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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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Beet Napoleons

Want a festive and fun appetizer…or a way to get "beet haters" to unsuspectingly eat beets? Try this recipe for…

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Roasted Dijon-Ginger Beets

Often, people who are moving toward a plant-based diet are surprised to find that instead of fewer things to eat,…

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Chia Pudding Parfait

Our daily routines are a made up of a variety of habits…some good, some not so good. Habits are important, especially…

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Roasted Broccoli and Garlic

I'm almost embarrassed to post this as a recipe, it's so simple, but I decided to after an early morning…

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Creamy Mashed Potatoes

Some holidays just aren’t complete without creamy mashed potatoes. If you're looking for a vegan version for yourself or guests,…

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Pear, Fennel & Sausage Stuffing

Even without the turkey, stuffing is an essential dish to include on the holiday table. In this version of Pear,…

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No-Bake Gingersnap Pumpkin Pie

Pumpkin pie is a must-have on Thanksgiving, and I guarantee you that this No-Bake Gingersnap Pumpkin Pie will not disappoint!…

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Raspberry Chocolate Chip Crumb Cake

recipe that I cut out some time ago. The combination of tangy, fresh raspberries, dark chocolate, and crumb topping was…

“Best Damn Vegan Biscuits”

These biscuits, from Minimalist Baker, are fluffy, tender, and the stuff that dreams are made of. Easy to make and…

Roasted Grape & Cashew Ricotta Crostini

When I roasted grapes for a recent Compassionate Cuisine cooking class, people were taken aback. Roasted grapes? What?Ingredients2 cups red…