Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Three Amigos Bean Salad

Have you ever wondered what makes three bean salad a perennial picnic favorite?Ingredients⅓ cup apple cider vinegar3 tablespoons extra virgin…

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Blueberry Cobbler

Who can resist the plump, sunny-sweetness of summer's first blueberries? Just-picked and washed, a bowl of berries begs to be…

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Macadamia Gazpacho with Mango Salsa

Culinary creativity often yields new takes on familiar favorites, like in this Macadamia Gazpacho. Traditional gazpacho, a chilled soup made…

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Vegan Menu Ideas for Easter

Holidays present special opportunities to gather around the table together and share food that is made with plants, not animals,…

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Vegan Matzo Ball Soup

Vegan Matzo ball soup? You bet! Try Chef Linda's compassionate approach to this healing and delicious classic.IngredientsFor the Matzo Balls1…

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Homemade Vegan Italian Sausage

Try this recipe and see how easy, delicious, and economical it can be to make your own vegan sausages at…

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Tender Seitan Cutlets

Replace chicken and veal with a more compassionate choice: seitan cutlets. Easy and economical, these tender seitan cutlets will be…

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Vegan Manhattan Clam Chowder

Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version.…

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Ask the Chef: Perplexed by Protein

Dear Chef Linda, I feel like I'm ready to start my vegan journey and I want to be prepared to…

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Love Yourself with Heart-Healthy Foods

February is American heart health month, created by the American Heart Association, it reminds us that there are lots of…