Add love and stir! Written with passion and authenticity, Compassionate Cuisine tells the story of one of the country’s oldest animal sanctuaries through its food.
With humor and heart, Chef Linda Soper-Kolton and Chef Sara Boan, Catskill Animal Sanctuary’s vegan chefs, bring the Sanctuary’s culinary program, Compassionate Cuisine, to life through an array of recipes intended to inspire and delight. Their recipes have been savored and devoured by thousands of visitors to the Sanctuary, and they want to share them with the world.
Interwoven with the recipes are the animals. Sanctuary founder and director Kathy Stevens writes for the voiceless many for whom the Sanctuary works so fervently to share the good news about how wonderful–and important–it is to consider compassion first when we eat.
Find recipes such as:
Blueberry Praline French Toast Casserole
Homestead Granola and Vanilla Nut Milk
Avocado Tartines with Peach Salsa
Buffalo Cauliflower with Blue Cheese Dressing
Chipotle Sweet Potato Stew with Lime Cashew Crema
Thai Burgers with Spicy Peanut Sauce
Moroccan Vegetable and Chickpea Tagine
Chocolate Chip Cookie Dough Truffles
And many more!
Catskill Animal Sanctuary wants the world to go vegan.
It’s who they are. It’s what they do.
It’s why hundreds of rescued farm animals call their place home. And it’s why they open their gates to thousands of visitors each year.
Now, home cooks everywhere can enjoy the same delicious, and compassionate cuisine served at the Sanctuary and read about the people and animals that make the Catskill Animal Sanctuary such a special place.
About the Authors
Kathy Stevens in 2001, co-founded Catskill Animal Sanctuary and is a frequent contributor to books, podcasts, and articles on animal sentience, animal rights, and veganism.
Linda Soper-Kolton graduated from the Natural Gourmet Institute for Health and Culinary Arts, with a certification from the Institute for Integrative Nutrition as a holistic health coach.
Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Sara holds degrees and certificates from Ohio University, The Natural Gourmet Institute for Health and Culinary Arts, and the Academy of Culinary Nutrition.
“…Most of the recipes are easy to prepare. This book has been written with loving care in honor of the many animal lives that have been saved. The authors are grateful for the opportunity to share their story with the world…” – Frances E. Abrams, New York Journal of Books. “Book Review: Compassionate Cuisine.“
Books by Linda Soper-Kolton & Sara Boan & Kathy Stevens
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