Team: Green Mt. Cheftains
Host School: Green Mt Union High
Age Group: High School
Falafel:2 cups canned chick peas, 1tsp cumin,1tsp coriander,3 cloves garlic roasted,1 small yellow onion,peeled,coarsley chopped,1cup packed parsley leaves,1 cup packed cilantro leaves, zest of one lemon,1/4 tsp cayenne,2 tspKOsher salt,1tsp black pepper, oil for roasting, Roasted Cauliflower,Chickpeas & Harissa: 1 head cauliflower in florets,1/4 cup Olive Oil,1 can chick peas drained and rinsed,1Tbsp harissa, juice of 1 lemon, chopped parsley and cilantro. Harissa: 1 roasted red pepper,7 sundried tomatoes,2 garlic gloves,1/2 tsp cumin,1/2 tsp coriander,1/2 cup olive oil,1tsp sea salt, 1/4 tsp cayenne,1tsp red curry paste. Roasted Sweet Potatoes: 3 each. Vietnamese Pickled Vegetables:Diakon radish,peeled, 2 carrots peeled,2 tsp Kosher salt,1 cup unseasoned rice vinegar,1/2 cup honey,1 cup water. Tahini Drizzle: 1/3 cup VT Raw Nut Butter Tahini,1/3 cup water, 1/4 cup lemon juice, 1 garlic clove pressed, 3/4 tsp salt
LOCAL INGREDIENTS: VT. HONEY, VT RAW NUT BUTTER TAHINI
Falafel: ,combine chickpeas,spices,roasted garlic,onion,cilantro,in food processor,pulse until choppes fine and mixture holds together and then mix in lemon zest,salt,and pepper, form into two inch patties and fry in lightly oiled fry pan, cook both sides until golden brown. Roasted Cauliflower, chickpea Harissa: Pre heat oven to 350. lightly oil roasting pan Marinate cauliflower and chickpeas in the Harissa roast for 30 minutes stirring every 10 minutes, squeeze with lemonand toss with chopped herbs. Harissa: Combine ingredients in processor to form paste store in cooler. Sweet Potatoes: Roast until tender. Vietnamese Pickles Vegetables: Run vegetable through spiralizer or julienne,combine vinegar,salt sugar, and water until sugar dissolves pouring pickling liquid over vegetable and store in cooler,
Tahini Drizzle: Combine all ingredients.