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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October 31, 2019

I try hard to keep from gushing over the recipes I share, but seriously y’all, this was one of the best dishes I’ve ever made! All the kiddos liked the tofu, even our carnivorous and picky ones, and most liked the rice. I followed the recipe exactly. 

Recipe from “Veget...

October 26, 2019

Ingredients for salad:
1 cup uncooked ancient grain blend (white and red quinoa, millet, and buckwheat) or just regular quinoa
1/2 cup cranberries or dried blueberries or dried chopped apricots
1/2 cup toasted slivered almonds or walnuts or pumpkin seeds
1/3 cup chopped r...

February 6, 2019

The perfect vegan valentine’s dessert that will wow everyone! I got this recipe at https://thevegan8.com/2018/02/12/vegan-chocolate-sweet-potato-tart/. 


2 heaping cups blanched slivered almonds (I blanched whole almonds myself and processed them in the f...

May 12, 2018

From the New Vegetarian Epicure Cookbook, by Anna Thomas


2 pounds thin, tender green beans

1 head Garlic

3 Tablespoons green olive oil

Salt and Pepper to taste

2 large ripe, red tomatoes (or 1 15-oz can, undefined)

Splash of balsamic vinegar

2 Tablespoons choppe...

May 12, 2018

With Garlic and Sage

From The New Vegetarian Epicure Cookbook, by Anna Thomas


1 pound small white beans (navy beans are great)

Handful of fresh sage leaves or 2 Tablespoons dried whole-leaf sage

1 head garlic, separated and peeled

3-4 Tablespoons fruity green ol...

March 16, 2018


3/4 cup whole green mung beans

1 cup brown rice (not instant or quick cook)

1/4 cup chopped cilantro, plus extra for garnish

3 garlic cloves

1 Tablespoon peeled and roughly chopped ginger (OR 1 teaspoon ground ginger)

1 teaspoon Garam Masala (see recipe below or...

March 12, 2018

From emeals (Other than some cutting and chopping, a very simple soup!)


2 poblano peppers, seeded and chopped

1 onion, peeled and chopped

4 Carrots, scrubbed and chopped

5 cloves garlic, minced

3 Tablespoons olive oil

3 Tablespoons all-purpose flour

3/4 teaspoon sa...

March 4, 2018

From a mom of one of my preschool students many years ago. See variations at end of recipe.)


2 packages (10 oz each) frozen, thawed corn

2 cups diced green pepper 

2 cups diced red pepper

2 cups celery, diced 

1 cup minced parsley (or cilantro)

1 cup chopped gree...

March 3, 2018

From the PlantPure Nation Cookbook


2-15 oz each cans black-eyed peas, drained and rinsed (I like cooking dry ones, but canned are great in you’re in a hurry.)

2 cups corn, fresh or frozen/thawed

2 tomatoes, finely chopped

1 green bell pepper, seeded and diced s...

February 20, 2018


1 1/2 cups peanut butter

1/2 honey or maple syrup

1/4 cup olive oil (or unsweetened applesauce)

1/2 teaspoon salt

1 1/2 cup quick or rolled oats (gluten free for those who need that)

1 cup chocolate chips if desired. 

Method: blend oats in blender, smoothie maker...

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

© 2023 by AMUSE BOUCHE. Proudly created with Wix.com

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