Mina-Laura Moldovan has adapted their Thanksgiving menu to suit their vegan lifestyle
The 59-year-old from Cow Bay, N.S. has only been celebrating Thanksgiving for the past 30 years, she said.
“There are usually three days of celebrations where people just walk into our home… friends, relatives, and we just serve them whatever foods we have. Or we go to other people. No appointment needed; you just walk in.”Her favourite Thanksgiving celebration over the years was in 2017, she says. “Since we just moved to Nova Scotia and are still unpacking, and also not sure where the stores are, most likely I will not have the time to make anything significant,” she said.
2-3 chopped carrots 1 cup fresh cranberries 500 ml thick tomato juice 1. Mix all stuffing ingredients together, making sure to wash the rice well prior to adding it to the mix. No need to boil the rice, just make sure it’s drained well.
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