photo: iStockphoto/Thinkstock

Add some southern comfort to your Thanksgiving feast this year. These flavorful and original twists to your traditional side dishes will yield some seriously crowd-pleasing results. Ginger ale-spiked sweet potatoes? Sign us up!

We just can’t wait to show off these delicious recipes from Rodale.com to our housguests.

Want more Thanksgiving recipes? Try these:
Healthy Thanksgiving Dishes
5 Mouthwatering Pie Recipes

Pumpkin pie is a holiday classic. This version uses kabocha pumpkin, an heirloom variety of pumpkin, which has rich, creamy, deep-orange innards and dark green skin. In place of eggs, agar agar seaweed binds this blend together beautifully and with just the right level of firmness. While tofu is a common stand-in for condensed milk in many vegan pumpkin pies, this recipe uses cashews. It gives the pie a creamy, silky texture and body.

And what homemade pie would be complete without a homemade piecrust? This easy, flaky piecrust is big on flavor, not on fat. In place of butter, healthy oil gives the crust its flavorful flakes. Remember: With this recipe, less is more. So don’t overwork that dough! You don’t even need a rolling pin.

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When the gang gathers for a meal, there are bound to be some special requests. Maybe you (or one of your guests) are taking on the ultimate dietary dare: Turkey Day without turkey. Or perhaps Aunt Gladys just announced that she’s gone gluten-free. And what if Grandpa’s still on that low-carb kick?

If you’re the chef (or sous chef) this Thanksgiving, use these five meat-free recipes to please picky eaters or just liven up (and slim down) classic feasting fare.

1/ Tempted by turkey? If the smell of a basting bird is enough to make you change your mind about the whole vegetarian thing, cook up this vegetarian lasagna. When fresh veggies, cheese, and Italian spices are bubbling away in the oven, your nose will be happily distracted.

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Today is the day pickle lovers everywhere unite to express their love for this versatile salty snack. Whether you’re attending a festival teeming with samples of the hundreds of pickle varieties or just enjoying a tasty gherkin at home, there’s no denying the snackability of a pickle and its brine.

At just 1 calorie each, dill slices are a great snack or addition to any sandwich, and leftover pickle brine is a must for a delicious Bloody Mary. Check out this recipe for DIY pickled cukes and don’t forget to take a look at these recipes and pickle trivia in celebration of National Pickle Day!

• In Poland, drinking pickle brine is a common hangover remedy
• Vlasic unveiled the world’s largest pickle in 1999. Measuring 16 inches in length, 3-1/2 inches in diameter and weighing nearly 5 pounds, this award-winning pickle is 10 times the size of traditional pickles!
• “Pickle” is derived from the Dutch word “pekel,” meaning brine
• "Koolickles” are made by soaking dill pickles in a mixture of Kool-Aid and pickle brine

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2 Tbsp Dijon mustard
1 Tbsp low-sodium soy sauce
4 salmon fillets (6 oz each)

You’ll also need. . .

1 Tbsp unsalted butter
1 Tbsp brown sugar
1 Tbsp honey
1 lb asparagus, trimmed
2 Tbsp olive oil, divided
1/4 cup freshly grated Parmesan
Salt and pepper to taste

How to make it:

1. Preheat the oven to 400°F. Combine butter and brown sugar in a bowl; microwave until they have melted together, about 30 seconds. Stir in mustard, soy sauce, and honey.

2. Toss asparagus with 1 tablespoon of the oil, the Parmesan, and salt and pepper. Place the stalks in a baking dish and roast until they’re al dente, about 10 to 12 minutes.

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2 Tbsp Dijon mustard
1 Tbsp low-sodium soy sauce
4 salmon fillets (6 oz each)

You’ll also need. . .

1 Tbsp unsalted butter
1 Tbsp brown sugar
1 Tbsp honey
1 lb asparagus, trimmed
2 Tbsp olive oil, divided
1/4 cup freshly grated Parmesan
Salt and pepper to taste

How to make it:

1. Preheat the oven to 400°F. Combine butter and brown sugar in a bowl; microwave until they have melted together, about 30 seconds. Stir in mustard, soy sauce, and honey.

2. Toss asparagus with 1 tablespoon of the oil, the Parmesan, and salt and pepper. Place the stalks in a baking dish and roast until they’re al dente, about 10 to 12 minutes.

