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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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Crunchy Edamame, Pear and Walnut Salad

Fresh, light, delicious, and packed with protein as an added benefit, Chef Linda's Crunchy Edamame, Pear, and Walnut Salad is…

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Buffalo Mushroom Po’Boys

Try Chef Linda's vegan mushroom po'boy–a compassionate approach to a classic favorite.IngredientsFor the Tartar Sauce½ cup Vegan mayonnaise 2 tbsp…

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Veggie Burger Round Up

veg-gie burg-er noun 1.  patty made from a wide variety of vegetables, beans, grains, herbs, and spices, generally topped with…

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Humble Stew with Tomatoes, Potatoes, and Chickpeas

From the humblest of pantry ingredients; forgotten potatoes, canned tomatoes, and dried chickpeas, comes a delicious, bright, and satisfying stew.…

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Lemon Linguini with Roasted Asparagus

A humble feast for a family, Chef Linda's Lemon Linguini with Roasted Asparagus is made with a light cream sauce…

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Mung Bean Stew with Sweet Roasted Cherry Tomatoes

Mung beans? Yes! Try Chef Linda's luscious, creamy, comforting stew made from this amazing super-bean. Ingredients[cooked-ingredients checkboxes=false]Directions[cooked-directions numbers=false]

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Peanut Butter Chocolate-Chocolate Chip Cookies

Looking for a decadent treat without the guilt? Try Chef Linda's vegan Peanut Butter Chocolate-Chocolate Chip Cookies made with beans…

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Staying in for Easter? Here’s Our Menu Picks

By Chef Linda Looks like we'll all be staying in this Easter but the coronavirus can't keep this holiday from…

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Smoky Collards, Black Eyed Peas, and Garlicky Grits

Try Chef Linda's vegan recipe for Smoky Collards, Black-Eyed Peas, and Garlicky Grits for the best in nutritious comfort foods.…

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COVID-19 Cooking Tips: Preserving Your Food…and Your Sanity

By Chef Linda Preparedness, not panic, is the mood that will sustain us through the current COVID-19 crisis, especially when…