I don't know if you've noticed but I tend to prepare healthy meals fairly often. This is my husband Lulu's request and it was his New Year's resolution to change his eating habits. He's lost 25 pounds so far and he's trying to get back to his pre-marriage weight.
Yesterday, I boiled manicotti-like pasta (big pennoni rigati) and stuffed them with a mixture of yuba (tofu skin), green asparagus spears, yellow onions and curly parsley. After completing the vegan filling, I realized I needed a binder to be able to stuff the mixture into the cylinder-shaped pasta .
While the pasta was boiling, baby Aria and I stepped outside and randomly harvested a few ripe figs in the garden. That's when I decided to prepare a sauce for this dish made of fresh figs, hazelnuts, tomato paste and roasted red bell peppers. The texture came out exactly as wonderfully as I had anticipated it would. Sometimes, improvisation ends up with beautiful results!