Comments on Jenn's review of Mountain Rose Herbs

 2 Reviews 5 star rating
Mountain Rose Herbs

Mountain Rose Herbs

www.mountainroseherbs.com

Write a Review

Description: Delivers exceptional quality certified organic herbs, teas, spices, and oils. A certified organic processor through OTCO and Fair Trade certified. Order online or request a free 72 page mail order catalog. Since 1987

Jenn's review

Jenn A. 5 star rating April 4, 2008 Jenn A.
376 reviews
Send Message | Add to Friends

A site of spicely delights!

I'm very happy that I have found Mountain Rose -- they have a strong commitment to organic agriculture and everything on their site seems to be organic. They also support students -- if you are studying herbal medicines, you get a discount!
I was able to save money by comparing the prices and availability of organic products on Mountain Rose & San Francisco Herb & Natural Food Co. Both websites offer a wide selection -- and the customer service at both businesses is really top notch.

What to do with a whole pile of spices? Make your own Indian and African foods! Check out the recipe on page 152 of "The Artful Vegan" - we adapted that Wat (an African stew) recipe at a Millennium class to use tempeh instead of fava beans, you serve it with a spicy carrot-chile chutney (or use beets or kumquats) and teff cakes.

2 tsp cumin seeds
1 tsp coriander seeds
1 (1/2 inch) cinnamon stick
1/2 tsp fenugreek seeds
1/4 tsp hulled cardamom seeds
1/4 tsp ground whole nutmeg
2 whole cloves

Toast the spices over medium until aromatic, about 2 minutes. Put in coffee/spice grinder until fine.

2 cloves garlic, minced
2 red onions, small dice
2 tsp olive oil

Next, saute garlic & onions until they begin to caramelize. Then add the spices and the following ingredients:

1 carrot peeled/diced
1 (1/2) piece fresh ginger peeled/minced
1/2 tsp spearmint tea
1/2 tsp red pepper flakes

Cook until carrots are just soft; add 3 c. chopped assorted wild mushrooms (morels, chanterelles, black trumpets). Saute 5 min until the mushrooms lose their water.

In a separate pan, crumble and brown 2 lb tempeh. Add 2 tbsp, 1 c veggie stock & tempeh to onion/mushroom mix & simmer til thick.

Jenn's keywords: , , , , ,

Was this review helpful to you? Yes No

post commentPost a comment:
Write a Review Tell Us How You Did It Add Green Products & Businesses
Advertisement