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 Roasted Roots and Lentils with Tahini Dressing and... November 2, 2021 Chicken and Broccoli Pasta with Spinach Pesto November 18, 2009 Kabob basics June 15, 2011 Spicy Ginger Turkey Cutlets August 24, 2012 Minty Sage Herbal Tea November 15, 2010 Black Bean and Jicama Salad with Roasted Pepper... July 26, 2010 13 maple recipes perfect for the fall season September 27, 2017 Almond-Fig Soft Biscotti September 26, 2012 Fried Quinoa March 6, 2024 Grilled Bufffalo Burgers July 1, 2004