What better way to enjoy a snowy day than with a bowl of comforting chicken and dumplings while listening to “Thaw” by Sara Jean Stevens? Check out the recipe below!

Sara Jean grew up in a musical household and started singing as soon as she could talk. Her father was a musician, and her mother had a beautiful voice. From an early age, Sara Jean was drawn to the arts, starting with theater and piano lessons before moving on to classical voice lessons. As a classically trained vocalist, she developed a strong musical foundation, even though singing opera in junior high wasn’t considered “cool.” These experiences shaped her and set the stage for her music career. In high school, a friend encouraged Sara Jean to join a guitar class, which sparked her love for the instrument. Over the years, she played in various bands, honing her craft and exploring different musical styles. However, the COVID-19 pandemic disrupted her momentum, forcing most bands to a halt. During the lockdown, Sara Jean continued writing songs and began performing again once her family was vaccinated. She decided to use her name, Sara Jean Stevens, so she could play solo or as part of a duo or trio when needed. To distinguish full-band performances from her solo shows, she introduced the “Swamp Angels” as her full band name. 

 

 

She draws inspiration from melodic and authentic female vocalists. Her influences include Emmylou Harris, Mazzy Star, Joan Shelley, Joni Mitchell, and Brandi Carlile—artists who embrace their natural voices rather than trying to conform to a specific sound. While she identifies as an Americana artist, Sara Jean stays true to her voice, resisting the temptation to add a Southern twang or alter her style. Her latest video release, ”Fourteen Carat Mind,” is Sara Jean’s own spin on Gene Watson’s country classic song, a tune she adores. Her upcoming EP, Lovesick, is set to release on February 14, 2025, with plans for a full-length album release from her full band, Sara Jean Stevens & the Swamp Angels, later in 2025. Sara Jean’s main goal is to continue creating music that resonates deeply with her, collaborating with musicians she admires. As a working mother of three, touring extensively isn’t feasible right now, but she hopes to do occasional weekend runs in the near future. For now, her focus is on balancing motherhood and her music career while maintaining her artistic integrity.

 

 

Sara Jean’s biggest motivation is her children. She wants them to one day look back and see that she never gave up on her passion. She wants them to know that while they are her greatest love, music is also a core part of who she is. She isn’t pursuing fame or massive tours—her drive comes from a genuine need to create and express herself. As a mother in the music industry, Sara Jean acknowledges the unique challenges women face. Balancing family life with the demands of performing, like avoiding illness before a sold-out show while caring for sick kids, adds complexity to her journey. Still, she’s determined to keep going, layering her love for her family with her creative pursuits.

To her fans, Sara Jean offers this advice: stay true to yourself and your art. Don’t compromise to fit expectations or trends. She creates music from a deeply personal place, not to please others, but to express herself authentically. Her goal is to make music that connects, allowing people to stomp their feet and feel the energy at her shows while staying rooted in her truth. 

We can’t wait for more releases from Sara Jean Stevens and just in time for Valentine’s Day with the release of her Lovesick EP available for download on all streaming platforms. 

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When it comes to food, Sara Jean avoids dairy and gluten for health reasons, managing inflammation related to her endometriosis diagnosis. While she’s been vegetarian on and off throughout her life, she now includes some fish and red meat in her diet, though she avoids poultry and shrimp entirely. Her neurodivergence also makes her sensitive to textures, which influences her food preferences—scrambled eggs, for instance, are not her favorite. I can identify with the no-egg preference as I typically don’t eat eggs myself unless hard-boiled or soy sauce-marinated and locally farmed. One of Sara Jean’s most nostalgic dishes is her mom’s chicken and dumpling soup. Thirteen years ago, after Sara had shoulder surgery, her mom adapted her chicken and dumpling recipe to meet Sara’s dietary needs, making the dish a truly heartfelt gesture for Sara. While it wasn’t overly complicated, it remains a comforting favorite.

For quick, nutrient-packed meals, Sara Jean enjoys blending up a smoothie with frozen banana, avocado, lemon, ginger, spinach, arugula, protein powder, bee pollen, hemp protein, and collagen powder. This smoothie is her go-to on busy days filled with work, kids, and music. She’s also a fan of spinach salads topped with air-fried vegan/GF breaded “chicken”, and taco nights featuring homemade vegan queso made from carrots and potatoes. When dining out, she loves steak tacos with onions, cilantro, and corn tortillas, though at home, she primarily sticks to vegetarian meals.

Sara Jean has a soft spot for Mediterranean food, a love she developed while working at a Syrian restaurant. For snacks, she enjoys corn tortilla chips with baked Kalamata olive hummus or Mary’s Gone Crackers paired with Baba Ganoush. When it comes to sweets, she’s a fan of gluten-free gummy candies. As for ice cream, she prefers cashew and oat-based varieties, steering clear of coconut-based options due to their overpowering flavor. A favorite flavor of hers is a s’mores oat milk ice cream.

With the colder weather approaching, I suggest cozying up with a bowl of vegan, gluten-free chicken and dumplings inspired by Sara Jean Stevens. This dish is made hearty with gluten-free dumplings, using shredded, seasoned jackfruit as a chicken substitute, combined with fresh peas, carrots, celery, onions, garlic, and parsley. The dumplings are made using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and a dairy-free buttermilk alternative made from plant milk and apple cider vinegar. It’s the perfect comforting meal to pair with Sara Jean’s music on a snowy winter day. Check out the recipe below!

Vegan Gluten-Free Chicken and Dumplings

Ingredients for Soup 

  • 14 ounces Jackfruit, shredded (I used Upton’s Naturals Shredded Jackfruit)
  • 1 cup carrot, sliced
  • 1 cup celery, sliced
  • 1 medium onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons Extra Virgin Olive Oil, divided
  • 2 tablespoons gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour )
  • 1 and 1/2 cups coconut milk
  • 32 ounces No Chicken Vegetarian Broth
  • 1 bay leaf
  • sea salt and freshly ground black pepper to taste
  • 1/3 cup frozen peas

Ingredients for Dumplings

Directions

  1. Using a Dutch oven, add 2 tablespoons of olive oil and minced garlic over medium heat.
  2. Add the sliced carrot, celery, and onion to the garlic and stir occasionally.
  3. Salt and pepper to taste and continue to cook for about 10 minutes. Then remove the cooked veggies and set aside.
  4. In the same Dutch oven increase the heat to medium-high, add the 2 other tablespoons of olive oil and 2 tablespoons of gluten-free flour. Quickly whisk to create a roux-like paste.
  5. Add the No Chicken Vegetarian Broth and coconut milk and continue to whisk until everything is mixed well and begins to boil.
  6. Reduce heat to simmer and add the cooked vegetable mix, bay leaf, 1 tablespoon fresh parsley, salt and pepper to taste. Continue to cook for about 10 minutes while the dumplings are made.
  7. Using a small mixing bowl, mix together the coconut milk and apple cider vinegar. Set aside for 5 minutes while you put together the dry mixture.
  8. In a separate mixing bowl, combine the gluten-free flour, baking powder, and salt. Then add in the butter and combine until you have a crumbly mixture. I used my hands for this part.
  9. Add the milk mixture to the dry flour mixture and fold the ingredients together until the dough for the dumplings forms.
  10. Using an ice cream or cookie scoop and scoop dumplings into the soup mixture.
  11. Cover and cook on simmer for 15 minutes. Then gently flip over the dumplings to cook evenly and cook covered for an additional 15 minutes.
  12. Set aside for about 5 minutes so the sauce can thicken. Serve in soup bowls with fresh parsley garnish. Enjoy!