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 Cheesy Zucchini and Carrot Squares May 3, 2019 Leafy Greens July 9, 2021 Low and Slow: Delicious Vegetarian Slow Cooker Recipes October 10, 2016 Julienned Beets With Balsamic Dressing September 3, 2012 Grilled Maine Salmon in Lemongrass Broth September 29, 2004 Deli items make quick, healthy meals August 1, 2006 Classic Scallop Ceviche January 31, 2005 NOW Foods Toasted Cinnamon & Pecan Quinoa Granola... May 4, 2017 Fettucine with Tempeh Bolognese July 5, 2012 Macadamia Sweet Potato Salad August 8, 2016