What to do with the leftovers after Thanksgiving? Because let's be honest, leftovers are all part of the holidays.

If you're looking for ways to use up your leftover holiday roast, this unturkey - no turkey noodle soup should definitely be in your future! It's simple to make. And it's absolutely delicious.

Here's what you need:

This sweet potato casserole is the perfect balance of sweet and savory. The subtle hints of cinnamon combined with the brown sugar and vanilla make it irresistible.

Pumpkin Pie Spice can flavor so many things, the least of which is pumpkin pie! In addition, there are lattes, smoothies, icing, cakes, cookies, granola, cereal, ice cream, ... well, you get the idea! It's fall's (and my) favorite spice!

Here's all you need:

One tablespoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground clove

Combine all of the ingredients in a small bowl.

If you love pumpkin pie and ice cream, this yummy smoothie is your new fall BFF!

1 cup chilled vanilla non-dairy milk
1 cup canned pumpkin
1/2 cup frozen vanilla non-dairy yogurt
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/2 cup crushed ice or five ice cubes

Add the milk to a blender and add pumpkin, yogurt, maple syrup, spice, and ice. Blend at high speed until smooth.

Enjoy!

You will love this mango slaw recipe if you love mangos as much as we do. There are two ways to make it to your liking; we've covered both below.

Here's what you need:

1 small head of red cabbage
1 fresh mango
1 bunch of scallions, green parts only, sliced thin
2 limes, juiced
1 tablespoon sriracha
2 tablespoons agave or maple syrup
1 teaspoon salt
1/2 teaspoon pepper
*1 cup of vegan mayo (Use if making a creamy dressing)

This is THE BEST vegan mustard potato salad recipe ever! If you didn't know any better, you would insist there are eggs in it, but there are not. Some might claim that "this can't be vegan..." but it is. And it's super easy to make and super delicious.

Here's all you need:

Vegan Marshmallow Cream is as easy as 1, 2, 3 . . . 4 ingredients, and it's delicious when used for - or added to dessert dips or toasted for s'mores!

Here's what you need:

1/2 cup sodium-reduced aquafaba (liquid from a can of sodium-reduced chickpeas).
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
3/4 cup granulated sugar

Add the aquafaba, vanilla, and cream of tartar to a stand mixer or large mixing bowl.

Using the mixer or hand mixer, beat the liquid for a minute or two until the mixture thickens and forms soft peaks.

Growing up, I practically lived for caramel sauce over ice cream in the summer heat of California. I still enjoy it today, but now I make my own recipe and enjoy it over almond, oat, or soy milk ice cream. It's just as good, if not better, than I remember.

You don't have to stop with ice cream. You can drizzle this sauce over waffles or pancakes or use it as a dip for sliced apples.

Here's what you need:

1/2 (1/4 cup) stick of vegan butter (I used Miyoko's)
1 cup packed brown sugar
1/2 cup non-dairy milk
pinch of salt
1 teaspoon vanilla

This Strawberry Puff Pastry is simple to make, with only five ingredients, and they're done in under 30 minutes. Some might call them strawberry tarts. We call them delicious! You're going to love everything about them.

Here's what you need:

One sheet of vegan puff pastry, thawed
2 cups hulled and sliced strawberries
1/3 cup of Miyoko's Organic Cashew Milk Mozzarella
1/3 cup vegan sour cream
1/2 cup apricot jam, plus two tablespoons for finish

Preheat the oven to 350°

Line a baking sheet with parchment paper.