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 Sheet-Pan Ratatouille with Grass-Fed Steak July 27, 2017 Stir-Fried Udon with Flavored Tofu July 9, 2012 One-Pan Baked Chicken with Peaches and Plums July 12, 2010 NeoCell Personal Pizza March 9, 2017 Spicy Poached Eggs with Spinach and Yogurt December 1, 2023 Steamed Kohlrabi with Shallots and Parsley August 31, 2010 10 favorite organic harvest recipes August 29, 2013 Simple Sheet-Pan Tuna Niçoise January 2, 2018 Hearty Kale & Chicken Salad with Honey-Roasted Fig... November 7, 2016 Oatmeal Cherry Breakfast Bars April 28, 2017 Leave a Comment Cancel ReplyYou must be logged in to post a comment.