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    You are in: Home / Cookbooks / Trinket's Vegan Book
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    43 recipes in

    Trinket's Vegan Book

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    This was created for Gone Fishing's 50th birthday celebration. It was so much fun cooking in her kitchen with 8 others, drinking champagne and tapping our feet to great tunes! This salad is perfect with fajitas and margaritas. To make this vegan or vegetarian use vegetable broth.

    Recipe #368308

    This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy!

    Recipe #387642

    This recipe came about after I made and reviewed Wite Shadow's mint and ginger syrup. I had bunches of mint to harvest so I created this very simple way to have it on hand throughout the winter. After the syrup has cooled pour into ice cube trays and freeze, then pop into freezer bags. One mint cube is perfect in tea, or in a salad dressing, a marinade, or in cocktails.

    Recipe #389285

    My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth.

    Recipe #390709

    I needed a light savory cracker for Ed's Tuna Tartare so I thought eggroll wrappers! These are so super easy and really delicious. You can add whatever herbs or seeds you like. I just baked them whole and let our guests break off pieces but you can pre cut them into shapes prior to baking. Little circles would be cute! I used the Melissa's brand of egg roll wrappers found in the produce aisle of the grocery store. Also, feel free to use any other kind of oil, canola, safflower... whatever you have. Great flat bread!

    Recipe #391272

    This is a variation of a delicious salad my late FIL used to make. So refreshing and good with many dishes...grilled fish, roasted chicken to name a couple. Use my Recipe #224936 if you don't have your own ready in the fridge. Kids love this salad, too!

    Recipe #347963

    I found this delicious recipe on the epicurious website to add to our Christmas Eve dinner with Roast Beef. Sounds great!

    Recipe #339838

    Never eat boring boiled sprouts again. Brussel sprouts were grown to be roasted with olive oil, Kosher salt, and freshly cracked pepper. Or you can even live a little and add Andouille sausage, or garlic or chestnuts. This is a great side dish to almost any entree. Enjoy y'all!

    Recipe #336341

    This is a nice snack to have on hand for all ages. You can increase the heat by adding dried pepper flakes, sliced jalapenos, or hot sauce.

    Recipe #332704

    Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight!

    Recipe #331757

    Another delicious fresh drink from Nevis, West Indies. This is super healthy!

    Recipe #331171

    This is the best rum punch I have EVER had. Sunshine's beach bar was located next to the Four Seasons Hotel in Nevis, on the beach but has been relocated, I hear. I searched everywhere for this recipe and finally found it on the Nevis website. Try this and you will agree, it's lovely!

    Recipe #331162

    A lovely, refreshing cocktail of gin, simple syrup and cucumber. Reminds me of a Pimm's Cup. This original recipe came from COMME CA in Los Angeles, CA. and I added a little sparkling water.

    Recipe #330634

    Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

    Recipe #323289

    I created this to go with my good friend's Recipe #290360. Lots of fresh vegetables paired with orzo and waiting for the lemony piccata sauce. Wonderful! If you don't have a flavorful sauce planned for this I would add some chopped fresh herbs and grated Parmesan or chunks of Feta and a drizzle of really nice extra-virgin olive oil.

    Recipe #323215

    This is the best flavored roasted tomato dish. I like to serve it as an appetizer with toasted bread rounds. Do not be afraid of the time it takes to make this dish, it's just a long roasting time in the oven. Easy! Drizzle the roasted tomatoes with the dressing from Recipe #308321 for that extra pizzaz.

    Recipe #320069

    This is a wonderful sauce for either pound cake or vanilla ice cream, or both. When strawberries are in season, you must try this. We like it over Marble Slab's sweet cream ice cream topped with a dollop of whipped cream and toasted, slivered almonds.

    Recipe #319186

    This is my weekday breakfast. I sometimes add non-fat vanilla yogurt and granola. Add whatever fruits you can get fresh, strawberries, orange, watermelon... This is my summertime variety. When looking for honey, try and find your local honey, it's very good for you.

    Recipe #318657

    This may not be the official drink of Barbados but it is certainly the most popular of all the "Bajun" rum drinks. My friend, Lynn, got the recipe when she spent time on that lovely island visiting relatives.

    Recipe #318291

    My DH's very young uncle served this to us one night. It's so fresh and delicious with tortilla chips and ice cold beer. Great summer app! I like to add chopped cilantro and a bit of lime juice, also.

    Recipe #313436

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