As August comes to a close this coming week, we begin to feel the cool autumn breeze is not far away. It’s a time when the seasons change hands, and the fragrant smells of soups and stews begin to simmer in our minds. Did you know EarthKosher provides kosher certification to one of the finest spice companies in North America? Teeny Tiny Spice Co. of Vermont not only has kosher certification from EarthKosher, they also are all organic, gluten free, non-GMO, all natural with no preservatives and use no anti- caking agents in their spices. Now that is a company EarthKosher is proud to kosher certify!
Teeny Tiny Spice Company shares their sweet and spicy story on their website,
Teeny Tiny Spice Company of Vermont, LLC is a family owned and operated business that grew out of our love of cooking and international cuisine. Our challenge was that at the end of a busy day, when we wanted to make something new and interesting, we often found that we did not have the ingredients or the energy to tackle the recipes that caught our eyes. We believe that clean, real food not only provides a delicious meal, it is also a key to health and vitality. So we started creating our own blends to have on hand, making it simple and easy to prepare a tasty, healthy meal quickly with our basic pantry of ingredients. We solved our problem and thought that other people would enjoy what we had created…a business was born. After more than three years in business and many tens of thousands of tins sold, we often marvel at how many meals must be being made with our spice blends every day. We hope that you enjoy them as much as we do.
Here is your chance this shabbat to try some of the spicy and savory goodness. The following is another unique and original EarthKosher recipe! It’s a good opportunity to use some of those freshly harvested beets, and create a surprisingly eccentric and cultural blending jewish culinary experience. Try and use organic produce whenever possible.
Vegetarian Moroccan Style Borscht- Oy G’valt!
3 large beets, or 6 small beets
1 large onion
1 large potato
3-4 cloves of garlic
1 large celery stalk
1 large carrot
2tbsp of pressed olive oil
1/2-1 tsp (depending on spice level) of Teeny Tiny Spice Co.- Organic Harissa- or 1/2 tsp of red chili flakes
2 tsp of paprika
2 tsp of ground cumin
Sea salt to taste
squeeze of fresh lemon to taste
handful of fresh cilantro or parsley for serving
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Cut beets, potato, carrot and celery into small chunks. Place in soup pot. cut onion into half and place in pot. chop or crush garlic cloves. In a separate skillet heat oil on medium heat. add the garlic. Stir for 2 minutes on medium heat. turn off element and then add to oil mixture – Harissa OR chilli flakes, cumin and paprika. Add the contents of the skillet onto the beets and vegetables in the soup pot. Add water to the skillet mixing the remainder of the oil and spices and pour into soup pot. Add water to pot until the vegetables are just covered. Add 1 tsp of salt (more to taste later).
Bring soup to a boil, then reduce to low simmer. Cook for about 40 minutes until vegetables are tender. Add a small squeeze of lemon, salt and pepper to taste.
Serve in bowls with fresh chopped cilantro or parsley and added chili pepper flakes if desired. For a twist of Jewish zest- serve with a small dollop of organic sour cream, or vegan sour cream. To make the meal complete, be sure to have some wholesome fresh bread, or challah!
serves 4-6 depending on the size of bowls~
Shabbat Shalom form EarthKosher
