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Serves: 8 to 10

Ingredients
For the pie crust:
1 1/2 cups (210g) all purpose flour (see note)
1 tablespoon sugar
1 teaspoon salt
2/3 cup (152g) cold vegan butter, cut into 1/2 inch cubes
3 to 4 tablespoons ice water

For the pie filling and topping:
3/4 cup (300g) brown rice syrup
6 tablespoons soy or oat milk
1 cup (320g) paht
1/4 cup (50g) light brown sugar
4 tablespoons (57g) vegan butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla extract 2 cups (220g) chopped pecans
3 1/2 tablespoons (35g) potato starch
1 cup (110g) pecan halves

\"PHOTO:
Kelly McCarthy
PHOTO: Ingredients to make The Korean Vegan's pecan paht pie.
>

Instructions
1. Make the pie crust: In a food processor, combine the flour, sugar and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until the dough starts to form.
2. Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
3. Preheat the oven to 350 degrees.4. Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans and potato starch.
5. Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.
6. Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.

Vietnamese Spring Rolls

\"PHOTO:
Kelly McCarthy
PHOTO: Lisa Nguyen rolls a Vietnamese spring roll.
>

\"Growing up, my family had Thanksgiving dinners, but we added our own tradition to it,\" Nguyen said. \"The holiday is a time to spend time with family, and spring rolls were the perfect meal to share. My siblings and I would assist in the preparation of the meal, and then we would all sit down and cook the feast together.\"

Serves: 6 to 8

Ingredients
Dipping sauce:
2 cups warm water
5 tablespoons sugar
1/4 cup fish sauce
1/3 cup white vinegar
1 lime
10 cloves minced or crushed garlic
3 Thai chili peppers, chopped

For the spring rolls:
2 1/2 pounds eye of round steak, thinly sliced
1 pound shrimp, deveined and sliced in half
1 package of firm tofu, sliced
1 head green leaf lettuce
1 bunch Thai basil
1 bunch mint leaves
1 bunch cilantro
2 cucumbers, julienne cut
2 yellow onions, sliced
2 sticks of butter
1 package of rice vermicelli sheets, Bánh hỏi

Instructions
1. For the dipping sauce, combine warm water and sugar until sugar is dissolved. Then add the rest of the dipping sauce ingredients.
2. Plate the beef, shrimp and tofu.
3. Wash and plate the greens/vegetables.
4. Cook rice vermicelli sheets per instructions on packaging.
5. In a hot pan or electric skillet, add 2 tablespoons of butter. Once melted, add sliced onions. Then add beef, shrimp and tofu. Flip when needed until cooked fully.6. Wet rice paper in warm water.7. Add caramelized onions, greens/vegetables, rice vermicelli sheet and grab meat and/or tofu from skillet.
8. Roll the spring roll, and serve with the dipping sauce.

Vegan Squash Tamales

\"PHOTO:
Kelly McCarthy
PHOTO: Matt Broussard's vegan smoked squash tamale.
>

\"In my family, Thanksgiving was always synonymous with tamales. For as long as I can remember, a local woman in my neighborhood went door-to-door selling homemade tamales during the holidays,\" Broussard said. \"We would rush to buy them before they sold out. Then we’d sit down together to eat the great food and familiar company. The tradition is something I’ve continued to uphold, and this year, with a vegan interpretation that everyone can enjoy.\"

Serves: 8 to 10

Ingredients
For the dough:
3 cups of Masa Harina
1 cup of shortening
2 cups of vegetable chili stock
1 tablespoon of salt
1 tablespoon baking powder

For the filling:
1 spaghetti squash
Oil to coat
Salt, pepper to taste

For the 'cheese'
1 pint of butternut squash (roasted)
2 teaspoons of vegetable stock
1 package of soft tofu

Instructions
1. For the dough, start by blending together your Masa Harina, shortening, vegetable chili stock, salt and baking powder.
2. Once all ingredients are mixed thoroughly, cover the dough and move onto the filling.
3. The key to the filling is to roast the squash until tender. Add a layer of oil to coat the outside of the squash, and add salt and pepper to taste. This usually takes 15-20 minutes.
4. For the cheese, combine your soft tofu and vegetable stock and mix in a bowl with the roasted butternut squash. Slowly add additional vegetable stock until smooth.
5. Once your tamales are ready, drizzle the cheese on top of the dish (add as much as you like).
6. Enjoy.

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