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 8 raw food Thanksgiving recipes November 11, 2011 No-Bake Chocolate-Coconut Protein Bars April 29, 2015 Hearty Kale & Chicken Salad with Honey-Roasted Fig... November 7, 2016 Stir-Fried Tofu with Snap Peas and Cashews March 31, 2006 Spicy Kale-Almond Pesto and White-Bean Pasta December 1, 2003 Roasted Dandelion Root Smoothie April 20, 2020 Braised Cannellini Beans December 5, 2017 Pickled Golden Eggs November 24, 2023 Hot off the Grill July 1, 2008 Huli-Huli Veggie Bowls August 8, 2016 Leave a Comment Cancel ReplyYou must be logged in to post a comment.