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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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Mushroom Barley Soup

Mushroom Barley SoupIngredients1 tbsp olive oil1 large yellow onion, chopped3 stalks celery, chopped3 medium carrots, chopped1 lb cremini mushrooms, tough…

Marinated Portobello Burgers

Marinated Portobello Burgers, bathed in a rich and savory marinade, are a juicy, satisfying stand-in for beef burgers.Ingredients6 whole portobello…

Kale and Strawberry Salad

This Kale and Strawberry Salad is a delicious synergy of several different calcium and iron-containing foods. Kale, especially the darker…

Cannellini and Collard Greens Stew

This flavorful Cannellini and Collard Greens Stew, aside from being incredibly delicious and quick to make, is a nutritional powerhouse.Ingredients1…

Smoky Kale Chips

These Smoky Kale Chips are a great way to satisfy your crunchy-salty cravings, while also providing a sizable dose of calcium.Ingredients1…

Ask the Chef: Vegan Iron Sources

"Dear Chef Linda, everyone's always concerned about getting enough protein on a vegan diet. I don't hear much about other…

Broccoli Carrot Teriyaki Salad

Simple ingredients can often yield the best results in the kitchen. Broccoli and carrots aren't the most trendy or exotic…

Restaurant Reviews: The Grange and Like No Udder

Summer weekends are perfect for short getaways…and eating out. The first part is easy. The eating out part, not so…

Summer Fruit Salsa

This flavorful and tangy salsa is made even more delicious with the addition of sweet, ripe summer fruit. Choose between…

Pozole

Pozole, a beloved red chile and hominy stew, is traditionally made with pork. In this vegan version, small red beans…

Compassionate Cuisine