Vegan MoFo #4 - Hunting and Jennifer's Mushroom Gravy

I am a ruthless hunter, a lioness hiding in the brush waiting to pounce at any moment. When it comes to my dinner, I show no mercy.

Turnip Killa

My mate is an excellent gatherer, so naturally we make a great team.

Berry findings

Oh, so helpless

This kale didn't stand a chance

In a matter of few hours we claimed several fine specimen, including kale, turnips, raspberries, eggplant, Brussels sprouts, green cabbage, red cabbage, tomatoes, dill, and daikon radishes. Our plates were overflowing that night!

One seriously momentous dinner after the hunt

Of course a massive veggie roast was in order. For the main dish I whipped up one of Veganomicon's most famous dishes, the chickpea cutlets (as of yesterday this recipe is available at the new PPK!). On the side we had Fran's cornbread (another winner), and some garlic red skin mashed potatoes. We doused our cutlets and 'taters with Jennifer's Mushroom Gravy for a Crowd, which was immediately deemed my new standard mushroom gravy. Get some! Jennifer's recipe as listed below makes 10 cups, I halved the recipe and still had a couple servings left to freeze.

Jennifer's Mushroom Gravy
(from It Ain't Meat, Babe)
Makes 10 cups

1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 cups of mushrooms, roughly chopped (I used creminis)
1 bay leaf
1/4 cup red wine or port
4 tbsp soy sauce (I used tamari)
4 cups vegetable stock
1 tsp sage
1 tsp thyme
1 tsp rosemary
black pepper to taste
1 tbsp flour (I used spelt)

Heat oil over medium heat in a large saucepan. Add onion and garlic and saute until onions are tender.

Add mushrooms, bay leaf, wine, and soy sauce. Stir constantly until mushrooms begin to reduce in size (five minutes or so). Sprinkle flour onto mushroom mixture and stir until it has completely combined.

Add soup stock, herbs, and pepper. Raise heat to medium high. Let simmer until mushrooms are very tender.

Remove bay leaf and blend gravy with immersion blender, (or transfer to a blender or food processor) until smooth.

We heart you Garden Patch Farms

For some reason I have Bjork stuck in my head now..

Vegan MoFo #3: More Great Good Dairy-Free Desserts Naturally

One of the newest cookbooks to grace my book shelf is Fran Costigan's More Great Good Dairy-Free Desserts Naturally. I have spent the last month baking through several recipes, and this cookbook is rapidly becoming my favorite dessert cookbook. Fran uses natural, organic, minimally processed ingredients in her baking, and that is something I feel good about. Her recipes are healthier than the average dessert, but they certainly don't taste like health food. There is absolutely no sacrifice in taste in these delicious desserts.

Banana Walnut Bread

The first recipe that I tried is the Banana Walnut Bread. It grabbed my attention because it is 100% maple sweetened and there is only 3 tablespoons of oil in a loaf. The results were fantastic, this bread certainly isn't missing anything without the sugar and extra fat. I have tried other vegan banana breads, but this is the first one I really love.

Pumpkin Pecan Bread

After the pleasing results with the Banana Walnut Bread, I decided to try another bread. My next choice was the very season-appropriate, Pumpkin Pecan Bread. This recipe again is low on oil and sugar. There is a bit of natural cane sugar in this recipe, but it is mostly sweetened by maple. This bread is over the top delicious. I shared this loaf with friends and everyone was totally gaga over it. As far as I am concerned the search for my favorite vegan pumpkin bread is over.

Famous Jam Dots and Peanut Butter Cookies

Trying out a few of Fran's cookie recipes was definitely in order, seeing that I am a cookie monster addict and all. Her low-fat Peanut Butter Cookies were up first. The typical peanut butter cookie recipe has a couple of sticks of butter in it, but Fran realized that with the fat content of peanut butter there is actually very little added fat needed. I was skeptical, but the proof is in the cookie! This cookie has the perfect chewy texture and great rich flavor, all without that kick-in-the-gut feeling that often comes from eating super buttery cookies. I am starting to feel like a broken record by saying so, but this is now my go-to recipe for peanut butter cookies, another winner!

