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 The best recipes of 2010 December 21, 2010 NeoCell Collagen Tacos April 6, 2017 Sardine Spread with Beet-Pickled Onions September 28, 2012 Chocolate Rapture with Roasted Pears February 1, 2009 Porcini Timbales Scented With Rosemary July 6, 2012 Quick Tricks: Techniques To Simplify Your Cooking April 1, 2002 Meatless Mondays January 25, 2011 Carrot, Radish, and Beet Salad with Apricot May 6, 2021 Kale with Sesame Seed Dressing August 27, 2013 6 organic recipes from Earthbound Farm’s Myra Goodman September 18, 2012