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 this place home, and why the Sanctuary opens its gates to thousands of visitors each year. Written with love and authenticity, Compassionate Cuisine tells—through its food—the story of one of the country’s oldest and most respected animal sanctuaries.
Compassionate Cuisine
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
Ingredients
- ¾ cup black rice
- ½ tsp salt
- ½ cup white or multi-colored quinoa rinsed
- 2 cups frozen shelled edamame thawed
Shiitake Crisps
- ½ pound shiitake mushrooms
- 3 Tbsps olive oil
- ½ tsp salt
- ½ tsp smoked paprika optional
Vinaigrette
- ¼ cup fresh lime juice plus more to taste
- 3 Tbsps mild vinegar like rice or apple cider
- 3 Tbsps tamari or soy sauce
- 2 Tbsps extra-virgin olive oil
- 2 Tbsps toasted sesame oil
- 1 Tbsp maple syrup
- 2-inch piece ginger peeled and grated, about 1 Tbsp
- Salt to taste
To Assemble
- ½ cup shelled salted pistachios
- 2 scallions thinly sliced, about ¼ cup
Instructions
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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.
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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.
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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.
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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.
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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.
Recipe Notes
Recipe reprinted from Compassionate Cuisine with permission. Photo by Alexandra Shytsman.
