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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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Artichoke & White Bean Pinwheels

Here's a fun little vegan spin on traditional artichoke dip for entertaining. Instead of regular mayo, cream cheese and parmesan,Ingredients2…

A Vegan Thanksgiving Menu

This year at Catskill Animal Sanctuary, we'll start off our Thanksgiving meal with a double helping of gratitude and then we'll…

Pumpkin Pot Pie

Many family dinners in my youth included frozen chicken pot pies; Alas, my mother was not a cook. While I…

Kale and Quinoa Salad with Candied Delicata

So many ways to make a salad, so little time! Using seasonal ingredients means you'll always have a variety of…

Vegan Shortbread Sugar Cookies

If you love shortbread and sugar cookies but think you can't veganize them, guess again. A simple switch to a…

Butternut Squash Ravioli

If there is a heaven, I know these Butternut Squash Ravioli will be on the menu. Delicate, flavorful pillows of…

Vegan Pasta Dough

Homemade pasta is such a delicious and beautiful dish, one that yields a result that won't soon be forgotten. Using…

Spinach and Sage Pesto

When you think of pesto, you probably think of fragrant, summer basil. I did too, until I figured out how…

Eggplant Rollatini over Chard

Too often, people write off Italian food as too heavy or having too many "carbs."IngredientsFor the Filling1 ½ cups raw…

Tuscan Bean, Fennel & Sausage Soup

Sun-dried tomatoes, garlic, rosemary, fennel, cannellini beans all come together to give you a little taste of Tuscany.Ingredients3 tbsp olive…

Compassionate Cuisine