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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Edamame Quinoa Salad

By Chef Linda

If you ever wondered where to get your protein, you should give this crazy-delicious salad a try. Edamame, tofu, and quinoa are each complete proteins on their own, so this is a perfect dish to cover all the bases when it comes to protein. If you have other cooked grains, feel free to substitute for the quinoa. Add crunchy cabbage to get your greens in, a spicy and flavorful Asian dressing, and some sea vegetables (loaded with healthy minerals!). Then toss in some sesame seeds for a boost of calcium, and you've got a nourishing and delicious meal, sure to satisfy your tastebuds, appetite, and any questions you might get from curious onlookers who can't believe that vegans can get their protein from plants. 

Notes on ingredients:

Edamame beans are fresh, young soybeans, most often found in the frozen section. 

Seasoned tofu comes in a variety of flavors. If you can't find it pre-seasoned, plain, extra-firm tofu will work fine. It will absorb the flavors of the dressing.

Sea vegetables are loaded with minerals like calcium and also contain vitamins A and C, among many other benefits. Sea vegetables also contain iodine, which is critically important to maintaining a healthy thyroid. Look for them in the ethnic foods aisle.

…oh, and that gorgeous flower in the photo is an edible flower called a nasturtium. Farmers markets often sell edible flowers.

Ingredients

 2 cups shelled edamame beans, defrosted
 2 cups cooked quinoa
 2 cups Asian/Napa cabbage or bok choy, thinly sliced
 8 oz seasoned tofu, cut into 1/4 inch cubes
 1 large garlic clove, peeled and grated or minced
 1 (2-inch) piece of fresh ginger, grated
 2 tbsp tamari or soy sauce
 2 tsp rice vinegar
 2 tbsp olive oil
 2 tsp toasted sesame oil
 ¼ cup sesame seeds
 ¼ cup dried arame or wakame, soaked for 5 minutes and drained (optional)
 Coarse salt and freshly ground black pepper, to taste
 Juice from one large lemon

Directions

In a large bowl, make the dressing by whisking together the grated garlic, ginger, tamari, vinegar, olive oil, sesame oil, lemon juice and zest. Toss in the edamame, quinoa, cabbage, and tofu. Sprinkle with sesame seeds and toss. Taste and adjust seasonings. Serve, garnished with arame.

Edamame Quinoa Salad

Edamame Quinoa Salad

DifficultyEasy
YIELDS
6 to 8 servings

edamame quinoa salad
INGREDIENTS

 2 cups shelled edamame beans, defrosted
 2 cups cooked quinoa
 2 cups Asian/Napa cabbage or bok choy, thinly sliced
 8 oz seasoned tofu, cut into 1/4 inch cubes
 1 large garlic clove, peeled and grated or minced
 1 (2-inch) piece of fresh ginger, grated
 2 tbsp tamari or soy sauce
 2 tsp rice vinegar
 2 tbsp olive oil
 2 tsp toasted sesame oil
 ¼ cup sesame seeds
 ¼ cup dried arame or wakame, soaked for 5 minutes and drained (optional)
 Coarse salt and freshly ground black pepper, to taste
 Juice from one large lemon

DIRECTIONS

In a large bowl, make the dressing by whisking together the grated garlic, ginger, tamari, vinegar, olive oil, sesame oil, lemon juice and zest. Toss in the edamame, quinoa, cabbage, and tofu. Sprinkle with sesame seeds and toss. Taste and adjust seasonings. Serve, garnished with arame.

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