We also played a hilarious game: everyone gets a sheet of paper and a pen. You start by writing down a phrase on the top of the paper (I chose "bitches ain't shit but hos and tricks"), then pass it to the person next to you. That person draws a picture illustrating the phrase. Then they fold the paper so the phrase is hidden, and all that is showing is the drawing. Then they pass that to the person next to them, who writes a phrase that describes what they think is going on in the picture. Then they fold to cover the picture and pass their phrase on, etc. Continue until the page is filled up and then pile them all in the center of the room. When all the pages are done, everyone grabs one at random, unfolds it, and passes them around to read.
It's basically like visual telephone, and depending on people's creativity and drawing skills (or lack thereof) you can get some pretty hilarious results. We were laughing so hard that a couple of people felt sick. I think the winners were Ganja Santas and Steaming Choirs of Shit, plus the squirrel-raping tree stump.
Now, the recipes!
For breakfast the day of, while watching the Macy's Thanksgiving Day Parade and the Purina Dog Show: Pumpkin Waffles (G Free and Vegan) from Girl Makes Food (this is a great blog by the way).
Cranberry Sherbert and Praline-Topped Sweet Potatoes from my earlier post.
Apple Fauxsage Pecan Stuffing
- 2 lb Field Roast Apple Sage sausages, sliced into 1/4" - 1/2" rounds
- 2 carrots, peeled & finely cubed (1/8") *
- 1 Tablespoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 10 cups cubed stale bread/unseasoned stuffing mix
- 2 onions, sliced*
- 2 apples, cored & cut into small cubes
- 1 1/4 cups veggie stock
- 1/2 cup fresh parsley, chopped (optional)*
- 3/4 cup chopped pecans
- salt and pepper
- Cook sausage in 1 TBSP oil, about 5 min, stirring often.
- Add onions and carrots, cook another 3 minutes.
- Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
- Add 1 cup of stock, and bring to a boil.
- Remove from heat, stir in bread, pecans, parsley, salt and pepper.
- Spoon into a lightly greased casserole dish.
- (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
- Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining stock.
- Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.
*I hate celery so I swapped carrots in for it, but if you like that kind of thing feel free to swap it back out, or have both. I liked the color the carrots added. I used 1 1/2 large onions and used the leftover half for the gravy. I also didn't have any fresh parsley so I didn't add it. It was fine without, but would be tasty with.
Adapted from: roxanne's recipe at Food.com
Vegan Gravy*
- half a large onion, minced
- 1/4 cup Earth Balance
- 2 Tbsp all-purpose flour
- Pacific Foods mushroom broth (or 2 cups veggie broth)
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- salt & pepper
- Sautee onion in Earth Balance on medium-low heat for 10 minutes.
- Mix in flour to make a roux and stir constantly for 5 minutes, or longer as desired, until it's well combined into a smooth paste/thick sauce
- Slowly add 2 cups broth while stirring (whisk recommended)
- Add spices and salt & pepper to taste
- Simmer on medium-low heat for 10 minutes. Reduce heat if it's really boiling, a low simmer is ideal.
- Reduce heat to lowest heat and let sit until ready to serve, stirring occasionally. Add water if it's thickened too much. Serve hot!
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