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 Paleo Cracker-Crusted Chicken with Shaved Brussels Sprouts November 7, 2016 Oat Sweet Potato Chili September 6, 2021 Warm Oysters on the Half Shell with Spicy... February 1, 2009 Rich Duck Stock February 2, 2009 White Beans and Greens with Eggs January 24, 2012 For the vegetarian traveler June 1, 2005 5 tomato recipes to celebrate harvest season September 8, 2015 Cranberry-Orange Relish with Vermouth-Baked Chicken August 22, 2012 Plums July 1, 2007 Black Bean Burgers April 30, 2012 Leave a Comment Cancel ReplyYou must be logged in to post a comment.