Jul 21nd - Gnocchi in Vegan Bolognese

[Jump to the present. More Galapagos memories to come.]

I know what your thinking.  It is July.  Why is she making a warm, heavy pasta for July.  Well, we just got back from a pretty long holiday which you will see me continue to write about.  There are several of our regular comfort foods that I had to do without.  A good hearty Vegetarian Bolognese is one of them.  I'll admit that while eating it, even in the cool Vancouver evening, I did rethink the plan.

1 packet 400 g Potato Gnocchi.  Yes we use either fresh from the Deli or vacuum packed.  We have made Gnocchi in the past and it is alot of work. I love Gnocchi and if I had to restrict my consumption of it to the days I actually made it, well, that would be sadness.

Vegan Bolognese is pretty easy.  You can mix up the veg you like in it but I like to try to keep certain flavours and textures in so that meat eaters do not feel deprived.  Key to the texture issue, aside from the Soy mince substitute, are Mushrooms.

Vegan Zucchini Bolognese

1 package Ives Italian Veggie Ground Round
1/2 medium or 3/4 c Onion, rough chopped
3 cloves Garlic
1/2 large or 1 c Zucchini, rough chopped, I sliced 1 cm which then I cut into fingers
8 Crimini / Brown Mushrooms, brushed and sliced
1/4 c Fresh Basil, chopped, chopped
1/2 T Fresh Rosemary, chopped
1 t Fresh Oregano, chopped
1 T Fresh Flat Leaf Parsley, chopped
1 large tin Italian Roma Tomatoes, squashed
1 T Italian Tomatoe Paste
1/4 c Olive Oil
2 T Butter
1/4-1/2 c Red Wine (optional)
1/2 c Water (optional)
Salt and Pepper to taste

In a large Skillet, heat 1 T of the Olive oil and 1 T Butter.  Add the Mushrooms.  Spread out as much as you can.  Do not touch for a good minute to allow browning.  If you move too soon, they'll just steam and get soggy.  Move around and then let sit for a minute. 

Add 1 T Olive Oil. Add the Onions and Zucchini.  Sautee for 2-3 minutes until the Onions are soft and slightly browned.  Add the Garlic and let cook for 1 minute.  Do not brown.  Just get the edge off.

Add the Red Wine and scrape the sugary goodness of the brown stuff  aka Fond that has accumulated on the pan.  Add the Soy Ground Round and break up.  You could add it before the Red Wine.  It is already cooked so it is not as important.  It will also absorb liquid. Add the Herbs.

Add the Tomato, Paste and Water.  Stir and reduce to a low simmer.  Allow to simmer for 10-15 minutes. 

Serve over Gnocchi with Fresh Parmesan.

We had an Artazuri Garnacha 2008.  It was nice with the food.  It is not a snuggle with a glass alone wine.

July 6th - Black Turtle Cove-Baltra-Puerto Ayora - Galapagoes Boat Cruise - Day 8-End

Pelican Diving for a Fish - Black Turtle Cove

This was are last day on the boat.  We had a Zodiac boat ride through the Mangrove rich area called Black Turtle Cove.  We saw a number of Rays, Sharks and Turtles as well as birds out for the food.

Boat Kitchen

Tutu - aka Francisco - our Chef!

I finally took a picture of Tutu and his magical little kitchen.  I have him my Canada bucket hat with my Blog website inside.  I hope he visits the site to see how much we enjoyed his food.

Breakfast before we left was Scrambled eggs.  Tutu made me separate scrambled eggs since the others had Bacon in his eggs.

The rest of the group went to Baltra to catch their flight out.  Originally we were meant to end in Puerto Ayora so this threw us a bit.  We had to make our own way to the town.  A taxi from the Airport to town should only cost you 15$ and they will help you with your bags onto the shuttle to the ferry.  You can take the bus to town which will only cost you 2$ per person but they leave on scheduled departures so you can wait up to half an hour and they will only drop you either at the main dock or if your hotel is enroute.  We decided it was worth the extra $.  The ferry is only 80c per person.  Oddly enough, it was only 75c on the way back.

We were staying at the Casa Natura.  D booked it on line.  It was rather expensive and not at all worth the price and that is not on South American scale.  It was as expensive as a 3*-4* in North America but probably 2*.  Most nicer places on Santa Cruz will run you higher than Quito.  There are hostels and small motel type places that are much much cheaper but you will have to book them on arrival.  Some places will charge you more for hot water in room.  If you are diving, you will want a warm shower. 

We had lunch at Cafe Hernan in town on the boardwalk.  We wanted somewhere that had big screens to watch the World Cup.  Most places on the main strip had pizza on the menu but Cafe Hernan but alot of them have frozen crusts.  Cafe Hernan had fresh dough and were oven baked in a proper baking oven.  I had a Tuna and Green Pepper Pizza.  I washed it back with a Mora berry Juice.

D had a Cubano Burger.  It is a cheese burger with a fried egg.

Cubano Burger

It was reasonably priced and there were big screens everywhere.  The place was packed and looked quite popular.

Cost: $$$
Ambiance: Beach bar
Staff: Slow

Cafe Hernan

Puerto Ayora, Santa Cruz
Galapagos

Nightly Ecuadorean Volley in Puerto Ayora

In the main port area in Puerto Ayora, there is a large nightly gathering to play Ecuadorean Volley.  The net is about 3 ft higher han a standard volleyball net and the allowed 'touches' are slightly different.  I saw alot of directing and palming.  But that is not really the biggest different.  I discovered that it is a very competitive sport and betting is standard.  Where monthly salaries are in the hundred's, it is not uncommon to bet upto 60$ on a match.  The players that come out are often well known and if you are recognised as a strong player you are assigned a handicap.  I saw one guy only allowed to play with one hand and yet another allowed only lift.  Very interesting. Someone told me that even when children or high school students play, they will bet a few dollars as well.  All shapes and sizes played and they played hard!

Jul 20th - Eggplant and Tofu Red Thai Coconut Curry

[JUMP to the PRESENT but more GALAPAGOES memories to come]

Aaaah coconutty goodness.  Three weeks without it and it is super easy to do on a busy week.  We are madly trying to catch up at work, photos, blog, and housework; therefore, we needed something we could sit down to after getting home quite late.  Spicy food is alsy counterintuitively good for hot weather. 

Eggplant and Tofu Red Thai Coconut Curry

1/2 Onion, chopped
2 Cloves Garlic, minced
1 inch Fresh Ginger, matchsticks (big enough for D to pull out)
1 Serrano or Birdseye Chili, chopped (big enough for D to pull out)
4 Baby Asian Eggplants, 150% bigger than a Golf Ball, cut into 8ths along the long side (halved, quartered then again)
1/2 large Zucchini, chopped
200g Extra Firm Tofu, cubed
2-3 T Red Thai Curry Paste
1/2 c Cilantro, chopped (garnish, optional) [I went a bit heavy but I had missed it]
Lime wedges, (garnish, optional)

The instructions are from a previous Thai Curry.  The vegetables are different but the method, well my method is the same.  As I have written before, D starts with the paste and I start with the aromatics.  This was my method for a Thai Curry. 

We had a wonderful Trimbach Riesling. Bright, and balanced.  Very good with spicy food.