This recipe has been stamped with a gigantic “V” for VEGAN.

You’re probably wondering what in the deep-fried ravioli a vegan recipe is doing on a blog that champions making biscuit dough with bacon fat drippings, but I am proud to share that I just finished a week-long vegan cleanse and I am feeling like a lean, mean vegan machine … with a routine … that’s pristine … and I’m done. Seriously though, I have never had more energy or felt better!

I was in a rut after returning from a vacation in which I ate like I had a 13-year-old boy’s metabolism and drank like I was a college freshman. Don’t get me wrong, every single buttery bite and bubbly sip was worth it. But upon my return I realized I needed an eatitude adjustment. I did some research, talked to a fellow vegan and set myself up for the challenge.

I’ll be honest: I had some concerns about eating vegan (even just for one week). No meat? No eggs? No milk? No problem. But no cheese? NO #@&*!%$ CHEESE?! Cheese is my favorite food on the planet, and I knew that was going to be tough. Aside from my Parmesan withdrawals, my other concern was being hungry, as those who know me best will tell you that I am one cranky kitty when I don’t eat. But the total absence of hunger pangs was the biggest surprise of my week-long journey. Not once was this doughnut-loving girl hungry.

I’m not here to tell you to go vegan—not for a day, not for one week, not for a lifetime. But I am here to share that eating vegan has completely changed my approach to food. I have so much more respect for the power of whole grains and soy in our daily diet. While I could never be entirely vegan (blue cheese is my kryptonite), I will continue doing these week-long cleanses whenever I’m in need of a fresh start. So have no fear! Just a Taste is definitely not morphing into a health blog. Stay tuned for all of the usual cheese-stuffed, butter-loaded favorites, along with a few more diet-friendly options sprinkled in along the way.

Enough already, let’s get on to the food! This is my favorite go-to (vegan) pasta sauce that I spoon over whole wheat shells, or eat straight from the bowl. Arrabiata is a classic Roman sauce made with olive oil, garlic, tomatoes and crushed red pepper flakes. It’s fast, fresh, spicy and the perfect dish for weeknight dinners. Grab a fork and dig in!