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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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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7 Favorite Brunch Recipes for Mother’s Day

By Chef Sara Mother's Day is just around the corner, and there are loads of ways to show your love…

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Banana Walnut Mini-Loaves

These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively)…

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Steel Cut Oat Risotto

This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it's…

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Want to Feel Your Oats?

When you think about your favorite whole grains, do oats come to mind? Typically relegated to the breakfast table (and…

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No-Bake Oatmeal Power Balls

These power balls are everything I love in a snack. They're sweet but not cloying, packed with protein and fiber…

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Roasted Broccoli and Tomato Baked Ziti

Baked ziti has a special place in my heart. It's been a family favorite for years and when it's made…

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Making Friends with Fermented Foods

  By Chef Sara Fermented foods may seem like a health fad, but humans have been intentionally fermenting foods since…

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15-Minute Curry Noodles

On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in…

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Creamy Spinach Artichoke Dip

Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!Ingredients1 cup raw, unsalted cashews1 (10-ounce)…

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Leek and Brussels Sprouts Colcannon

This dish is perfect for St. Patrick's Day or Easter, it's so good you'll find it works for any occasion…