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photo: iStockphoto/Thinkstock

Squash never fails to surprise. For one thing, there are countless varieties to try, from stringy spaghetti squash to creamy pumpkin. Then there’s the fact that even though 85 to 90% of its calories come from carbs, squash’s starchy compounds may have antioxidant, anti-inflammatory, and insulin-regulating properties, according to studies. Because of its vibrant orangey-yellow color, squash is packed with carotenoids, which have been shown to help fight cancer and give the immune system a boost. Lastly, squash hardly tastes as healthy as it is (last week I tried baked delicata squash for the first time and it basically tasted like French fries…minus the salt, grease, and who knows what else). Curious about what else could be done with the odd-looking autumnal staple, we’ve rounded up five unexpected ways to work squash into meatfree meals.

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Photo: iStockphoto/Thinkstock

While you may have no trouble avoiding meat this Monday, rest assured that you’ll be tempted by the trick-or-treat candy bowl and the ghoulish goodies and cocktails circulating at tonight’s Halloween party. We don’t expect you to swap your scary snacks for celery and carrot sticks (talk about a night of fright), but in between bites of chocolate and sips of Bloody Mary, you’re going to need some nourishment.

To keep the mischief to a minimum, we’ve rounded up five vegetarian recipes that you can feel good about sinking your fangs into tonight—or any night this fall.

Caramel Apples Bobbing for apples not your thing? Opt for a more well-mannered treat by whipping up this delicious fall dessert.

Squash Soup A caldron of this witch’s brew is anything but spooky—the vegetarian soup is brimming with fiber and vitamins A and C.

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Photo: iStockphoto/Thinkstock

While you may have no trouble avoiding meat this Monday, rest assured that you’ll be tempted by the trick-or-treat candy bowl and the ghoulish goodies and cocktails circulating at tonight’s Halloween party. We don’t expect you to swap your scary snacks for celery and carrot sticks (talk about a night of fright), but in between bites of chocolate and sips of Bloody Mary, you’re going to need some nourishment.

To keep the mischief to a minimum, we’ve rounded up five vegetarian recipes that you can feel good about sinking your fangs into tonight—or any night this fall.

Caramel Apples Bobbing for apples not your thing? Opt for a more well-mannered treat by whipping up this delicious fall dessert.

Squash Soup A caldron of this witch’s brew is anything but spooky—the vegetarian soup is brimming with fiber and vitamins A and C.

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These moist yet crumbly, dairy-free, egg-free mini muffins are perfect for a healthy breakfast, snack, or even dessert.

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Photo: Kate Mathis

As cute, convenient, and conscientious as they seem, 100-calorie packs of snack food favorites, like cookies, chips, and chocolate, tend to mess with our heads. A Journal of Consumer Research study found that when people ate from pre-portioned packages, they turned off their portion-control skills and mindlessly munched on more food than those who ate from full-size containers of the same food.

Then there’s the cost of snack packs (a box of six 100-calorie portions of chips costs around $3.00, while a full-size bag costs the same but contains about three times more food) and the environmental impact of all the excess packaging. A better way to stay satisfied in between meals: Enjoy petite portions of homemade snacks, like the meat-free treats below. Whether you’re in the mood for something sweet, salty, crunchy, or chewy, these morsels all weigh in at less than 100 calories per serving.

Lemon Carrot Hummus Carrots offer a subtle and sweet twist on the classic chickpea dip. Try it with Flax and Oat Crackers

Fruit Leather Make a big batch–this stuff keeps for up to a year and can be made with any fruits that you have on hand.

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Not everyone gets all gung-ho about Columbus Day. For some, it’s just another day of school or work. For others, it conjures up strong feelings about genocide or musings on whether it’s theoretically possible to discover a place that’s already inhabited. Controversies aside, we’re making Columbus Day about culture, and we’ve dedicated this week’s Meatless Monday recipes to Spanish-inspired cuisine.

While man-of-the-hour Chris Columbus was Italian-born, it was under auspices of the Spanish crown that he was credited with the discovery of the New World. And hey, how much of an excuse do we really need to try our hand at delicious meat-free dishes like paella, gazpacho and tortilla española? Whether you’ve voyaged to Spain and tasted authentic cuisine or not, these five vegetarian recipes are bound to be your biggest culinary discovery of the week.

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Photo: Jonathan Kantor

Ever notice how cooler temperatures seem to stir up simultaneous cravings for comfort food and big cozy sweaters to negate our autumnal eating mistakes? Convenient? Yes. Health-conscious? Not so much. As seasonally appropriate as they seem, many fall favorites, even meat-free dishes like mashed potatoes and maple-roasted acorn squash, are loaded with excess calories and fat.

