39th Street Kitchen

Making art with fresh ingredients.

There is a recipe floating around Pinterest and it is Pumpkin Muffins. Pumpkin muffins essentially made with 2 ingredients. That’s right two ingredients. I doubted this, and just had to test it out.


It’s super easy, it’s just the pumpkin puree and cake mix. Yep, that’s it. It’s vegan, unless your cake mix isn’t vegan. When you buy the cake mix, I would recommend getting a spice cake mix. It’s fine getting yellow cake mix, but I would add like spices from it, like cinnamon, nutmeg, allspice, and cloves.


All you do is preheat your oven to 350 degree F, and then mix all together. Bake for 15-20 minutes. And you are done.  Yep, it’s just that easy.


Happy Cooking.

My roommate and I just had a house warming party. I was really excited about it because it gave me an excuse, which I don’t need, to cook and experiment with new ideas. 
This time I made these awesome vegetarian taco bites. They are super easy and just as delicious. There is also a lot of wiggle room to play around with different ingredients. This recipe was also a hit at the party, I think those that liked them more were the guys that were surprised that there was tofu in this. 
Crunchy Taco Bites1 package of wonton sheets1 lb tofu, extra firmChili PowderOreganoGarlic PowderOnion PowderCuminPaprikaSoy Sauce1 1/2 c refried beans, homemadeSalsa, homemadeCilantroLimesCheese
Mash tofu til it looks like ground beef, add seasoning to desired taste, cook over medium heat until hot.
Preheat oven to 350 degree F
Use a mini-muffin pan, and place the wonton sheets over each muffin hole and gently push them into the holes to create a cup to layer ingredients in it.
Put about 1 tsp of the beans in the bottom of the cups
Add about 1 1/2 tsp of the “meat” on top of the beans
Top with cheese if desired
Bake for 10-15 minutes or until the edges start to turn a golden brown.
When out of the oven, put some fresh cilantro on each one.
I recommend placing limes out that guests can squeeze limes on it. Then they can scoop some salsa on top as well.
Happy Cooking.
Tonight I made a completely vegan alfredo dish. I made Zucchini Alfredo. 
I’ve seen this technique on cooking shows before where they take a vegetable peeler and peel thin strips of zucchini and use that as their noodles. That’s exactly what I did. I’ve also heard a lot about nutritional yeast and it was apart of Whole Foods 20% off their bulk items, so I decided to try it. Nutritional yeast is great, as a vegetarian, you don’t get B12 as frequently as those who eat meat. This stuff helps get the B12 in your system. For protein, I added stir fried extra firm tofu.

Here’s the recipe, but feel free to alter it as you need to.
Zucchini “Alfredo”
1 large zucchini, or 2 normal sized zucchini1/4 c. flour1/4 c. Extra Virgin Olive Oil1 c. Vegetable Stock1/4 c. Nutritional Yeast1/2 lb extra firm tofu1 1/2 T. soy sauce1/2 t. dry basil leaves1/2 t. dry oregano1/4 t. red pepper flakesSalt and Pepper TT (to taste)
Use a vegetable peeler to peel strips of zucchini. Peel strips until you reach the seeds, then stop and set aside.
In a sauce pan, combine the flour and olive oil until combined and cook for 1 - 2 minutes, and set aside.
Slowly add vegetable stock and nutritional yeast.
Cut tofu into bite size pieces, and put into a sauce pan with the soy sauce, basil, oregano, and red pepper flakes. Cook for 10 minutes.
Add the zucchini and tofu to the sauce and cook on medium/low for 5 minutes, or until hot. 
Serve with garlic bread, and top with a sprinkle of paprika. Enjoy.
Happy Cooking.

Tonight I made a completely vegan alfredo dish. I made Zucchini Alfredo. 


I’ve seen this technique on cooking shows before where they take a vegetable peeler and peel thin strips of zucchini and use that as their noodles. That’s exactly what I did. I’ve also heard a lot about nutritional yeast and it was apart of Whole Foods 20% off their bulk items, so I decided to try it. Nutritional yeast is great, as a vegetarian, you don’t get B12 as frequently as those who eat meat. This stuff helps get the B12 in your system. For protein, I added stir fried extra firm tofu.

Here’s the recipe, but feel free to alter it as you need to.