Next up, Famous Jam Dots. These cookies are Fran's adaptation of the recipe made famous by the Natural Gourmet Institute of Food and Health. Apparently people have been known to enroll for classes there after one taste of this cookie! How about that for an endorsement? I noticed right away that this recipe is yet another that is 100% maple sweetened. It is a bit heavier on oil than the rest of her cookie recipes, but even still they are not overly rich. The cookie is nutty and oatty with a nice firm bite, finished off with a sweet 100% fruit jam center. I chose apricot and raspberry for this batch, which were both excellent. Now for the best part, by permission of the publisher I am able to share this awesome recipe with you. I hope you try these soon!

Famous Jam dots

Famous Jam Dots
from More Great Good Dairy Free Desserts Naturally by Fran Costigan
(published by permission of BookPubCo.)

1 cup rolled oats
1 cup pecans
1-1/4 cups whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup all-fruit jam (any flavor)

Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.

Spread the oats on one of the prepared sheets and the pecans on the other. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment on the baking sheets for baking the cookies. Raise the oven temperature to 350 degrees.

Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg, and salt.

Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.

Shape the dough into 1-inch balls and place 1 inch apart on prepared sheets. Use your little finger to make an indentation in the center of each cookie. Spoon 1/2 teaspoon jam in each indentation.

Bake for 15 to 16 minutes, or until the cookies are light brown on the bottom. Set the baking sheets on racks and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Keep the cookies at room temperature in a covered container or a zipper-lock plastic bag for two days.

What are your favorite More Great Good Dairy Free Desserts Naturally recipes? I have loved everything I have made, and I'm having a hard time deciding what to make next!

BookPubCo is giving away vegan dessert cookbooks during the month of November, click the logo below to enter!

Vegan MoFo #2: Palak Delicata and Red Lentil Dal

Thanks for your enthusiastic comments on my first Vegan MoFo post -- both kabocha squash and pumpkin biscuits are definitely worth getting excited about!

I wanted to take a moment to welcome any new readers, be sure to say hello and leave a link to your blog if you have one. I am taking full advantage of Vegan MoFo to update the list of blogs in my reader. It is just two days into the Vegan Month of Food and I am already bursting with inspiration. Keep those amazing posts coming! 



For dinner tonight I was in the mood for some Indian food. I had in mind to whip up some Aloo Palak (potato spinach curry), but as I reached for the bag of potatoes on the counter the pile of delicata squash grabbed my eye (and yes, I keep piles of delicata squash around). I thought, why not swap in some roasted delicata for the potatoes? And Palak Delicata was born. Sure, it isn't traditional, but it is delicious! I imagine about any roasted winter squash would do well here (except for that oddball, spaghetti squash), but I favor the edible skin varieties. Sub the potatoes back in if you are in the mood for Aloo Palak.

I served the Palak Delicata with a side of long grain brown basmati rice and a variation of Lindsay's Red Lentil Dal (my adaptation below). I loved this meal and plan to put both of these dishes into regular rotation.

Palak Delicata
Serves 2-3

1 lb delicata squash, ends trimmed, seeds removed, and chopped into 1.5" chunks
10 - 12 oz fresh baby spinach (or frozen, thawed and drained)
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 jalapeno pepper, seeded, finely diced
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup fresh or canned diced tomatoes, with juice
Salt to taste

Garnish: Toasted delicata seeds (optional)

Preheat the oven to 425. Toss squash pieces with a small amount of oil and salt, and spread out on a baking sheet. Bake for 20 minutes, or until fork tender, stirring halfway through. Set aside.

Rinse and drain the fresh baby spinach. Heat a large dry skillet over medium heat, and dump in the lightly wet spinach leaves. Saute for 3-4 minutes, until wilted and bright green. Pour the spinach into a colander and set aside to drain and cool. (If you are using frozen spinach skip this step, you need only thaw and drain as much liquid out as possible).

