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March

Yup/B-Up Bar Review: Mint Chocolate, Sugar Cookie and Cinnamon Roll
Forks Over Knives Review
Acai Oreo Pancakes
YouTube Video: The Balanced Bowl
The Cold War: Survival of the Fittest (Part 3) – Endure the Last of the Cold and Flu Apocalypse!
Q&A + Insane St. Patty’s Day Mint Frappuccino
One-Ingredient Cake
Restaurant Review: Vinh Loi Tofu
Salted Caramel Sweet Potato Pudding
Diet Rules I Break–and You Can Too!

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Pasta is not my all-time favorite dish. Don’t get me wrong, I love a mean bowl of vegan mac n’ cheese, Pad Thai, or spicy peanut noodles, but pasta is definitely not in my Top 5 Comfort Foods list. That being said, I still LOVE bean pastas—one of them being @eatbanza chickpea pasta, which is a brand I have reviewed on my blog before! 🍝 Banza’s #banzaplusplants contest for the month of May showcases how you can create all kinds of plant-based dishes using this chickpea pasta. 👏🌱 I HAD to experiment in my kitchen and see what intriguing recipe I could whip up. Low and behold, we have Gochujang penne! Okay, my original recipe was going to cook with the chickpea spaghetti noodles, but my local Lassens only had the Banza penne in stock, so please work with me on this one. 🙏🙏🙏 Anyways, this recipe has the chickpea penne noodles, a buttload of spinach, white mushrooms, and green onions in a spicy chili sauce made from gochujang, rice vinegar, tamari, a little tomato paste, and some garlic powder. Garnished with green onions and a little scorpion chili pepper flakes because I’m a madwoman, of course! 🌶😈 And is it bad that this dish was so heavenly that I ate the entire batch of pasta? So yep, now there’s a box of chickpea pasta and a whole bunch of spinach inside of me. Guess I’ll die from iron overdose—as if we vegans can’t get enough comments about iron deficiency anyways! 😂💪👊

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