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 Tofu Banh Mi November 1, 2018 Pumpkin Meringue Tarts with Whole-Grain Shortbread Crust November 6, 2015 Healthy Face Moisturizer December 8, 2016 Spicy Popcorn with Smoked Paprika April 1, 2012 Greek Sweet Potato-Lamb Burger Salad March 30, 2017 Grilled Clayoquot Salmon with Thyme Potato Hash and... July 9, 2012 Honey-Pecan Sweet Potato Ice Cream October 12, 2015 Sheet Pan Chicken Shawarma Lettuce Bundles April 8, 2025 Hearts of Palm Salad with Lemon Vinaigrette August 23, 2012 Bison Chili with Cinnamon and Chocolate April 18, 2022 Leave a Comment Cancel ReplyYou must be logged in to post a comment.