A recipe from a Korean vegetarian, a chef named Matt and Lisa Nguyen.

2 The sisters incorporated their Chinese roots into the Thanksgiving stuffing

Every family’s Thanksgiving table looks different, but the family traditions that shape specific menus and dishes make each holiday meal unique.

Three YouTube short film stars and gourmet content creators-Joanne Molinaro of The Korean Vegan, Matt Broussard aka A Cook Named Matt and Lisa Nguyen-share their roots through modern recipes through "Good Morning America" ​​and present some fresh Thanksgiving Flavor.

Both Molinaro and Broussard have created a vegetarian recipe—sweet and savoury, respectively—that takes full advantage of the flavors of their family culture and even makes a die-hard dairy lover jump back and ask for a second help.

"Matt showed me how to make his tamales from snacks and the way he likes to eat them beautifully. When we do our own creative projects, I think this is one of them-that's how these stories can connect us ," Molinaro said. "It is very important to have a platform that is kind, conscious, and understands the creator's economy, and may know how to treat its creators, value and respect them better than any other social media platform."

Nguyen shared the secrets of Vietnamese classics, keeping her family's hands and mouth busy.

“When we grow up, we don’t have a traditional Thanksgiving dinner, but we always eat spring rolls. Everyone can sit around the table and make their own spring rolls, filling their mouths,” she said with a smile, and added “what if you With spring rolls in your mouth, you can’t get caught up in those stupid family arguments or have time to argue.”

The creators teamed up to present their recipes in person before Thanksgiving-look at all three below.

"Paht means sweet red beans in Korean," Molinaro said of the main ingredients in the recipe, which she kept secret until the release of her first recipe. "In my family, Thanksgiving is always a controversial moment-there is a group of people who want traditional American food, and the older generation want Korean classics-I want to create a recipe that is acceptable to both of our families."

She continued: "The red bean paste is not only much sweeter than the typical custard-like filling of traditional pecan pie, but I know that my family will immediately appreciate the familiar taste. I gave away my small pie on Thanksgiving. Since then, I have been asked to do this every year."

Ingredients for the pie crust: 1 1/2 cups (210 grams) all-purpose flour (see note) 1 tablespoon sugar 1 teaspoon salt 2/3 cups (152 grams) cold vegetarian butter, cut into 1/2-inch cubes 3 to 4 Tablespoon of ice water

Pie fillings and fillings: 3/4 cup (300 g) brown rice syrup 6 tablespoons soy or oat milk 1 cup (320 g) Pat 1/4 cup (50 g) light brown sugar 4 tablespoons (57 g) vegan Butter, melted and cooled 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups (220 g) chopped pecans 3 1/2 tablespoons (35 g) potato starch 1 cup (110 g) pecans halved

Instructions 1. To make the pie crust: In a food processor, mix flour, sugar, salt and pulses, and add butter at the same time, a few slices at a time. Add ice water, 1 tablespoon at a time, until the dough begins to form. 2. Knead the dough into a ball. Don't handle more than necessary. Wrap in plastic and refrigerate for at least 4 hours, but preferably overnight. 3. Preheat the oven to 350 degrees. 4. Make pie fillings and fillings: In a medium bowl, mix 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, gently roll out the pie dough until it is large enough to line a 9-inch pie pan. Put the crust in the pan and trim any excess dough on the edge with kitchen scissors or a sharp paring knife. Pour the filling. Put two halves of pecans on top of the filling. 6. Transfer the pie to the oven and bake until the pie filling is set (ie don't shake too much), 1 hour to 1 hour and 15 minutes. Place the pie on a metal rack to cool for 2 hours before serving.

"When I was growing up, my family had a Thanksgiving dinner, but we added our own tradition to it," Ruan said. "A holiday is a time to spend time with my family. Spring rolls are the perfect meal to share. My brothers and sisters and I will help prepare the meal, and then we will sit down and cook together."

Ingredients for the dipping sauce: 2 cups warm water 5 tablespoons sugar 1/4 cup fish sauce 1/3 cup white vinegar 1 lime 10 cloves chopped or crushed garlic 3 Thai chilies, chopped

Spring rolls: 2 1/2 pounds round steak eyes, 1 pound shrimp sliced ​​into thin slices, gutted and cut in half 1 package of firm tofu, sliced ​​1 head of green leaf lettuce 1 bunch of Thai basil 1 bunch of mint leaves 1 bunch of coriander 2 cucumbers, cut Shred 2 yellow onions, sliced ​​2 sticks of butter 1 bag of rice noodles, Bánh hỏi

Instructions for use 1. For the dipping sauce, mix warm water and sugar until the sugar dissolves. Then add the remaining dipping sauce ingredients. 2. Put the beef, shrimp and tofu on a plate. 3. Wash and plate the vegetables/vegetables. 4. Cook rice noodles according to the instructions on the package. 5. In a hot pan or electric frying pan, add 2 tablespoons of butter. After it has melted, add the chopped onions. Then add beef, shrimp and tofu. Flip as needed until fully cooked. 6. Wet rice paper in warm water. 7. Add caramelized onions, vegetables/vegetables, rice noodles, and remove the meat and/or tofu from the frying pan. 8. Roll up the spring rolls, drizzle them with sauce and serve.

"In my house, Thanksgiving has always been synonymous with tamales. As far as I can remember, a local woman near me sells homemade tamales door-to-door during the holidays," Brusard said. "We will rush to buy them before they are sold out. Then we will sit down together to eat delicious food and familiar companions. Tradition is a tradition I have always adhered to. This year, with a vegetarian explanation, everyone can ask Enjoy."

Dough ingredients: 3 cups Masa Harina, 1 cup shortening, 2 cups vegetable chili soup, 1 tablespoon salt, 1 tablespoon baking powder

Filling: 1 part spaghetti pumpkin oil coated with salt and pepper to taste

For "cheese" 1 pint butternut squash (roasted) 2 teaspoons vegetable broth 1 packet soft tofu

Note 1. For the dough, first mix together your Masa Harina, shortening, vegetable chili soup, salt and baking powder. 2. After all the ingredients are thoroughly mixed, cover the dough and move it to the filling. 3. The key to the filling is to roast the pumpkin until tender. Coat the pumpkin with oil and season with salt and pepper. This usually takes 15-20 minutes. 4. For cheese, mix soft tofu and vegetable broth in a bowl and mix with roasted butternut squash. Slowly add additional vegetable broth until smooth. 5. After the tamales are done, drizzle the cheese on the plate (add it as you like). 6. Enjoy.

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