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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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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Coconut Lime Hearts of Palm Fillets

Chef Linda’s recipe for Coconut Lime Hearts of Palm Fillets simmered in luscious coconut milk and ginger is perfect for a simple but elegant vegan main course.

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Sausage and Pepper Pizza Kebabs

Fire up the grill and get the Labor Day party started with Chef Linda’s Sausage and Pepper Pizza Kebabs. Vegan, scrumptious, and fun for all types of eaters!

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Frozen “Good Humor” Strawberry Shortcake

Sweet, creamy ice cream, tart strawberries, and covered in a tender strawberry shortcake coating–just like the “old days”, but better because it’s vegan!

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Creamy Broccoli, Cauliflower, and Shiitake“Bacon” Salad

Try Chef Linda’s vegan broccoli and cauliflower salad, coated in a deliciously creamy tahini dressing. Hearty, crunchy, and full of flavor!

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Deep, Dark Zucchini Brownies

Deep, Dark Zucchini Brownies

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Watermelon Poke Bowl

This dish screams summertime, both in its ease of preparation and use of ingredients. A vibrant, spicy marinade transforms sweet watermelon into a savory delight you won’t soon forget!

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Hoisin Tofu Sliders with Ginger-Almond Slaw

This scrumptious slider is perfect when you’re looking for fresh, vibrant flavors in bite-sized portions. Slider-sized sandwiches are something special, whether you serve them as an appetizer or put two or three on your plate for a full meal. The satisfying combination of textures–tender tofu, soft slider bun, and crunchy, creamy coleslaw–will have you reaching for more.

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Grilled Polenta with Summer Succotash

Summer is all about simplicity and the bounty that comes from our gardens and farmers markets which is one of the reasons we love this recipe. Zucchini, corn, and bell peppers all typify warm weather eating.

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Smoky Jackfruit Collard Green Burritos

Move over rice and bean burrito and make room for Chef Linda’s smoky jackfruit collard green burrito! This hearty, vegan recipe will not disappoint or leave you feeling guilty!

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Brussels Sprouts Slaw

Move over cabbage! Try this light and delicious Brussels sprouts slaw this summer and enjoy the light, delicate flavor and texture of this classic side dish.