Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen
Author: Linda Soper-Kolton & Sara Boan & Kathy Stevens · Subject: Cookbooks
Add love and stir! Written with passion and authenticity, Compassionate Cuisine tells the story of one of the country’s oldest and most respected 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 Author
Kathy Stevens in 2001, co-founded Catskill Animal Sanctuary, where her love of teaching, her belief that education has the power to transform, and her love of animals come together. Kathy is the author of Where the Blind Horse Sings and Animal Camp, two critically and popularly-acclaimed books about the work of Catskill, and 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. In 2012, she came to Catskill Animal Sanctuary as a guest chef, teaching Compassionate Cuisine cooking classes and leading and growing the culinary program, inspiring and educating with love, patience, and delicious food. She owns her vegan café in Fairfield, Connecticut.
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. Sharing her passion for delicious plant-based foods and living a compassionate vegan lifestyle are the great joys in her life.
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