Heat 1 tbsp of oil or 1/4 cup water in the same skillet. Add onion and saute for 3 minutes, until translucent. Stir in the garlic, ginger, jalapeno pepper, and cumin seeds and saute for 3 minutes more. Add in the rest of the spices, stir well, and saute for 1 minute. Stir in the tomatoes and let simmer for 5 minutes.

While your tomatoes are simmering, return to your spinach. It should be cool enough to handle, pick it up in both hands and give it a few good squeezes to drain out a bit more of the water. Pulse the drained spinach in the food processor until well chopped (but not pureed).

Add the spinach and roasted squash to the skillet, and stir to coat. Cook for about 5 minutes, until heated through. Season with salt, and garnish with toasted squash seeds if desired.

Red Lentil Dal
(adapted from Happy Herbivore)
Serves 4

1/2 cup red lentils
2 cups vegetable stock
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1-1/2 tsp cumin seeds
1-1/2 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/4 tsp cayenne pepper
1 cup diced fresh or canned tomatoes, with juice
3 tbsp tomato paste
1 tsp garam masala
Handful chopped cilantro or parsley (optional)

In a medium pot, saute onions, garlic, and ginger in 1/4 cup water until translucent. Add spices, except garam masala, and cook for 2 minutes, adding more water if necessary to prevent sticking. Add lentils, stock, tomato paste, tomatoes, and coriander. Cover and turn heat to high. Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked. Add garam masala and cilantro or parsley, stir to combine. Let stand for 3-5 minutes before serving. Season with salt and pepper to taste.

Vegan MoFo #1 - Thai Tempeh and Kabocha Pot Pie

Happy November 1st -- World Vegan Day and the kick-off of Vegan MoFo! If you are unfamiliar with Vegan MoFo, it is a month long vegan food blogging event. I joined the ranks of over 500 bloggers worldwide that signed up to blog daily about their vegan eats. The goal is to post every weekday, or roughly 20 times during the month of November. Prepare for a flood of vegan food coming straight to your computer screens!

No doubt the frequency of posting will be my greatest challenge, but I am determined. I have many delicious things planned, along with a small stockpile of recipes from the last couple of weeks that will fill in on days that I am eating leftovers. Here is my short list of things I hope to accomplish over the coming weeks, which will give you an idea of what to expect:

• Cooking with new ingredients (starting with this big bag of sunchokes, ideas anyone?)
• Cooking from new cookbooks
• Cooking through as much as possible of my overstocked pantry
• Hosting a vegan Thanksgiving dinner party for friends
• Dining out at least one vegan restaurant in Chicago that I haven't tried yet
• Reading as many new blogs as possible!

So, let's get started!

I am very excited to share this first recipe with you, which is hands down the most delicious dinner I have made so far this season. This Thai Tempeh and Kabocha Pot Pie is a slight adaptation of Joanne's brilliant pot pie. Thai curry paste and coconut milk flavor the sauce of this fall veggie and tempeh pot pie. The sauce is bursting with flavor, but the spice level is mild enough for those with low tolerances to heat. The blend of curry and coconut play off of the sweetness of the sweet potatoes and kabocha squash perfectly. All of this goodness is topped off with a pumpkin biscuit crust. That's right, I said pumpkin biscuit crust. This recipe screamed, eat me now! In fact I was whipping this up within hours of her posting the original recipe, and I recommend you doing the same. 

You may substitute any winter squash you desire, but I am partial to kabocha, delicata, and kuri, because the skin is edible when roasted, and does not require peeling. (Sorry butternut, I still love you.)

Thai Tempeh and Kabocha Pot Pie with Pumpkin Biscuit Crust
(Adapted from Eats Well With Others)  
Serves 5-6

2 lbs kabocha squash, stem and seeds removed, skin on, chopped in 1" chunks (roughly 5 cups)
1 large white sweet potato, peeled and cut into 1.5" chunks
1 large parsnip, peeled and sliced into 1/4" thick rounds
1 tbsp olive oil
1 onion, diced
1 large clove garlic, minced
1 package tempeh, chopped into 1" cubes (steamed for 15 mins to remove bitterness if you desire)
1 cup coconut milk
1-1/2 cups water
4 tsp red curry paste
2-1/2 tbsp tamari (or soy sauce)
1-2 tbsp agave (or brown sugar)
Juice of 1/2 of a small lime
1-1/2 cups fresh or frozen peas
2 tbsp flour of your choice (I used spelt)
Salt

