Thanksgiving's come and gone, and if you're anything like us, you're weary of leftovers. What to eat when you can't force down another turkey sandwich? We've got the solution: Here are the most un-Thanksgiving-like recipes we could think of. This good dose of exotica is sure to break up the monotony of turkey-sandwich leftovers. What could be more nontraditional for mid-November than an Asian-inspired main dish pasta salad with cucumbers and tofu? How about a vegetarian Tex-Mex lasagna (just in case tofu's not your bag)? Yes, here are two meat-free dishes that are "sooo not Thanksgiving," in Krista's words.

Tips for Soba With Sesame and Tofu
If you cook the soba ahead of time, make sure to rinse it well. (It tends to get slimy otherwise.)

If you can't find soba (buckwheat noodles) in the Asian section of your grocery store, you can substitute whole-wheat spaghetti.

Look for rice vinegar in the Asian foods section of your supermarket. It's a bit milder and sweeter than other vinegars.

Fresh ginger is found in the produce section of most supermarkets. It is a bumpy root with tan skin and flesh that ranges from pale greenish yellow to ivory. Look for ginger with smooth skin; wrinkled skin indicates that the root is dry and past its prime. To use fresh ginger, cut off a small piece, peel it with a vegetable peeler, and then mince the peeled section. Unpeeled ginger can be refrigerated, tightly wrapped, for up to three weeks and can be frozen for up to six months.

Sesame oil adds a wonderful nutty flavor to any dish you use it in. You can find it in the Asian foods section of your grocery store.

Choose firm cucumbers with smooth, brightly colored skins; avoid any with soft or shriveled spots. Store whole cucumbers, unwashed, in a plastic bag in the fridge for up to 10 days. Wash thoroughly just before using.

Select green onions (a.k.a. scallions) with bright green tops. They will keep for up to five days when stored in a plastic bag in the refrigerator. Don't wash them until you're ready to use them. Trim off the roots (unless otherwise specified), and use both the green and white part -- the white part has a stronger flavor.

Look for tofu in the produce section of your supermarket (near the Asian vegetables). Drain any leftover tofu, cover with fresh water, and store, covered, in the refrigerator for up to one week.

Tips for Mexican Lasagna
Select green onions (a.k.a. scallions) with bright green tops. They will keep for up to five days when stored in a plastic bag in the refrigerator. Don't wash them until you're ready to use them. Trim off the roots (unless otherwise specified), and use both the green and white part -- the white part has a stronger flavor.

Cumin is a popular spice used in Mexican, Mediterranean, and Middle Eastern cooking. It's great in chili or with chicken, beans, lentils, and vegetables. Store cumin in a cool, dark place and use within six months of purchase.

Green chiles are found in small cans in the Mexican section of most supermarkets. The canning process tends to mellow the chiles significantly, so don't be concerned about using them in this recipe.

If you don't have an 11 x 7-inch baking dish, you can purchase an inexpensive aluminum foil pan at the grocery store. Look on the aisle where the cookware is. Just be careful when handling because it's not as sturdy as a glass baking dish.