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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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Tofu Benedict

Benedict is back on the menu! My compassionate take on this classic brunch dish uses pan-fried tofu instead of eggsIngredientsCashew…

Meaningful Mother’s Day Gifts

Think we humans are the only ones who have special mom-bonds? Think again. Animal mothers and their offspring have rich,…

Top 10 Veganized Mother’s Day Recipes

Mother's Day often involves food and hopefully, it's food that mom loves but didn't have to make herself! We asked–and you…

“Dear Chef Linda”…Giving Up Cheese

We get questions and comments from our readers about cooking, vegan substitutions, nutrition, and about the lifestyle changes and challenges…

Mediterranean Artichoke and Potato Ragout

A ragout is a slow-cooked French-style stew. While the French originally declared meat or fish as a necessary ingredientIngredients1 tablespoon…

Southwestern Breakfast Strata

If you've never enjoyed strata before, you're in for a treat! This breakfast casserole (sometimes described as a savory bread…

Chocolate Strawberry Shortcakes

Strawberry shortcake, a beloved harbinger of spring, unites three sublime elements; a sweet cake or biscuit, macerated strawberries, and whipped…

Spring Pot Pie

A lovely dish to make for a Sunday dinner or spring holiday, Chef Linda's vegan Spring Pot Pie is full…

A Saint Patrick’s Day Riddle

What do Saint Patrick's Day and veganism have in common? Great food and a whole lot of love! A little…

Peanut Butter Chocolate Crescents

This recipe almost didn't see the light of day. It's a shameful example of how to satisfying a craving without…

Compassionate Cuisine