Zucchini “Alfredo”

1 large zucchini, or 2 normal sized zucchini
1/4 c. flour
1/4 c. Extra Virgin Olive Oil
1 c. Vegetable Stock
1/4 c. Nutritional Yeast
1/2 lb extra firm tofu
1 1/2 T. soy sauce
1/2 t. dry basil leaves
1/2 t. dry oregano
1/4 t. red pepper flakes
Salt and Pepper TT (to taste)

  1. Use a vegetable peeler to peel strips of zucchini. Peel strips until you reach the seeds, then stop and set aside.
  2. In a sauce pan, combine the flour and olive oil until combined and cook for 1 - 2 minutes, and set aside.
  3. Slowly add vegetable stock and nutritional yeast.
  4. Cut tofu into bite size pieces, and put into a sauce pan with the soy sauce, basil, oregano, and red pepper flakes. Cook for 10 minutes.
  5. Add the zucchini and tofu to the sauce and cook on medium/low for 5 minutes, or until hot. 

Serve with garlic bread, and top with a sprinkle of paprika. Enjoy.


Happy Cooking.

Silly question, but have you been on Pinterest before? Have you noticed all of the yummy looking recipes, and thought they are too good to be true? Or have you read the blogs about the recipes not turning out so great, or turning out the way the picture did?


Well I did one of these recipes. I did an apple braid. It was super easy, if you love to impress people with a dessert that looks like you spent hours, well this recipe is for you. Click here for the recipe.


A few of the things I did differently was that I cooked my apples that I got from the market on the stove top rather than cooking it in the oven. I had some awesome caramel stuck to my pan that I used a white wine I had in the house to deglaze my pan. Other than that everything was basically the same things. 


The only problem I had was the transfer of the pastry to the baking dish. I would recommend for your try to do the braid on a piece of parchment or wax paper then transfer it over to your pan, or just do the braid directly in the pan. 


Other than that, this recipe was a success! I recommend serving this hot with a nice scoop of vanilla ice-cream or a nice light coffee.


Happy Cooking. 

Hey guys, I made baked potato soup. I know it’s a little early for soup, but I have been in this mindset of fall for the past few weeks. I am just ready for my favorite season to come upon us. I’m ready for jeans, boots, cardigans, scarves, and beanies, but more importantly my favorite produce are in season: pomegranates, apples, gourds, and zucchinis. 
I thought that making a potato soup would be difficult to make but I was wrong. It’s a few steps and it’s really only a few ingredients. First I got some red skinned potatoes from the farmer’s market and washed them and cut them into halves then into fourths or sixths depending on the size. As I was doing research on potato soups, I noticed that a lot of people used baker’s potatoes. I’m not really a big fan of the baker’s potatoes for the reason that they tend to be more starchy than the red skinned potatoes. The red skinned potatoes are waxy, and tend to stay together better while being cooked, which is why I think they are great for soups. I dressed the potatoes with extra virgin olive oil, salt, and pepper. I popped them in a 375 degree oven for 30 minutes. 
While the potatoes were cooking, I was working on the rest of the soup. I made a roux, which is equal parts butter and flour. This soup is a cream base, so I made the roux blonde. Which is melting the butter in a pan and then adding the flour to the butter mixing until combined and then cooking it for a minute or so. You want to cook the roux before adding anything other ingredients or else you will get a doughy, floury taste in your sauce or soup. When I got the blonde roux, I then added milk, cheese, bacon, green onions, potatoes, salt, and pepper. Cook it on a simmer, stirring constantly. Cook it for about 45 minutes to an hour. If it gets too thick add a stock to thin.
Top your soup with cheese, green onions, bacon, and enjoy!
Happy Cooking.

Hey guys, I made baked potato soup. I know it’s a little early for soup, but I have been in this mindset of fall for the past few weeks. I am just ready for my favorite season to come upon us. I’m ready for jeans, boots, cardigans, scarves, and beanies, but more importantly my favorite produce are in season: pomegranates, apples, gourds, and zucchinis. 


I thought that making a potato soup would be difficult to make but I was wrong. It’s a few steps and it’s really only a few ingredients. First I got some red skinned potatoes from the farmer’s market and washed them and cut them into halves then into fourths or sixths depending on the size. As I was doing research on potato soups, I noticed that a lot of people used baker’s potatoes. I’m not really a big fan of the baker’s potatoes for the reason that they tend to be more starchy than the red skinned potatoes. The red skinned potatoes are waxy, and tend to stay together better while being cooked, which is why I think they are great for soups. I dressed the potatoes with extra virgin olive oil, salt, and pepper. I popped them in a 375 degree oven for 30 minutes. 


