RecipesVegan A vegan restaurateur’s favorite foods By Elisa Bosley September 1, 2004 0 comment 0 Facebook LinkedIn Twitter Google + Pinterest Print Daikon radish: “I shred these onto sandwiches, eat as crudités, or use in chunks in stews.” Garlic: “Of course.” Kale: “I use kale for everyday steamed greens or as a raw chiffonade in soup.”Advertisement Miso: “Great for soups, spreads, and baking.” Nori sheets: “Super nutritious and useful for snacking and garnishing.” Nuts: “Especially almonds and walnuts.” Olive oil: “Pure oil of the highest order is a must for any kitchen.” Pickles: “I especially like Maine Coast Sea garlic kelp pickles, or Angelica’s marinated beets.” Winter squash: “My favorites are butternut, buttercup, kabocha, and pumpkin.” Source: Leslie McEachern, owner, Angelica Kitchen. 0 comment 0 Facebook LinkedIn Twitter Google + Pinterest Print Elisa Bosley Related Posts Gratinéed Pumpkin Soup December 21, 2010 11 chickpea recipes for a healthier meal May 17, 2018 Neocell Pineapple Collagen Turmeric Smoothie July 13, 2017 Anise-Orange Rye Rolls January 1, 2004 Polenta with Fresh Corn August 22, 2012 Spring Vegetable Salad April 10, 2013 Red Velvet Brownies February 5, 2025 How to grill lean proteins June 22, 2011 Grilled Salmon Caesar Salad May 26, 2011 6 gluten-free recipes for Mother’s Day brunch May 5, 2016 Leave a Comment Cancel ReplyYou must be logged in to post a comment.