Michael. Our people-loving, heart-opening, sassy-girl turkey. She passed quickly and unexpectedly in her sleep after a day filled with her favorite things: roaming the Sanctuary, stealing snacks, getting hugs from her humans, doing her dinosaur run, and monopolizing the fan. Words cannot capture the scope of our grief. “Mikey” liberated herself at an early age, … Read more
Hello everyone! My name is Molly, and I am currently a junior at the University of Vermont double majoring in Food Systems and Nutrition and Food Science. I stopped eating meat when I was 16 and became vegan at 19. I love the culinary arts and my favorite part is seeing the joy on people’s … Read more
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.
Try Chef Linda’s vegan broccoli and cauliflower salad, coated in a deliciously creamy tahini dressing. Hearty, crunchy, and full of flavor!
Try Chef Linda’s vegan mushroom po’boy–a compassionate approach to a classic favorite.
By Chef Linda Preparedness, not panic, is the mood that will sustain us through the current COVID-19 crisis, especially when it comes to eating. Let’s assume your pantry is full of canned and dried goods; from beans to grains, pasta to sauces, vegetables to cereal: stay-at-home-survival for several weeks is secure. But what about the … Read more
For a simple but satisfying bowl of soup, try Chef Linda’s Roasted Cauliflower-Garlic Soup. This vegan soup gets its creaminess from cauliflower and cashews.
For some people, Thanksgiving is all about the side dishes and desserts. We sure do love the variety and decadence of everything from potatoes to pumpkin pie, Brussels sprouts to brownies. These are dishes that don’t necessarily get top billing, but instead, make up the ensemble cast that truly makes the holiday meal epic. We’ve … Read more
Who doesn’t love a big bowl of hot chili on a cold day? We’ve got lots of things cooking at the Sanctuary to pay homage to this beloved classic and keep your heart warm at the same time! Rumor has it that the original dish originated in the early 1800s in southern Texas/Northern Mexico with … Read more
This salad makes for a delicious and interesting addition to any picnic or potluck but could work just as well in cooler weather by leaving out the tomato and cucumber.
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