Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.
Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.
Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.
The gorgeous look of this pie comes from baking it upside down with the roasted squash on the bottom and the crust on top, then flipping it over to serve. It is seasoned with za’atar, a Middle Eastern spice mixture made with sesame seeds and ground dried thyme and sumac. If you can’t find za’atar, you can sprinkle the squash with dried thyme and sesame seeds.
Coconut milk stands in for heavy cream in these easy homemade chocolates.
No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with coconut milk—but everyone will know it tastes delicious.
When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!
Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.
Chef Jason Sellers of Plant in Asheville, N.C. says “At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up. "This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread."
A hot-and-spicy grated slaw will play off the blander, richer flavors of a holiday meal. For extra color, make the slaw with candy cane or yellow beets.