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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Gingerbread Pear Upside Down Cake

Winter calls for warming spices and there’s no better place to find them than in this Gingerbread Pear Upside Down Cake. Moist and dense, topped with rich caramel and sweet, tender pears, there’s almost nothing that will go better on your holiday table this year. 

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Cashew-Macadamia Cheesecake

Cashew-Macadamia Cheesecake

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Curried Sweet Potato-Apple Soup with Candied Pepitas

This soup recipe was developed for a Thanksgiving cooking class when warming flavors and seasonal produce were top of mind.

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Steel Cut Oat Risotto

This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it’s also vegan. While most risotto can easily be a scrumptious vegan food by using vegetable broth and eliminating the cheese,

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Roasted Broccoli and Tomato Baked Ziti

Baked ziti has a special place in my heart. It’s been a family favorite for years and when it’s made with a quick tofu ricotta that gets stirred in for richness, everybody’s happy. But when the weather is warming up and a dish that’s

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Manhattan Mushroom Chowder

Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,

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Hot Pink Pasta and Pistachio Pesto

Bright pink, earthy, and punctuated with a sassy pesto, this vibrant dish is perfect to serve to someone you love.

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Super Bowl Stromboli

There’s never been a Super Bowl tie, until now! These two stromboli fillings are equally scrumptious and deserve to go head-to-head on game day,

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Butternut-Pear Soup with Candied Coconut and Pepitas

When winter wears you down, soup can be restorative and comforting. Butternut squash and pears make fast friends in this silky soup and fresh ginger livens up the party with its warm, spicy bite. Coconut cream, not dairy

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Winter Watercress, Orange, and Fennel Salad

Cold days and dark nights can make spring feel far away. Sometimes a little sunshine on our plate can cheer and revive us this time of year.