Pumpkin Biscuit crust 
(adapted from FatFree Vegan Kitchen)

1 cup unbleached all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup coconut milk (or non-dairy milk of your preference)
1 tbsp lemon juice

Preheat oven to 450.  Toss squash, sweet potatoes, and parsnip with 1 tbsp oil and some salt.  Place on a baking sheet and roast for 30 minutes or until fork tender.

Heat 1 tbsp olive oil in a large pot (a dutch oven would be great here, this will be going into the oven later). Add in the onion.  Saute for 3 minutes or until translucent. Stir in the garlic and saute for 30 seconds more.  Add in red curry paste, and stir well to coat the onions -  saute for 30 seconds. Add in tempeh and saute for 2 minutes more.

Stir the roasted veggies into the pot. Mix in the coconut milk, water, tamari, and agave. Stir until well combined and bring to a simmer. Pour in the peas and cook until heated through. Add lime juice, salt, and any additional agave or curry paste to taste. (I added a 5th tsp of curry paste for some additional heat). Add in flour and stir until well incorporated. Your sauce should be a gravy-like consistency, if it is too thick stir in 1/4 - 1/2 cup additional water at this point. Remove from heat while you prepare the biscuits.

Lower oven to 400.  In a mixing bowl, sift together the flour, baking powder, baking soda, salt, then stir in the pumpkin, coconut milk and lemon juice until a dough forms. If your dough is very sticky add in a bit more flour, and alternately if your dough is too dry add a bit of non-dairy milk.

If you aren't already using a dutch oven, pour the pot pie filling into an oven-safe casserole dish (I used 13 x 9 glass dish). Drop handfuls of the biscuit dough onto the top of the pot pie.  Bake for 15 minutes or until biscuits start to brown. Serve hot, and enjoy!


Goodnight Vegan MoFo'ers, see you tomorrow!

Vegan Cookies Invade My Halloween

Happy Halloween! I hope that you had a fun-filled weekend of tricks and treats, we surely did! Steve and I decked out in full costumes and made the rounds to a few costume parties. I dressed up as my favorite monster and Steve was his favorite 80's movie character. What do you think?

C is for Cookie... 1.21 GIGAWATTS!!

I took my role as Cookie Monster very seriously, well, not serious enough to do any singing, however I was armed with homemade vegan cookies at all times. When I was deciding what cookies to make, I turned to the vegan cookie authorities, Isa and Terry, authors of Vegan Cookies Invade Your Cookie Jar. I picked out four recipes and split up the baking over two days. My selections were varied carefully so that there would be something for everyone, vegan cookies for the masses!

The cookies in my cookie jar were the chocolate fudgy oatmeal cookies, sell your soul pumpkin cookies, lazy samoas, and the peanut apple pretzel drops. Needless to say, I was one popular monster! Everyone had a favorite, and mine were a tie between the fudgy oatmeal cookies and the lazy samoas.

It was my first time baking from Vegan Cookies Invade Your Cookie Jar, and the recipes were fun and easy to work with. I am excited to have this cookbook on hand for the upcoming holiday season, the cookiest time of year.

Your turn now, I'd love to hear how you celebrated Halloween!

With less than an hour left in October, I am looking forward to the start of November, the Vegan Month of Food! I am very excited to be participating in Vegan MoFo this year for the first time. Last I heard there are over 500 bloggers signed up to blog about their vegan eats all month long. The goal is to post as often as possible, ideally every weekday for a total of about 20 posts in the month of November. If you are a regular reader of mine, you know that I don't post nearly this frequently, but I am up for the challenge! Come back tomorrow for my kickoff MoFo post. I promise you there are many many delicious things to come.

Chicago VeganMania 2010

I had the pleasure of attending Chicago VeganMania on October 9. It was an unseasonably hot fall day in the city, and the Pulaski Park Fieldhouse was not quite up to the task. That did not stop the droves of vegans that came out for the speakers, cooking demos, vegan vendors, and food.. including yours truly.

