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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Macho Chili Nachos

Serving up snacks for hungry Super Bowl fans? Try Chef Linda's macho nacho taco bake. Full of protein and rich…

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Soup’s On for National Soup Month

By Chef Linda January is National Soup Month, and for good reason! Soup is the perfect meal this time of year;…

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Cuban Jackfruit Sandwich

Cuban Jackfruit SandwichIngredients¼ cup orange juice¼ cup lime juice¼ cup vegan mayonnaise3 tbsp maple syrup2 tbsp tamari, soy sauce, or…

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Swedish Meatballs and Gravy

Swedish Meatballs and GravyIngredients2 tbsp olive oil1 medium eggplant, about 1 pound, peeled and cut into 1-inch cubes1 small onion,…

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Scarlet Black Bean Burgers

Scarlet Black Bean BurgersIngredients2 tbsp of oil for baking tray1 medium beet, peeled and cut into 1-inch pieces, about 1…

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Kick Off A a Plant-Based New Year

By Chef Linda Get healthy. Eat clean. Feel better. These are among the top promises we make to ourselves at…

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Vegan Hanukkah-Inspired Recipes

By Chef Linda The holidays are about tradition–old and new. Food plays a starring role in many of these traditions…

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12 Days of Vegan Holiday Cookies

Being vegan doesn't mean giving up on the treasured ritual of holiday baking. Easy substitutions, creative workarounds, and the simple…

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Italian-Inspired Orange Rosemary Thumbprint Cookies

Italian-Inspired Orange Rosemary Thumbprint CookiesIngredients2 sticks (16 tablespoons, or 1 cup) vegan butter, softened1 cup granulated sugar2 tbsp cornstarch2 tsp…

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Maple-Glazed Pecan Blondie Bars

Maple-Glazed Pecan Blondie BarsIngredientsFor the blondies:1 tbsp ground flaxseed1 stick (8 tablespoons, or 1/2 cup) vegan butter, melted½ cup brown…