Follow-up to Jessica’s comment, do you have a bean or lentil pasta brand you recommend? I’ve tried a garbanzo pasta that I thought was just awful and kinda lumped them all together since. I seem to handle whole wheat/whole grain fine, so that’s my go-to. I also use tvp/soya chunks in a lot of brown rice or quinoa bowls to up protein and add texture. I’m with you on the absolutely loving whole, plant-based eating plans—DELICIOUS!