Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton, Sara Boan, and Kathy Stevens
After seven years of designing recipes and teaching vegan cuisine at the Sanctuary, we are delighted to tell the story of Compassionate Cuisine through an array of recipes that we hope will inspire and delight you. Interwoven with the recipes are stories about some of the Sanctuary's beloved animals, written by Founder and Director Kathy Stevens.
The cookbook contains 125 savory and sweet recipes, including Sanctuary favorites:
Blueberry Praline French Toast Casserole, Buffalo Cauliflower with Bleu Cheese Dressing, Moroccan Vegetable and Chickpea Tagine, Chipotle Sweet Potato Stew with Lime Cashew Cream, Coconut Cream Pie, Chocolate Chip Cookie Dough Truffles, and many more!
"Compassionate Cuisine proves there is zero sacrifice in switching to a healthy, environmentally conscious, compassionate way of eating because the food is fantastic! These recipes can go head to head with any animal based dish and will win! They're that delicious! An added bonus is learning about all the lives you're sparing and the suffering you're preventing. Bottom line: this book will revolutionize your life!"
– Jane Velez-Mitchell, New York Times Bestselling Author/Journalist
About the Authors:
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. She takes her message of kindness to all beings and the urgent imperative of veganism to conferences and colleges in the US and Canada. Kathy lives on the grounds of Catskill in Saugerties, New York, with her dogs Chumbley and Scout, and kisses many critters every day.
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. Seven years later, she continues to strategize, teach, blog, and kiss pigs.
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. When she's not cooking, you can find her knitting and spinning with vegan fibers, snuggling with her cats, and spending time with her partner. Sara lives in Peekskill, New York.
Alexandra Shytsman is a food photographer, recipe developer, and blogger at The New Baguette.