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 [Video] Eat Well Be Happy: Recipes that use... February 3, 2017 How to eat kale for breakfast September 11, 2012 6 no-cook summer sensations June 1, 2004 Stuffed Artichokes April 1, 2004 Mediterranean Chickpea Stew December 1, 2006 Oat and Fig Squares August 23, 2012 Jasmine Rice, Edamame & Apple Bowls with Peanut... September 1, 2017 Chocolate-Date Quinoa Cookies November 30, 2011 Salmon-Wrapped Asparagus with Lemon Cream April 30, 2012 Pear and Persimmon Galette June 28, 2012 Leave a Comment Cancel ReplyYou must be logged in to post a comment.