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 Roasted Summer Vegetable Salad on Charred Romaine August 14, 2024 Cannellini and Summer-Squash Salad with Rosemary Vinaigrette June 1, 2004 Cauliflower Buffalo Bites January 4, 2017 16 vegetarian quinoa recipes January 21, 2016 Mushroom Sauce July 2, 2012 Grilled Tomatoes Stuffed with Goat Cheese August 22, 2012 Chicken Stir-Fry October 1, 1999 Mocha Chip Muffins February 1, 2000 Cashew Curry with Kale and Quinoa September 23, 2011 Fajita-Style Stir-Fry August 5, 2018 Leave a Comment Cancel ReplyYou must be logged in to post a comment.