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 Golden Butternut Bites September 29, 2004 Host a Healthy Cocktail Party December 1, 2019 Chilled Summer Gazpacho July 1, 2003 Onion and Mint Frittata August 23, 2012 Seared Scallops on Parsnip Rosti with Wilted Greens January 24, 2024 Roasted Banana-Walnut Bread January 26, 2010 Curried Onion Bisque February 1, 2001 Banana Buckwheat Pear Pancakes October 15, 2022 Cilantro Pesto July 4, 2012 Pasta Salad with Chicken, Fennel, and Feta March 19, 2013 Leave a Comment Cancel ReplyYou must be logged in to post a comment.