But don’t despair. There are plenty of ways to enjoy classic comforts without packing on weight like a squirrel heading into hibernation. The vegetarian recipes below are five perfect examples. The bonus: Brightly-colored fall fruits and veggies are loaded with antioxidants like beta carotene (found in carrots, pumpkin, and sweet potato) and vitamin C (found in cauliflower and pomegranate), perfect for fending off the cold and flu germs that also accompany autumn’s arrival.

Sweet Potato and Carrot Soup While creamy soups are diet disasters, purees are a-OK! This super smooth soup packs only 130 calories per serving.

Pumpkin Waffles A marvelous make-ahead meal, leftover waffles can be individually wrapped and frozen for up to two months.

Mashed Cauliflower Skip starchy potatoes and gobs of butter and opt for this healthy alternative—the taste and texture can’t be beat!

Apple Salad Don’t ditch your summer salad habit; update your greens for fall with apples, radicchio, Roquefort, and walnuts.

Poached Figs This sweet pomegranate-spiced dried fig compote is great served over scoops of frozen yogurt, or even served on its own as a snack.

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John Kernick

Are peas vegetables? What about soy beans? If you’re scratching your head a little right now, it’s probably because foods like peas, beans, lentils, peanuts, and soy are among pod-growing plants known as legumes.

Although they’re more protein-rich than other plants, legumes fall short on the essential amino acid (meaning the body cannot synthesize it) methionine. To compensate, legumes are usually served alongside whole grains, which have methionine but are low in another essential amino acid called lysine, which legumes do contain. Thus the combination of legumes and grains provides a vegetarian meal with all the amino acids it needs to be healthy. Although rice and beans, tofu and brown rice, or peanut butter toast will get the job done, these five meat-free recipes are perfect ways to liven up your legumes.

Cranberry Bean Burritos Why go for the expected pinto bean in a burrito? Cranberry beans—or any bean with the same mild, meaty taste—are delicious here.

Shells with Cauliflower and Peas Here’s an easy, colorful, and healthy pasta dish that you can have plated in just 20 minutes.

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Kana Okada

What do nine-time Olympic gold medalist Carl Lewis, Heisman Trophy winner Desmond Howard, ultramarathoner Scott Jurek, tennis legend Billie Jean King, and NBA All-Star Robert Parish have in common? In addition to being some of the winningest athletes in U.S. history, these sports stars all followed vegetarian or vegan diets during their careers.

Whether you’re a meatfree athlete (or elliptical queen), staying on top of your fitness and nutrition game requires eating the right recovery meals after strenuous sweat sessions. You need carbs to replenish energy stores plus protein to build and repair the muscles used during your workout. The five vegetarian recipes below have the right carbs-to-protein ratio and are packed with meatless ingredients that will speed along post-workout recovery just as well as a plate of pasta and meat sauce.

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Mitch Mandel

If you’re a vegetarian—or just a Meatless Monday regular—you’ve probably got meatfree eats down to a science. And if you’re anything like me, you’re always itching for a new challenge. Well, here’s one to try: Next Monday, go vegan for the day.

I’ve given dietary veganism several goes, the first of which involved living on vegetables, tofu, and brown rice for two weeks during college. But that got old—fast. Since then, I’ve learned that the key to cutting out eggs and dairy is to keep things interesting by trying new recipes (ratatouille and falafel are naturally meat- and dairy-free) and giving vegan versions of milk-based products a shot (vegan sour cream and cream cheese really rival the real things).

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Artichoke
Puree a 16-ounce can of artichoke hearts. In a saucepan, saute 1 tablespoon chopped garlic in 1 tablespoon olive oil. Just as the garlic begins to brown, add artichoke puree and heat.

Almond
In a food processor, grind 1/2 cup blanched almonds into a coarse flour. Add 1/2 cup chopped basil, 1 can whole or diced tomatoes, 1/4 cup olive oil, and 1 tablespoon chopped garlic. Grind into a creamy sauce.

Onion
Saute 2 large onions (finely chopped) in 3 tablespoons olive oil. Cover and cook over low heat until onions become tender, about 15 minutes. Increase heat to medium and brown onions. Add 1/2 cup inexpensive dry white wine and reduce to a dense sauce.

Mushroom
Soak 1/2 ounce dried mushrooms in 2 cups water for 10 minutes. Reserve water. Saute 3 cloves garlic (chopped) in 1 tablespoon olive oil. Add mushrooms and half the mushroom water. Reduce until sauce thickens. Add remaining water to the water you’ll use to boil your pasta. Drizzle the sauce with 1 teaspoon olive oil and garnish with Parmesan or Grana Padano cheese.

Bean

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