While the potatoes were cooking, I was working on the rest of the soup. I made a roux, which is equal parts butter and flour. This soup is a cream base, so I made the roux blonde. Which is melting the butter in a pan and then adding the flour to the butter mixing until combined and then cooking it for a minute or so. You want to cook the roux before adding anything other ingredients or else you will get a doughy, floury taste in your sauce or soup. When I got the blonde roux, I then added milk, cheese, bacon, green onions, potatoes, salt, and pepper. Cook it on a simmer, stirring constantly. Cook it for about 45 minutes to an hour. If it gets too thick add a stock to thin.


Top your soup with cheese, green onions, bacon, and enjoy!


Happy Cooking.

The next recipe my friend and I tried out… HOMEMADE PITA! 
I’ve been making my own hummus only recently, since the beginning of this year. Like most other homemade stuff it tastes way better than the hummus you get from the store, well, okay there is one hummus that I love and that’s the hummus from the Jerusalem Cafe off Westport Road and Pennsylvania. They have hummus that I have been wanting to recreate. Okay I am going to get off my hummus soap box.
What tastes great with hummus besides vegetables? Pita bread of course. What’s better than buying pita from the store? Making it at home. 
That’s exactly what we did. Let’s just say I’ve had this fear of yeast. Yes yeast. Smells amazing when it’s working right, but for the most part in the past I have killed the yeast more times than not. 
When you combine all of the dry ingredient and then add the yeast, you let it rise for 3 hours in a warm place. During this time go have fun, or go on a walk to get a rolling pin. That’s what we did, cause I didn’t have one. 
When you come back you form the dough into a loaf and then cut the loaf into 10 even balls or make one slightly larger to make a pizza with. Roll them into circles that are no more than 1/4 inch thick. Bake on one side for 4 minutes in a 500 degree oven and then flip them and then 2 minutes on the other side. 
We put on the pizza a layer of hummus on the bottom, tomatoes, yellow zucchini, green zucchini, mushrooms, and the Egyptian feta with a olive oil, salt, and pepper for about 15 minutes. It was so yummy. Be creative with your food.
Happy Cooking.

The next recipe my friend and I tried out… HOMEMADE PITA! 


I’ve been making my own hummus only recently, since the beginning of this year. Like most other homemade stuff it tastes way better than the hummus you get from the store, well, okay there is one hummus that I love and that’s the hummus from the Jerusalem Cafe off Westport Road and Pennsylvania. They have hummus that I have been wanting to recreate. Okay I am going to get off my hummus soap box.


What tastes great with hummus besides vegetables? Pita bread of course. What’s better than buying pita from the store? Making it at home. 


That’s exactly what we did. Let’s just say I’ve had this fear of yeast. Yes yeast. Smells amazing when it’s working right, but for the most part in the past I have killed the yeast more times than not. 


When you combine all of the dry ingredient and then add the yeast, you let it rise for 3 hours in a warm place. During this time go have fun, or go on a walk to get a rolling pin. That’s what we did, cause I didn’t have one. 


When you come back you form the dough into a loaf and then cut the loaf into 10 even balls or make one slightly larger to make a pizza with. Roll them into circles that are no more than 1/4 inch thick. Bake on one side for 4 minutes in a 500 degree oven and then flip them and then 2 minutes on the other side. 


We put on the pizza a layer of hummus on the bottom, tomatoes, yellow zucchini, green zucchini, mushrooms, and the Egyptian feta with a olive oil, salt, and pepper for about 15 minutes. It was so yummy. Be creative with your food.


Happy Cooking.

I’m running behind, I’ve made so much food the past few days, it’s kind of been a little insane!


The same tomato sauce I made for the vegetable lasagna, I made again, but with the tomatoes, you saw in the previous post. I’m gonna try a little better at writing down the recipes so you can make these recipes for yourself at home. Which sadly will be a slight challenge for me because I just put stuff together, but I’ll do it especially for you my readers.


