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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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Quinoa Sweet Potato Sushi

Sometimes I'm asked if there's anything I miss since going vegan. I used to say I missed sushi (not the…

Nut and Seed Burgers with Tahini Sauce

An unusual but addictive burger, Nut and Seed Burgers with Tahini Sauce are loaded with protein (about 15 grams per…

A Quick Lesson on Protein

A Quick Lesson on Protein If you're vegan – or even thinking about going vegan, you've no doubt encountered "the…

Broccoli, Cauliflower, and Coconut Bacon Salad

This satisfying Broccoli, Cauliflower, and Coconut Bacon Salad recipe includes a deliciously creamy, sweet and tangy dressing.IngredientsFor the Coconut “Bacon”1…

Vegan Chicken and Biscuits

This rich, aromatic Vegan Chicken and Biscuits recipe is loaded with seitan and vegetables, then served over flaky, tender biscuits…

Creamy Corn Pudding

This comforting Southern favorite tastes like a cross between cornbread and creamed corn, and is a delicious, sweet side dish…

Southern-Style Cheese Ball

Southern-Style Cheese BallIngredients1 ½ cups raw unsalted cashews, soaked in water for several hours¼ cup nutritional yeast1 tbsp mellow white…

Mango Cucumber Salsa

Salsa from a jar is fine when time is tight, but when you can make something that tastes so delightfully…

Portobello Pepper Fajitas

Have you ever stopped to ask what the difference is between a taco and a fajita? The terms “fajita” and…

White Bean Cashew Alfredo Sauce

Aside from the taste, Alfredo sauce doesn't have too many other redeeming qualities. Made with heavy cream, parmesan, and lots…

Compassionate Cuisine