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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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Super Bowl Stromboli

There's never been a Super Bowl tie, until now! These two stromboli fillings are equally scrumptious and deserve to go…

Favorite Plant-Based Super Bowl Recipes

Favorite Plant-Based Super Bowl Recipes Whether you're in to win it, or just love a reason to have a party,…

Winter Watercress, Orange, and Fennel Salad

Cold days and dark nights can make spring feel far away. Sometimes a little sunshine on our plate can cheer…

Amaranth Breakfast Porridge with Blueberries and Hemp Seeds

Oatmeal is well and good for breakfast, but have you tried amaranth? The tiny grains look like a miniatureIngredients¾ cup…

Butternut-Sage Crostini with Herbed Cashew Cheese

This elegant fall appetizer has several steps, but most can be made well in advance to save time. To simplify…

Oatmeal Sandwich Cookies with Maple Cream

If you have fond memories of a certain packaged oatmeal sandwich cookie, this grown-up vegan makeoverIngredientsCookies1 cup brown sugar, packed½…

Seitan Marsala

Our vegan take on this Italian favorite starts with delicious homemade seitan cutlets, which can easily be made ahead and…

Mushroom and Pea Farro Risotto

Risotto is a northern Italian rice dish, generally made with white arborio rice, slowly cooked in broth to a creamy…

Compassionate Crab Cakes

If your heart swoons for crab cakes but you want a compassionate approach, try Chef Linda's vegan crab cakes and…

Free-Form Garden Lasagna

Summer calls for less formality, less structure. It also screams abundance and fresh, good food. This dish reflects the druthers…

Compassionate Cuisine