LATEST POSTS HERD AROUND THE BARN
Shindig 2019 Has Been Cancelled đź’”
Hello, friends. We had to make a tough decision yesterday. To keep our animals, staff, volunteers, and visitors safe, we made the difficult decision to cancel Shindig and all public tours this weekend (the 20th and 21st). There’s a National Weather Service hazardous...
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All Beings Considered: The Sanctuary's Podcast Has Arrived!
All Beings Considered has arrived! Catskill Animal Sanctuary Founder/Director Kathy Stevens has been one of the nation’s leading voices calling for humanity to adopt veganism— and now she's taking her message to the global stage. Join this award-winning teacher,...
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Top 10 Tips for Vegan Grilling
Summer’s warm weather teases our primal instincts to be outdoors as much as possible, especially when it comes to eating. But sometimes, vegans feel that the grill is the domain of meat-eaters. Not so! Don't get stuck indoors making meals over a hot stove. And don't...
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Upcoming Events at the Sanctuary
There's always something wonderful happening at Catskill Animal Sanctuary! Our Life After Cheese class on June 15th still has a few spots open! We're open for tours on Thursday, July 4th Our Shindig celebration is Saturday, July 20th Camp Kindness starts July 8th Join...
read moreCompassionate Cuisine Recipes
Sausage, Sweet Potato, and Kale Hash
By Chef Sara If you’re looking for fun and creative new ways to use sweet potatoes, you’ll love this crowd-pleasing recipe. Prepared vegan sausages add tons of flavor and protein, and kale adds gorgeous color and great nutrition. After the first bite, you’ll see why... read more
Lentil, Quinoa, and Couscous Salad
By Chef Linda Often when we're hungry, our go-to choices aren't ones that nourish us healthfully. With just a little planning, you can have delicious choices at the ready, like this easy salad made with simple ingredients from your fridge and pantry. All you need is... read more
Grilled Polenta with Summer Succotash
By Chef Linda Summer is all about simplicity and the bounty that comes from our gardens and farmers markets which is one of the reasons we love this recipe. Zucchini, corn, and bell peppers all typify warm weather eating. We've taken some liberties with the term... read more
Breakfast Nachos
By Chef Sara Nachos for breakfast? You bet! An easy Southwestern-style tofu scramble serves as the “meat” here, with black beans added for even more protein. Pickled jalapeños and shredded vegan cheese (pepperjack-style is our favorite) add loads of flavor. If you’re... read more