Steve and I arrived just in time for the cooking demo by Chicago Diner chef, Kim Gracen. On the menu: cheddar ale soup, yum!

Watching the cooking demo really worked up our appetite. We headed straight for the food vendors and decided to have some Soul Vegetarian. We each had the gyro meat and sauce with mac 'n' cheese and collard greens. The gyros were a little too greasy for me, but I loved my greens and mac 'n' cheese.

After we ate it was time to hear Isa Chandra Moskowitz speak about vegan baketivism. It was a full house to hear this lovely lady! I loved her talk, it was a great reminder that the best way to spread vegan love is by sharing delicious vegan food. Perfect your craft so everyone is talking about how amazing your mashed potatoes and gravy are at the Thanksgiving table!

Next up was Fran Costigan's cooking demo. Love her! I have been mega obsessed with her cookbook lately, which you will be hearing all about soon. Fran made cake balls and truffles, which we all got to sample, yum!

We stayed put in the cooking demo area because Isa was up right after Fran. There were problems with the sound system, and while they were working on it Isa was waiting off to the side. I jumped on the opportunity to get my copy of Vegan With a Vengeance signed (I know, nerd!!). Steve grabbed the camera off my chair when I was up front with her and snapped a quick shot of it going down.

*squeal!*

Once the sound system was up and running again Isa started her pumpkin bisque demo. They served up some delicious samples while she was cooking. She kept the crowd laughing all the way through the demo. She is just so darn charming and funny. I learned a few new tricks, too. Here she is improvising her peeling-ginger-with-a-teaspoon trick with the only spoon that was available. She seemed surprised herself that it worked!

After Isa's demo we were ready for some dessert, and seeing that it was about 90 degrees inside the fieldhouse (no joke) ice cream was the appropriate choice. Thank goodness for Gyood!

Steve's pumpkin ice cream

My cookie dough ice cream

After dessert we met up with my favorite vegetarian Aunt and Uncle. They came to join in on the vegan fun!

We walked around together for a bit and did some shopping in the vendor area. I bought a vegan tshirt and a super cute catnip taco for the kitties. Soon we all decided that we had enough of the heat and crowds, so we skipped out early and missed the rest of the speakers and cooking demos. The one other speaker I would have really liked to see was Colleen Patrick-Goudreau, maybe next time. This was my first time attending Chicago VeganMania, but it was its second year running. I am looking forward to the third annual Chicago VeganMania in 2011 -- keep on rockin' Chicago vegans!

Evie and her catnip taco souvenir from Chicago VeganMania

Vegan in Spain, part 2 (and Amsterdam)

Where were we? Oh right, Cartagena, Spain. After we caught some z's we were up and on the road again. We were headed to our final destination in Spain, the city of Valencia. On the way we stopped to check out the beach in Alicante, and grab some lunch. I had a vegetarian restaurant lined up, but my friend was not up to trying another meatless restaurant after the Loving Hut experience, so she left me and walked around the area to find some tapas. The restaurant that I dined at is called L'Indret.

L'Indret is open for lunch only, offering a 4 course daily set menu with 2 choices per course. The price is 11 euro and includes a bottle of water or a personal size bottle of wine. I explained to my server that I am vegan and she confirmed that everything on the menu for the day was vegan, hoorah! She pointed out that there was some yogurt on the salad bar to watch out for. The choice for the first course is always either fresh carrot juice or the salad bar. I went for the salad bar, and piled up a plate with greens, beets, corn, cucumbers, olives, sprouted lentils, whole wheat noodles, and a sprinkling of nutritional yeast (!). So wonderful! For the second time being exposed to a salad bar in Spain I again noticed that they don't offer much for dressings. There was some thick soy based dressing (I assume it was dressing, but they did point it out as being soy based), so I put some on the side a mixed a bit in to wet the contents of the salad. It was pretty plain but it did the trick. Perhaps they aren't big on dressing over there?

