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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October 26, 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...

May 12, 2018

With Garlic and Sage

From The New Vegetarian Epicure Cookbook, by Anna Thomas

Ingredients:

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...

January 6, 2018

Ingredients:

2 (9 oz each) packages refrigerated cheese ravioli (I used half a large bag of frozen ravioli from Costco)

1 (8 oz) package baby bells mushrooms, sliced

1 (4 oz) package gourmet blend mushrooms, sliced

2 Tablespoons olive oil (or butter)

1 Tablespoon chopped fr...

January 2, 2018

*See notes at the end of this recipe 

Ingredients:

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...

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. 

Ingredients:

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

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