Vegan Buttermilk

Do you ever need to make a delicious recipe that calls for buttermilk, but dont dare touch butter or milk? Here is an easy recipe for vegan buttermilk that tastes and works amazing.

What you will need:

  • 1 cup dairy free milk, unsweetened. I prefer oat but almost would work fine too.
  • 1 tablespoon lemon juice or white vinegar (dont use lemon concentrate, it wont taste the same).


Combine the lemon juice (or vinegar) with the milk and let sit for 30 min. You night see it curdle.

Ready to use.

Vegetarian Pasta Sauce

The recipe is intended to be used for a batch of spaghetti, or lasagna for instance. You may end up having more than you need, but this sauce freezes well.

The process is the same regardless of whether you prefer to have a more chunky sauce or in the end if you prefer to blend it down. I make comments below so that you know how to tweak it a bit.

What you will need:

  • 2 tablespoons olive oil
  • 2 tablespoons butter or butter alternative
  • One large onion, diced
  • 3 carrots: thinly sliced if using an emulsion blender in the end, or diced finely if keeping chunky
  • 4-5 small cloves or 2 large cloves of garlic, finely chopped
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/4 tablespoon paprika
  • A dash of cayenne (optional)
  • 2 cans diced tomatoes
  • 3/4 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1/4 cup red wine

Set your skillet on medium temperature and add the olive oil and butter. Once hot, add your onions and cook on medium heat for about a minute, coating the onion in the fats, then reduce to low and simmer, stirring often.

After about 10 min when the onions are beginning to look translucent, add the onions and continue to cook on low for another 10 min.

Add your garlic, and spices. Mix and simmer for another 5min.

Add your tomatoes and broth, and cover for 5 min. The sauce will need to get very hot to help break down the tomato, so don’t worry if it starts to boil rapidly. Make sure to stir often or the tomatoes will clump at the bottom of the skillet.

At this time, if you are looking to keep the sauce chunky, use your wooden spoon or fork against the side of the pan to break the tomato apart. This may take several minutes but dont worry if you dont get it all, it will be easier to do again later.

Remove lid and add the wine and tomato paste. Stir. Turn heat down to simmer, with lid ajar. Simmer for 30min. By keeping the lid ajar you’re also keeping the consistency pretty much how it is at this point. If you need the sauce to be more wet, feel free to add more broth at this time.

After 30min you can try breaking more of the tomato down. Stir the sauce and judge whether you like the consistency. If its just right, you can remove from heat and blend. Or you can continue simmering to enhance the flavours, adding more broth if the sauce begins to thicken too much.

Remove from heat and let cool slightly if blending. Feel free to add this sauce to cooked meat or on pasta as is.

This is the final product if you DO NOT blend. For blending you can use a full blender or an emulsion blender.

CHUNKY Guacamole

I absolutely love this chunky guacamole as its flavourful and different. For those of you avoiding nightshades you can omit the salsa.

The recipe:

  • 2 avocados
  • 1/2 tablespoon minced garlic
  • 1 and a half tablespoons prepared salsa of your choice
  • salt and pepper to taste
  • lime juice
  • (for those of you who can do dairy, adding some feta cheese or ricotta is always a nice change)

Cut the avocados in half, remove the pit and carve out the avocado into a bowl (dicing it in the shell first is easier to work with in the bowl). Add the other ingredients. If you have a pampered chef Mix N Chop use that to mash the ingredients until at the consistency of your choice. If you dont have the Mix N Chop a fork works great. Add more lemon juice to taste.

Without making this recipe sound over simplistic, its healthy, fresh, and delicious.

Edamame and Mung Bean Fettuccine with Pesto Sauce

So I post this with caution. For those of you who are looking for wheat-free alternative pastas, this is certainly an endo-friendly pasta option and luckily does not contain corn. As I described before corn hurts my stomach terribly so I have to been mindful when I try gluten-free pastas. BUT I caution you that this flavor takes some getting used to.


  • one box mung bean pasta
  • one jar pesto sauce
  • 1 tomato

This company as you can see has several different varieties but I have only tried to mung bean kind. I cooked the pasta as per the box directions, and added it to a pan of gently cooked tomatoes and pesto sauce. I am very curious whether you will let it. Message me and let me know.

Do you know of any other gluten-free corn free pastas?

Easy Meaty tomato sauce

There are tons of substitutes for pasta dishes using eggplant, zucchini or gluten-free pasta. But what makes a meaty pasta dish divine is the sauce. Sorry to my endo sisters who dont eat meat, but if you do, this sauce is going to stick around in my family for life. So simple and intuitive and endo-friendly from a gluten perspective.

What you need for this sauce (serves enough for a whole lasagna):

  • 1 package lean ground beef
  • (1 large onion, diced)
  • (8 small mushrooms, sliced)
  • 1 jar tomato sauce (or a homemade tomato sauce of your choice)
  • Italian seasoning
  • (chili flakes)
  • crushed garlic
  • salt and pepper to taste

In a skillet cook the ground beef. Set beef aside in dish (its up to you if you want the drippings or not. Its healthier without but very flavorful with).

In the same pan, cook the onions and sliced mushrooms. No need to add oil as you are using the drippings from the beef. Once the onions are clear, add garlic and then the beef.

Add the jar of tomato sauce and all the seasoning to taste. Cook covered on low for 30min. Add seasoning along the way as needed.

Below is a picture of eggplant lasagna that I used with this sauce.

By the way this pic is of a cold slice – I avoided taking a pic of the hot one cus it looked kinda sloppy.

To make this recipe:

Slice the eggplant width-wise to form circles rather than lengthwise. Sprinkle the slices on both sides with olive oil and salt, and roast in the oven on a parchment lined baking sheet for 10min at 375F.

The rest of the recipe is the same as my zucchini lasagna recipe.