I had a hard time translating the two choices being offered for the second course--I could tell that one was an Indian spiced soup of some kind but I had no clue what the other was. Feeling adventurous I went for the unknown, which turned out to be vegetable barley stew. What you see here is a giant bowl of barley, mushrooms, green beans, onions, and barley in a hearty broth. It was delicious but very filling--I only ate about half so I would have room for the next two courses.

I pulled out my pocket dictionary to help translate the two choices for the main course, but it didn't end up helping me at all. I made a random choice, which turned out to be a pan-fried croquette of beans and veggies with a crunchy exterior smothered in a brown gravy. The side was a rich creamy cabbage casserole of sorts. The croquette with gravy was amazing, but I would kill for that cabbage recipe.. oh my word! I really can't even begin to imagine what is in it other than the cabbage. Trust me, if I knew how to ask what was in it I would have!

No sooner than I cleaned my plate, my server was back telling me about the numerous vegan dessert options. There were several cakes, soy puddings, and some others I am not remembering now. The cakes sounded good to me, so I asked her which was better, the chocolate or the espresso cake. She suggested trying a half slice of each, win! These cakes were very European, not super sweet like cakes tend to be in the US, and the icing was very pudding-like. This dessert was the perfect ending to the best meal that I ate in Spain. I so wish that this was the vegetarian restaurant that my friend tried with me instead of Loving Hut, because this is how it is done, my friends!

After lunch we took a walk on the beach and took a few photos by the water and the castle. We asked a girl to take a photo of us together, and the result was one of the most hilarious photos from the trip. We think she was a little distracted and cropped out the castle by mistake. Not sure what distraction I am talking about? Click the photo to make it larger, you can't miss it!

The water was great, it was like a warm bath! That surprised me for late September, but I guess that is how the Mediterranean is since there aren't ocean currents coming in to cool it down. Too bad we didn't have time to go for a swim! Back on the road we went for the final leg of our coastal tour of southern Spain.

Views from the car - Alicante to Valencia

We stayed at Becca's friends' house in Valencia, and when we arrived there was a pitcher of sangria waiting for us. The drive had been very exciting, but we were both ready to stay put for a couple of days. Our hosts were wonderful, they took us around the city to museums and the Valencia Cathedral. They also took us for paella, the famous Spanish rice dish that originated in Valencia. Paella is cooked outdoors on large coal burning grills in gigantic iron skillets. We had to jump into a photo to illustrate how large the dish is.

The traditional paella includes rabbit, snails, chicken, and vegetables as pictured above, but they made a vegetarian serving with just the veggies for me. It is hard to see all of the good stuff in this photo, but there were fava beans, Italian green beans, and artichokes. Scrumptious! I plan to recreate this dish soon.

I may have made it look easy to eat vegan in Spain, but it isn't the most vegan-friendly country. They love ham, and they love to hang cured slabs of it from the ceiling in restaurants. When we went to tapas restaurants there were only two dishes that I could order: pan con tomate (bread with tomatoes) and patatas bravas (fried potatoes, ask for no mayonnaise). I had planned to eat a steady diet of gazpacho, but unfortunately it was out of season and I didn't even get to try it once. So sad! Eating vegan in Spain is not impossible, but I do recommend doing your research ahead of time.

As for Amsterdam, it is in parenthesis in the title of this post because I don't have much to share. We were there for 24 hours, and aside from visiting the Anne Frank house we spent most of our time just walking around exploring the various neighborhoods. It is such a charming place, despite its reputation, I would have loved to have more time there. We only went out for one meal in Amsterdam. I had several vegan options picked out to try but my friend wasn't up for it, so we went for our compromise food: Indian! I forgot to photograph my food or take note of the name of the restaurant, oops. End of the trip, what can I say? Know that there are many great looking options for vegans in Amsterdam, many more than in all of the cities I visited in Spain combined. I hope to return to Amsterdam someday and experience it more thoroughly.

That concludes my 9 day multi-city adventure, thanks for reading along!

If you want to visit L'Indret in Alicante (and you should!) the restaurant address is: C/ García Morato, 5, 03004 Alicante, Spain