Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Born and raised in the Appalachian foothills of southeastern Ohio, Sara learned to cook in the kitchens of her mother and grandmothers, where she learned the importance of home-grown ingredients, time around the table with family and friends, and infusing every dish with love. She continues this legacy in her sold-out cooking classes and popular food demonstrations, where she showcases delicious vegan recipes with a...
Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Born and raised in the Appalachian foothills of southeastern Ohio, Sara learned to cook in the kitchens of her mother and grandmothers, where she learned the importance of home-grown ingredients, time around the table with family and friends, and infusing every dish with love. She continues this legacy in her sold-out cooking classes and popular food demonstrations, where she showcases delicious vegan recipes with a side of compassion and kindness. 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.
Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to operating her vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to strategize, teach, blog, and kiss pigs. Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, early family memories of potatoes boiled without water, Friday’s clean-out-the-fridge “spaghetti surprise,” and holiday mashed potatoes made with milk powder and potato flakes inspired Linda to learn how to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering. She eagerly shared these meals and treats with roommates and co-workers. 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 for Health and Culinary Arts. Combining a certification from the Institute for Integrative Nutrition as a holistic health coach and a lifelong love of nature and all its beings, Linda is driven to love and influence others through compassionate, plant-based
Crispy Sesame Tofu with Spring Asparagus Stir-Fry
olive oil
1 block Organic tofu
4 ¼ tsp. ginger, minced
4 ¼ tsp. garlic, minced
¼ cup mirin
¼ cup tamari
2 Tbs. dark sesame oil
2 t. hot sesame oil (optional)
2 Tbs. toasted sesame seeds
1 onion, cut into slivers
1 carrot, chopped
1 bunch broccoli, cut into florets
1 bunch Asparagus, cut into 2 inch pieces
1 bunch kale, chopped
½ c frozen corn
4 scallions, thinly sliced, for garnish
1. Cut block of tofu into thirds and lay on dish towel to absorb water. Cover with
another dish towel and press lightly. Then cut into cubes.
2. In a cast iron pot, heat olive oil, then add tofu cubes and sauté until slightly
browned. Add 2 tsp ginger and 2 tsp garlic and sauté a few minutes more.
3. Add mirin, tamari, sesame oils, and sesame seeds.
4. Meanwhile, in a wok, sauté onion in olive oil until translucent. Add carrots and
continue frying, adding more olive oil as needed.
5. When soft, add 2 tsp garlic and 2 tsp ginger. Add broccoli and continue cooking
until soft.
6. Add the kale, and corn and sauté 2 minutes.
7. Deglaze pan with mirin and tamari.
8. Add dark sesame oil, hot sesame oil, and tamari to taste. Remove vegetables
from wok and place on a platter.
9. Using the same wok, add a little bit of olive oil, asparagus and remaining garlic
and ginger, sauté for 2 minutes, splash with mirin and tamari. Remove
asparagus and place on top of other vegetables.
10. Serve on platter with sesame tofu.
11. Garnish with scallions and serve with brown rice or other grain.
