SCRUMPTIOUS Saturdays: spicy stir-fried tofu for Sept. 17

I'm traveling, so here's a great New York Times recipe to try: Spicy Stir-Fried Tofu with Corn, Green Beans and Cilantro.

SATIATED Saturdays: Healthy Chicken Salad

I know what you're thinking: "chicken salad...seriously? How is that interesting?"

Except that it is interesting...when you make it my way.

Equipment You Will Need:  two cutting boards, a large mixing bowl, wooden spoon or wooden fork, a spatula, paring knives, knives for cutting.

Ingredients You Will Need:  whole roasted chicken, three scallion shoots, 1 beefsteak tomato, half-cup sunflower seeds, three tablespoons red or white-wine vinegar, cucumber puree or Tzatiki sauce (see previous recipe), vegan mayo to taste, fresh or dried dill.

Notes: after roasting the chicken, allow to cool. Cut-up into small pieces, and place in bowl. Dice tomatoes and scallions, and add to mixture. Add sunflower seeds, vinegar and sauce, along with mayo to taste.Sprinkle with dill, liberally. Voila.

SATIATED Saturdays: Breadless Stuffing!

Yes. Finally, we have lift-off! Here is the recipe for my newly-created Breadless Stuffing. Please note: the proportions are mostly 'to taste,' so you will have to play with the measurements.

You will need the following equipment: chopping board; sharp knife; glass medium-sized mixing bowl--or any bowl of your choosing; measuring cups.

You will need the following ingredients:  4 tablespoons butter; 1 apple (I used a Fuji); one bunch of scallions; one package, tempeh (any kind); almond meal; raw oats (as for hot cereal, but plain only); salt; pepper; dill; parsley; mushrooms (optional).

Directions:  Microwave butter in a microwave-safe ceramic ramekin or other container until melted. Chop up apple, scallions (cut off ends) and 1/2 package to whole package of tempeh (depending upon number being fed) into very small quarter-to-half-inch cubes, and place cubes in mixing bowl. Add roughly 1/3 to 1/2 cup almond meal, plus 1-2 cups oats (depending upon number being fed). Add in butter, as well as salt, pepper and dill to taste. Chop up parsley very fine, and add this last. Stir entire mixture vigorously.

Notes: You should have more than enough to fill a large chicken or turkey. You can reserve the rest and either cook in a saucepan, or refrigerate until you are ready to use. This stuff also makes a great potato-free "hash" to go with eggs--simply saute a bit of the stuffing alongside the eggs in a saucepan. For a slightly different flavor, add diced fresh mushrooms (any kind) to the mix.