Comments on: Anthony Bourdain LOVES vegetarian food! http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/ The culinary adventures of a vegan in Los Angeles and beyond. Sun, 07 Mar 2010 05:56:03 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Saba http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/comment-page-1/#comment-9805 Saba Sat, 26 Sep 2009 11:20:48 +0000 http://www.toliveandeatinla.com/?p=727#comment-9805 You asked about places that serve it in Los Angeles? Cafe Dahab and Habibi Cafe both serve Koshari. Both are authentic. I definitely recommend it at Dahab! I've had it there several times and always crave it. Other variations of this recipe include vermicelli instead of macaroni, and the addition (just a sprinkling) of slivered almonds and carrots and garlic paste and fried onions on the top. You asked about places that serve it in Los Angeles? Cafe Dahab and Habibi Cafe both serve Koshari. Both are authentic. I definitely recommend it at Dahab! I’ve had it there several times and always crave it.

Other variations of this recipe include vermicelli instead of macaroni, and the addition (just a sprinkling) of slivered almonds and carrots and garlic paste and fried onions on the top.

]]> By: Food lover http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/comment-page-1/#comment-8695 Food lover Mon, 02 Mar 2009 04:35:45 +0000 http://www.toliveandeatinla.com/?p=727#comment-8695 I used to live in the southside of Chicago and would frequent a neighborhood Greek restuarant on Sundays for breakfast. A large portion of their menu consisted of imported meat products and local meats from the Greek deli across the street. Shortly before I moved, I remember watching a number of vegans picketing the establishment. The vegan lifestyle may indeed be healty (I admit that I sometimes think of it as an example of Pollan's "nutritionism" for a grassroots age), though represents an extreme ideology which bothers me. I love the grassroots, the slow food, the passion for change - yet I hate the manner in which it passes close-mindedness and aggressive miltarism (Anthony Bourdain ate a Cobra's heart after all because someone offered it to him as a gift) off for a liberal concern for the community (the Greek place was a community gathering place for people from several cultures). Our desires for certian foods are not, I think, innate but cultivated - a product of the collective wisdom of our culture. Such wisdom should be cherished regardless of whether it inclines us to eat meat or abstain. Matching Bourdain's Bachic "food porn" mentality (which I admittedly share) with one which is equally extreme can't be the only answer. I used to live in the southside of Chicago and would frequent a neighborhood Greek restuarant on Sundays for breakfast. A large portion of their menu consisted of imported meat products and local meats from the Greek deli across the street. Shortly before I moved, I remember watching a number of vegans picketing the establishment. The vegan lifestyle may indeed be healty (I admit that I sometimes think of it as an example of Pollan’s “nutritionism” for a grassroots age), though represents an extreme ideology which bothers me. I love the grassroots, the slow food, the passion for change – yet I hate the manner in which it passes close-mindedness and aggressive miltarism (Anthony Bourdain ate a Cobra’s heart after all because someone offered it to him as a gift) off for a liberal concern for the community (the Greek place was a community gathering place for people from several cultures). Our desires for certian foods are not, I think, innate but cultivated – a product of the collective wisdom of our culture. Such wisdom should be cherished regardless of whether it inclines us to eat meat or abstain. Matching Bourdain’s Bachic “food porn” mentality (which I admittedly share) with one which is equally extreme can’t be the only answer.

]]> By: Laura http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/comment-page-1/#comment-8664 Laura Tue, 24 Feb 2009 18:54:05 +0000 http://www.toliveandeatinla.com/?p=727#comment-8664 Your kushari link looks good. I found one, however, that also gave the ingredients for the green chili vinaigrette Bourdain added to his. It's at www.recipezaar.com/koshari-deluxe-327791. I saw the show twice and drooled while they were at that kushari joint!! I'm making some right now. Your kushari link looks good. I found one, however, that also gave the ingredients for the green chili vinaigrette Bourdain added to his. It’s at www.recipezaar.com/koshari-deluxe-327791. I saw the show twice and drooled while they were at that kushari joint!! I’m making some right now.

]]> By: Kate http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/comment-page-1/#comment-7946 Kate Thu, 09 Oct 2008 07:32:25 +0000 http://www.toliveandeatinla.com/?p=727#comment-7946 Aaah Kushari! I lived on it while I was in Egypt last year. The recipe sounds similar to what I had (except in Cairo it always came with a REALLY spicy sauce too), so I'll have to give it a whirl. Ah, the memories. Aaah Kushari! I lived on it while I was in Egypt last year. The recipe sounds similar to what I had (except in Cairo it always came with a REALLY spicy sauce too), so I’ll have to give it a whirl. Ah, the memories.

]]> By: Jenn http://www.toliveandeatinla.com/2008/anthony-bourdain-eats-vegan-kushari/comment-page-1/#comment-7731 Jenn Fri, 29 Aug 2008 02:09:09 +0000 http://www.toliveandeatinla.com/?p=727#comment-7731 You are so welcome :) It was such perfect timing. The last few entries were actually posted while I was in PDX, so it was kind of an interactive vacation dining guide. And the recipe will definitely suffice as a KBBQ quick-fix. The marinade is what really gives it the authentic flavor/aroma, and the texture of the seitan is perfect. You are so welcome :) It was such perfect timing. The last few entries were actually posted while I was in PDX, so it was kind of an interactive vacation dining guide.
And the recipe will definitely suffice as a KBBQ quick-fix. The marinade is what really gives it the authentic flavor/aroma, and the texture of the seitan is perfect.

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