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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

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January 5, 2018

*Recipe adapted from emeals. See additional notes at bottom of recipe

Ingredients:

2 cups chopped onion

1 potato (yellow/waxy works best) peeled and cut into half inch dice

1 Small Carrot, chopped

5 cloves garlic, minced

2 Tablespoons olive oil for sautéing (or use water)

1 T...

November 30, 2017

*This recipe is from a sample menu for the Forks Over Knives Meal Planner App. I am considering signing up because from what I can tell, it is incredibly user friendly and also plans for leftovers which our family counts on for next-day lunches. You can always add meat...

November 18, 2017

Regular and Plant-based options. 

The first recipe is straight from Kellogg’s website. That’s the recipe I used to convert to plant-based, which follows. 

INGREDIENTS
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Kell...

October 31, 2017

Ingredients:

Filling:

3 cups cooked chicken, shredded or cubed

1 cup carrots, diced small

1 cup peas

1 cup potatoes, diced small (yellow waxy kind works best) 

3 cups chicken broth or water

1 cup milk

2/3 cup flour

1 teaspoon salt

Additional Seasonings, optional, but definitely...

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