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 Traditional Potato Latkes with Raspberry Habanero Jam December 14, 2011 Simple and Rustic November 14, 2022 Creamy Curry Turnip Slaw April 12, 2021 Roasted Vegetables on Arugula and Basil August 24, 2012 Chewy Organic Whole-Wheat Chocolate Chip Cookies February 1, 2000 Grilled Eggplant, Tomato and Mozzarella Salad July 12, 2012 Baked Fish Sticks or Chunky Chicken Bits April 1, 2000 23 savory salmon recipes January 25, 2017 7 tips for fermenting at home January 16, 2018 5 powerful food pairings for maximum nutrition July 14, 2015