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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


October 26, 2019

October 21, 2019

October 11, 2019

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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...

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...

January 2, 2018

*See notes at the end of this recipe 


2 cups bulgur wheat 

1 cup water (additional water as needed for cooking)

1 cup tomato juice

1/2 medium onion cut in pieces

1 garlic clove, peeled

1 cup pecans

(Recipe also called for the following ingredients, but I omitted 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. 

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

October 30, 2017

4 TBSP coconut or canola oil (or water if avoiding oils.)
1 Tbsp whole cumin seeds (I used ground cumin the first time and added it when I added the other spices. It was still fabulouso!)
9 cloves of garlic, crushed (about 3 Tbsp crushed garlic)
1 14 oz can crushed tomat...

October 25, 2017

Simple. Healthy. Outrageously delicious as is or as a spread or topping on crackers, baked potatoes, toast, etc.

You can roast as few or as many as you want at a time. I usually roast several heads while I have the oven on for something else. 


1 or more heads...

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