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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Mediterranean Lima Beans

For a luscious and satisfying dish made largely from the pantry, try Chef Linda's Greek-style stewed lima beans. Works deliciously…

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Roasted Cauliflower-Garlic Soup

For a simple but satisfying bowl of soup, try Chef Linda's Roasted Cauliflower-Garlic Soup. This vegan soup gets its creaminess…

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Finding Comfort in the Kitchen

By Chef Linda In times of stress, uncertainty, and anxiety, food tends to be one of the few things that…

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Creamy Fettuccine Alfredo with Peas and Palm

You can have the creamy, delicious taste of Alfredo sauce without the heavy and unhealthy dairy. Try Chef Linda's scrumptious…

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A Valentine to Planet Earth

In February, the Hollywood Foreign Press Association made what's being called a bold decision: It served a vegan meal at…

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No-Bake Chocolate Ganache Opera Cake

Opera cake is a French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache…

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Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops

Inspired by the 2020 Golden Globe vegan menu, Chef Linda's Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops is…

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Rainbow Tartare of Carrot, Beet, and Avocado

Tartare is used to describe a dish that is served raw, often made with steak or salmon. Try Chef Linda's…

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How to Veganize Anything

By Chef Linda What if we didn't have to give up the foods we love in order to be vegan?…

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Pecan Caramel Skillet Brownies

Rich, fudgy, and gooey–a brownie you can eat with a spoon. Is there anything better? Oh, yes. The fact that…