In the book, Chef Linda Soper-Kolton and Chef Sara Boan, the Sanctuary’s vegan chefs, bring its culinary program Compassionate Cuisine to life through an array of recipes intended to inspire and delight. Now, home cooks everywhere can savor and devour the same delicious and compassionate cuisine in their own kitchens.
Find diverse recipes such as:
- Blueberry Praline French Toast Casserole
- Breakfast Burritos
- Deviled Potatoes
- Buffalo Cauliflower with Blue Cheese Dressing
- Chipotle Sweet Potato Stew with Lime Cashew Cream
- Coconut Cream Pie
- And many more!
Interwoven with the recipes are stories of animal rescues, written by Sanctuary founder and director Kathy Stevens, who gives voice to the voiceless. This book shares the good news about how wonderful—and vital—it is to consider compassion first when we eat.
Forbidden Rice and Edamame Salad
Chef Linda: We eat with our eyes first, which is why food should beckon and tempt—and this salad does all of that and more. Legend tells us that black rice was referred to as “forbidden” because it was once eaten exclusively by the emperors of China to enrich health and ensure longevity. Thankfully, we can all enjoy the taste, beauty, and health benefits of black rice today. This heirloom rice is treasured for its delicious roasted, nutty taste and beautiful deep-purple color. The addition of vibrant-green edamame beans and creamy-white cashews add to the visual appeal and complement the nutritional value of the rice. Enjoy this salad as a side dish or as a complete meal—good for a weeknight dinner but also impressive enough for entertaining.
white or multi-colored quinoa
frozen shelled edamame
fresh lime juice
plus more to taste
like rice or apple cider
tamari or soy sauce
extra-virgin olive oil
toasted sesame oil
peeled and grated, about 1 Tbsp
thinly sliced, about ¼ cup
- Bring 3½ cups water to a boil. Add rice and salt. Reduce heat, cover, and simmer for about 15 minutes. Add quinoa. Stir and cover again. Cook for another 10 to 15 minutes, or until the rice and quinoa are tender. Drain any excess water and set aside. To cool the grains faster, empty them into a very large bowl or onto baking tray and spread out evenly.
- While the rice and quinoa are cooking, cook edamame according to package instructions. Drain and set aside to cool. Avoid overcooking edamame or it will result in a dull green color instead of bright green.
- To make the shiitake crisps, preheat oven to 375ºLine a baking tray with parchment paper. Remove stems and thinly slice mushroom caps. Place in a mound on the baking tray. Drizzle with the oil. Toss to coat and arrange in a single layer. Sprinkle with salt and paprika. Roast for about 25 minutes, stopping to stir about halfway through cooking time. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel–lined plate to cool. Store in a covered container in the refrigerator.
- While rice, quinoa, and mushrooms are cooking, make the vinaigrette by whisking lime juice, vinegar, tamari, olive oil, toasted sesame oil, syrup, and ginger together in a large bowl. Taste and adjust with salt or more lime juice.
- Add the cooled rice and quinoa, edamame, pistachios, and scallions to the bowl with the dressing. Toss to combine. Serve immediately, topped with pistachios and shiitake crisps. You can also chill the salad in the refrigerator for about an hour and serve cold.