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 Cinnamon-Walnut Baked Apples August 22, 2012 Chocolate Mousse Parfaits July 19, 2011 14 delectable dairy-free desserts June 19, 2018 Super Fudge Brownies October 1, 2008 Loving The Earth And You, Too April 22, 2021 Pineapple Upside-Down Muffins April 1, 2009 Baby Bok Choy July 30, 2007 Ginger and Pear Sorbet January 28, 2011 Herbed Bread and Vegetable Stuffing October 30, 2009 Manitoba Harvest Dreamin’ of the Caribbean Smoothie January 3, 2015