I concasse the tomatoes. For all the non-French chefs out there, it’s basically scoring the bottom of the tomatoes with a X  and you blanch the tomatoes for just about 30 seconds to a minute, any longer and you will be cooking them. Then after the blanching you put them in an ice bath, that way it’s nicer to handle and the skin should peel right off. I cut them into halves then into 6 to 8 cubes and place them aside in a large bowl and season them with a little salt, pepper and dried oregano leaves. You don’t want to salt it very much because you are going to be cooking it for a long time, and by doing so you are reducing the sauce and reducing it will make it saltier, and tastier. 


You have the tomatoes off to the side, and get out the pan you will be cooking your sauce in, and add enough olive oil to coat the bottom of the pan and add finely chopped red onions, and garlic to the pan and saute them til they get soft. Then add what ever vegetable you have in the fridge, in this case I used celery, mushrooms, and green bell peppers. I’ve read online and found out that when you add shredded carrots to the tomato sauce it makes your sauce brighter and sweeter, but not as sweet if you were to add sugar to the sauce. 


The longest I’ve cooked my sauce was 3 hours. But it’s like soup… the longer the better. The more the flavors come together. 


This time I made 2 pints. One went in the freezer and the other in the fridge, which I may actually have for lunch today. 


Happy Cooking.

When was the last time you were at your local farmer’s market?
I hope it was recently. A farmer’s market is the best way to support your local economy, whether it be buying local produce, baked goods, or even fresh local meats. I’ve gotten such great deals from the farmer’s market. I mean there are things about the produce, make sure that the produce you are getting is actually local. Look at the produce, look for stickers, and don’t be afraid to ask about the produce.
Ironically, I’ve found that a lot of the produce I’ve bought has lasted so much longer than what produce I’ve bought at the store. So it’s just another plus to going to the farmer’s market. 
So I would definitely recommended finding out where the closest farmer’s market is to you.
If you are in the Kansas City area, you need to check out the City Market. This place is amazing. What farmer’s markets you see on t.v. this is it. 
Happy Cooking.

Today, I actually made two things, but the picture didn’t come out for the first one. 

I made a potato hash, with some newt potatoes I got from the Kansas City City Market. I added, onions, mushrooms, green bell peppers, and tomatoes, with a fresh ground salt and pepper on top. It was delicious. Took a lot longer to cook than expected, but it was so good.


Then tonight for dinner, we had a take on vegan lasagna with eggplant as my noodles. Let’s just say it turned out maybe a little bit more like a casserole, but it was still delicious. I made my own tomato sauce from scratch, which is something I have never done before. It tasted amazing. If you haven’t done it before it’s super easy. You peel the tomatoes, quarter them, add them to a sauce pan with about a quarter cup of olive oil, onions, garlic, basil, a little salt (cause remember it’s gonna reduce), carrots(added sweetness), and pepper. You let it simmer for about an hour or so, the longer you let it cook, the better it’ll probably taste.

I just prepped my vegetables: mushrooms, onions, celery, green bell peppers, and broccoli, into small pieces, as well as mushed some soft tofu and added salt, pepper, and oregano to it to kind of remind me of ricotta. It was definitely not the same. 

But then I baked it in the oven at 375 degrees for about an hour.

It was so good! Experiment try something new.

Happy Cooking. 

Welcome to my kitchen on 39th St, here in Westport, Kansas City, Missouri. I just recently moved here and really excited about having a kitchen with a gas stove and oven to cook on. My roommate and I are going “vegan.” There are quotations around the vegan because we aren’t going to be strict about it. We like meat, but it’s definitely healthier and more fun to come up with recipes that taste just as good as those that contain meat. 
So you could call this a vegetarian blog, but there will be meat on here every once in a while.

But this recipe I did on Tuesday, August 14. It’s a vegan taco. 
I sauteed white cap mushrooms in some Extra Virgin Olive Oil, adding minced garlic, onions, salt, pepper, oregano, cumin, and some soy sauce. Then I made a corn salsa. It’s made with corn on the cob that I cut the kernels off with a knife after boiling it. Added a tomato, cilantro, lime zest, lime juice, onions, garlic, salt, and pepper. I was wanting to add black beans to it, but for some reason my can opener was not working that day.
That was it, we just added the corn salsa, mushrooms, and chopped romaine lettuce and put it on a whole wheat tortilla. 
Happy Cooking.