I am trying to come up with a vegetarian dish for my menu tasting, because last year, I had a few people come, and they were really upset that I didn’t have any vegetarian or vegan dishes. I don’t know what I would do if I had to give up meat. I know to some people it’s disgusting, but to me it’s a necessity. I found a few that I would like to try. I would never feed anyone something that I wouldn’t eat, so I think I’ll have to fast from meat for about a week or so, and see what it’s all about. I pray I would handle it (lol). I found this mango salsa with cinnamon chips, and I thought that was a really good idea, I would make some adjustments, most likely, but it looks pretty basic. The other alternative is bruschetta, which is so basic; I don’t want to see it again. However, I won’t feed anyone that I won’t eat, and I’m having a hard time finding something that’s appetizing to me, so I’ll go with the Sun-Dried Tomato Bruschetta. ENJOY!
Yields 8 servings
5 fresh mangos, diced
2 jalapenos, seeded and finely chopped
½ cup fresh chopped cilantro
Juice of 1 lime
10 whole wheat tortillas
Cooking spray or olive oil
Cinnamon-sugar mixture
1. Preheat oven to 350 degrees.
2. Combine diced mango, jalapeno, cilantro, and lime juice. Best to refrigerate for a couple of hours to allow flavors to blend.
3. Cut the tortillas into 8 triangles. Brush with olive oil or spray with cooking spray. Lightly sprinkle with cinnamon-sugar mixture. Single layer the triangles on a cookie sheet.
4. Bake at 350 for approximately 10 minutes or until slightly crisp.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
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