It’s too hot to cook so imagine my excitement when my darling boyfriend Jerry told me we were leaving the big dirty city for a refreshing long weekend at a B ‘n B in the Catskills. Which was great. Except it wasn’t so much a romantic Bed and Breakfast as it was a room in a dorm for the friends and family of campers of a Latvian Lutheran Summer Camp.
But hey, we had a superfun time and became real wilderness people for a weekend: hiking, biking, canoeing, swinging… A big thanks to my new Latvian friend Alvis for being such a hoot- he’s a great host, big thinker, and looks cute in a bandana. Paldies!
So on to my recipe of the week: this is one for a barbeque potluck (at a Latvian Summer Camp or elsewhere) or just for a quick easy dinner when it’s too hot to cook anything too difficult. It’s a little bit inspired by some yummy olives we ate over the weekend, sort of like a pasta salad we had, and also modeled a bit on Rasols (Latvian Potato Salad.) BTW, there is some evidence that the largest salad ever was made in Latvia, but when I tried to confirm at the official Guinness Book of World Records site all I found out is that as a country Latvia has the largest shortage of men. Well guys, now you know where to go for your next long weekend.

Serves: 4
Time: 40 minutes

Red Pepper, Olive and Tofu Summer Pasta Salad

1 lb bowtie pasta (I used spinach flavored)
2 red peppers, diced
1 jar (5 oz) garlic stuffed green olives, cut into slices
1 bunch green onions, chopped
16 oz extra firm tofu, cut into ¼ inch cubes

Dressing

2 red chile peppers, minced
¼ packed cup fresh oregano, minced
3 Tbl red wine vinegar
3 Tbl olive oil
2 Tbl juice from the olive jar
½ tsp salt
fresh ground pepper

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OK, definitions first:
Arepas = A thick cake-like corn “tortilla”
Sofrito = A vegetable salsa
Habanero pepper = really freakin hot
This vanesscipe: Thick and pillowy arepas smothered with creamy pink beans and spiked with a tangy fiery sofrito.

You can get the instant corn masa mix/ masa harina in the flour area of your supermarket or Mexican specialty store (don’t get cornmeal!) It’s inexpensive and makes frying your own arepas or tortillas really easy. And they’re much tastier than store bought tortillas.
Warning: I’ve got a pretty tough tongue but when I make this again I’ll only use ¾ of a small habanero. These things are 40 times hotter than your garden variety jalapeno, which itself is no wimpy pepper. If you’re a hot pepper newbie, I’d suggest substituting a jalapeno for the habanero and deseeding the whole thing. Please use gloves and your best judgment.
A shout out to Dina for inspiring the sofrito: Thanks!

Time: 40 minutes if you can fry all the arepas at one time, otherwise 60 minutes
Serves: 3-4

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Admittedly this recipe looks like I took my entire spice rack and pantry and threw it together to make a sauce, but mole (rhymes with “ole!”) is great traditional Mexican vegetarian sauce with a lot of taste. It’s usually gets infiltrated with turkey or chicken in enchiladas, put you could bake your dirty vegan sneakers in it and feel pretty good about serving it your friends. I, however, recommend portabellas and squash, but whatever you like.
I topped my enchiladas with cheese, but will work great without.

Serves: 4
Time: 1.25 hours

Mole Sauce

1 yellow onion, chopped
3 cloves garlic, minced
1 Tbl oil
1/3 cup raisins
1 Tbl peanut butter
1 large bar (3.5 oz) bittersweet chocolate
1 can tomato paste
1 Tbl chile powder (please use good quality)
2 tsp garlic powder
2 tsp cumin
1 tsp red pepper flakes
1 tsp cinnamon
1 tsp oregano
1 tsp coriander
2 1/4 cups water
1 tsp salt

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The recipe is simple, but the results are unexpectedly delicious. I made a big batch of this and ate if for 3 days straight. Then I made it again a week later. Then I went back to the bulk foods store and bought $15 dollars worth (that’s alotta quinoa, folks!) and when The Sistaster heckled me I told her “Don’t worry, uh, it’s a complete protein.” Because it is.

Serves: 4
Time: 30 minutes

Quinoa

1.5 cups quinoa
2.5 cups water
Salad
1 pint cherry tomatoes
1 box frozen corn, or equiv of fresh corn cooked and cut from the cob
1/2 small cabbage, cored and shredded
3 Tbl red wine vinegar
4 Tbl oil
1 1/2 tsp salt
pepper to taste

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