Linda Monastra

Culinary Specialties:

• Graduate of the Natural Gourmet Institute
• Vegan, vegetarian, and pescatarian recipes 
• Recipes focusing on health-supportive cooking using whole foods and local and seasonal ingredients when possible

The granddaughter of Sicilian immigrants, Linda grew up surrounded by family recipes rooted in Mediterranean cuisine. Linda has worked in the food service industry consistently since graduating from the Natural Gourmet Institute in New York City, including recipe testing and development for cookbooks, magazines, and websites. Her food writing has appeared in Saveur, Natural Health, and Brain & Life, and Nick Jr.com. Additionally, she has worked as a line cook and pastry chef in restaurants in San Francisco, New Jersey, and Pennsylvania. 

Linda has taught cooking classes in New York City and New Jersey. Her vegan cashew cheesecake recipe was recognized in 2022 as one of the Top Ten Vegan Sweet Treats of 2022 by People for the Ethical Treatment of Animals (PETA).

Outside the kitchen, Linda can be found with a cat in her lap and knitting needles in her hands.