivering plenty of flavor.

Ingredients for dal: 

• 45g (¼ cup) cup ghee 

• 14 oz mung beans, soaked overnight and drained 

• 120g onion, finely chopped 

• 20g garlic, minced 

• 10g fresh ginger, minced or grated 

• 1 ½ T curry powder (7.5g) 

• 1 ½ tsp coriander seeds, ground 

• 1 tsp fenugreek seeds, ground 

• ½ tsp kashmiri chili 

• ½ tsp turmeric 

• 1 T salt + 1 tsp 

• 6 cups water (1 liter, 1000 ml)  

For tadka: 

• 2 T (22.5g) ghee 

• 2 tsp cumin seeds (2.5g) 

Instructions: 

1. Soak mung beans in 6 cups of water for 4-12 hours or overnight. Drain soaking liquid and set mung beans aside. 

2. In a large pot, heat ghee over medium heat. Sauté onion for 8-10 minutes until translucent. 

3. Add garlic and ginger to the pan and cook until fragrant, 3-5 minutes. Add spices (coriander, fenugreek, turmeric, chili powder, and curry powder with 1T salt) and cook until fragrant, 1-3 minutes. 

4. Add 6 cups of water to the pot. Bring to a boil. Reduce heat, cover, and simmer on low for 20-25 minutes until the mung beans are tender and creamy. 

5. For the tadka, heat the ghee over medium low heat in a sauté pan. Add the cumin seeds and cook, stirring all the time until the seeds darken in color and become fragrant. Add tadka to the pot of dal immediately to avoid burning the seeds, add final 1tsp salt, and stir to incorporate. 

    

Adapted from Martha Rose Shulman 

Total Time   About 30 minutes 

Yield:12 muffins (⅓ cup capacity) 

 INGREDIENTS 

• 150 grams (1 cup) buckwheat flour 

• 140grams (1 cup) all-purpose gluten free flour mix 

• 32 grams (6 tablespoons) dark cocoa powder 

• 10 grams (2 teaspoons) baking powder 

• 5 grams (1 teaspoon) baking soda 

• 3½ grams (rounded ½ teaspoon) salt 

• 100 grams (approximately ½ cup) packed light brown sugar 

• 2 eggs 

• 75 grams (⅓ cup) canola or grape seed oil 

• 120 grams (½ cup) plain low-fat yogurt or buttermilk 

• 5 grams (1 teaspoon) vanilla extract 

• 3 medium ripe bananas (330 g peeled weight), mashed  

• 115grams (about ⅔ cup) semi-sweet chocolate chips 

PREPARATION 

1. Preheat the oven to 350 degrees. Oil or butter muffin tins.  

2. Sift the dry ingredients into a large bowl.  

3. Beat together the oil and sugar until creamy with a hand mixer or stand mixer in a separate bowl.  

4. Beat in the eggs until incorporated. Beat in the yogurt or buttermilk, the vanilla and the mashed bananas.  

5. Add the dry ingredients and mix at low speed or whisk gently until combined. Fold in the chocolate chips. 

6. Fill muffin cups to the top with the batter. Place in the oven and bake 15-18 minutes, until a muffin springs back lightly when touched.  

Yield: 2

Ingredients

· 3 T. butter

· 1 t. cumin seed

· ½ medium onion, in ½“ dice

· ¼ medium-size green cabbage, thinly sliced

· ½ c. vegetable stock

· Salt and freshly ground black pepper

Instructions

1. Melt the butter in a large saute pan. Add the cumin and stir over medium heat for 1 minute or until toasted.

2. Add the onion, tossing to coat, and cook for 5 minutes or until translucent.

3. Stir in the cabbage. Pour on the vegetable stock.

4. Bring the liquid to a boil. Then, cover the pan and reduce the heat. Simmer for 20 minutes.

5. Season with salt and pepper. Increase the heat and cook, stirring, until all the liquid is evaporated. Transfer to a serving dish.

Slaw Ingredients:

· ½ medium head green cabbage

· 1 carrot

· ½ yellow pepper

· 3-4 sprigs cilantro

· 2 green onions

Miso Vinaigrette Ingredients:

· 1 Tablespoon miso

· 1 teaspoon honey or maple syrup

· ½ teaspoon minced fresh ginger

· 1 clove garlic

· 2 Tablespoons rice wine vinegar

· 1 teaspoon sesame oil

· ¼ cup neutral oil

Instructions:

1. Prepare the slaw ingredients. Core and shred the cabbage, cut the carrot and pepper in julienne, chop the cilantro, and thinly slice the green onions (whites and greens). Mince the garlic.

2. Combine the cabbage, carrot, and yellow pepper in a large bowl and set aside while you make the vinaigrette.

3. In a medium bowl, whisk together the miso, honey or maple syrup, ginger, garlic, rice wine vinegar, and sesame oil. Then add the neutral oil in a slow stream while whisking continuously, until the dressing is emulsified.

4. Just before serving*, add the dressing to the slaw ingredients and toss to combine. Add the chopped cilantro and green onions and toss again. Divide between plates and serve.