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Jul 27 2019

Compassionate Cuisine | Catskill Animal Sanctuary Book Signing & Plant-Based Recipe Demos with Linda Soper-Kolton

  • 11:00am
  • 37b north front street, kingston, ny 12401

THIS EVENT IS FREE AND OPEN TO THE PUBLIC

Join us and Linda Soper-Kolton, chef/author of the Catskill Animal Sanctuary’s latest book release, Compassionate Cuisine | 125 Plant-Based Recipes from our Vegan Kitchen, for a book-signing and demo of recipes from the book!

11:00am to 11:30am | Seaside Summer Rolls
12:oopm to 12:30pm | Greek Watermelon Salad

The Seaside Summer Rolls were inspired by lobster rolls and are served on a toasted split top roll, but made instead with sauteed shiitake mushrooms and hearts of palm.  The Greek Watermelon Salad has kalamata olives, tomatoes, and some surprising savory ingredients not often paired with watermelon…plus a yummy tofu feta that will indefinitely “up” your vegan cheese game!

ABOUT THE BOOK
After seven years of designing recipes and teaching vegan cuisine at the Sanctuary, Chefs Linda Soper-Kolton and Sara Boan are delighted to tell the story of Compassionate Cuisine through an array of vegan recipes that will inspire and delight.

These recipes have been savored and devoured by thousands of visitors to the Sanctuary, and can now be enjoyed in kitchens all over the world. Interwoven with the recipes are stories about some of the Sanctuary’s beloved animals, written by Founder and Director Kathy Stevens (who is also the author of two other Sanctuary volumes, Where The Blind Horse Sings and Animal Camp).

The cookbook contains 125 savory and sweet recipes, including Sanctuary favorites including Blueberry Praline French Toast Casserole, Buffalo Cauliflower with Bleu Cheese Dressing, Moroccan Vegetable and Chickpea Tagine, Chipotle Sweet Potato Stew with Lime Cashew Crema, Coconut Cream Pie and Chocolate Chip Cookie Dough Truffles.

ABOUT THE CHEF / AUTHOR
Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season before returning to her vegetarian and vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary and the urgency of the mission, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to cook, teach, write, and kiss pigs.  Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, her early memories of mealtime included mashed potatoes made with milk powder and potato flakes, Friday’s clean-out-the-fridge “spaghetti surprise,” and a lot of liver. Linda learned to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering for roommates, coworkers, and anyone else she could find. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others. In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute. Combining her chef’s training with certification as a holistic health coach from the Institute for Integrative Nutrition, Linda is driven to love and influence others through compassionate, plant-based eating. When she’s not in the kitchen creating, she’s probably looking for her glasses.