About Me

I was raised Old Order (horse and buggy) Mennonite with German and Eastern European influences that shaped my palate. My own family enjoys heritage food, as well as vegetarian, plant-based, and global cultural cuisine. 

Contact Me: culturedcountrycook@gmail.com


October 26, 2019

October 21, 2019

October 11, 2019

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February 2, 2019

The loaf from leftover dough. 

I like peanut/nut butter sandwiches with fruit, chickpea salad, and veggie burgers and the family loves grilled hamburgers and egg salad on these. Deli meats would work too. 

*My friend helped me convert me this to half a recipe, so please...

November 8, 2018


1 (30-ounce) bag frozen mixed vegetables (corn, green beans, carrots, and peas)

2 cups cooked barley (or cooked shredded chicken)

1 1/2 cups mayonnaise (can use vegan)

1 1/2 cups shredded cheese, divided (can use vegan cheese or cashew crumble)

1 cup chopped on...

September 4, 2018

This can work with any brewing pot, French press, and probably Keurig when using bulk grounds. Pumpkin spice or ginger. 

Place desired amount of grounds in brewing container. 

Add pumpkin pie spice proportionate to grounds used. Example, for 4 cups of coffee, I use about...

August 29, 2018

This alternative pie crust for cream or chilled pies is from the Forks Over Knives Family Cookbook that is absolutely worth the extra effort! Tasty and healthier!


1 1/4 cups old fashioned rolled oats 

3/4 cup raw cashews 

3/4 cup sorghum flour (I used whole wh...

August 29, 2018

This filling is from the Forks Over Knives Family Cookbook and is paired with the alternative pie crust recipe. 


6 cups peeled and cubed acorn squash (or 2 15-ounce cans pumpkin)

1 1/2 cups date paste

1/4 cup unsweetened unflavored plant milk

3/4 cup natural un...

August 21, 2018


1/2 cup sugar (I use raw)

3 1/2 Tablespoons flour

1 teaspoon cinnamon 

1/8 teaspoon salt

6-7 cups peeled and diced apples

1 Tablespoon lemon juice

Crumb Topping


3/4 cup packed brown sugar

1/2 teaspoon cinnamon 

1/2 cup flour

1/2 cup quick cooking oats


August 21, 2018

This is a pretty involved recipe with lots of ingredients and steps. Please read through before starting. However, it is well worth the effort! I cannot eat store-bought ketchup because this is what I grew up with.  


3 gallons tomatoes (rich red variety with...

July 31, 2018

This is a fabulously tasty hearty chowder from the PlantPure Nation Cookbook. 


2 leeks (or onions) diced

3 carrots, diced

3-5 garlic cloves, minced

1 jalapeño pepper, seeded and diced small

2 red bell peppers, seeded and diced

1 cup water

2 cups frozen corn

1 14-ou...

July 31, 2018

I was sure I had taken pictures of just the cookies, but oops, can’t find them so here’s the full dessert I share in the “tips” at the end of the recipe. 


1 1/2 cups butter, softened but not melted

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup so...

July 24, 2018


9-10 freshly picked ears sweet corn (7 cups kernels)

1 large sweet onion

1 large garlic clove

3 Tablespoons butter

4 cups milk

1 teaspoon salt

Garnish: chopped chives or cilantro leaves

Method: Husk and clean corn. Slice kernels off into large bowl with a shape kn...

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Mennonite/Brethren heritage food with a flare for vegetarian cuisine and a global palate 
Contact Me: culturedcountrycook@gmail.com

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