The Loaded Ladle periodically produces recipe zines together with volunteers and community members.

Cuizine 2017 is our latest Recipe zine. Click here to download a printable PDF copy. Produced in association with the Anchor Archive Zine Library, 3050 Almon Street, Halifax.

We also made a recipe zine in 2015! Click here to download a compact PDF of the zine, .

Did you eat something amazing at the Ladle and now can’t WAIT to make it yourself? Contact us and we will put the recipe up!

Simple Salad 

The secret to any salad is to give the vegetables an opportunity to mingle. It’s a very sensual thing.

By the end of your salad, you want a juicy cocktail to dip your bread into (Or to slurp in the company of people you trust.)

If you rush the vegetables they can only have a superficial conversation and then you will have a shallow and dry bowl. Therefore it is best to prepare salads at least an hour before the party.

The Arab Salad I like to make is simple. These juices are very happy together and will please anyone.

Make sure you dice the vegetables into tiny cubes. This way you get the most juice. Also the vegetables get a chance to speak to as many other vegetables as possible.

  • Tomatoes
  • Cucumbers
  • Onions (I prefer green)
  • Lettuce
  • Parsley
  • Olive Oil (get the most luxurious bottle you can afford)
  • Lemon Juice
  • Salt and Pepper

I am very generous with the oil. It’s a social lubricant for the vegetables that are sometimes shy. It gets their juices going, so to speak.

Magical Vegan Gravy

  • Flour (wheat or brown rice works best)
  • Oil

**oil and flour are a 1:1 ratio. For example, 1/2 cup oil + 1/2 cup flour**

  • Mushrooms, onions, peppers, or whatever else you want your gravy to taste like
  • Salt, pepper, various herbs (basil, oregano, etc)
  • Water

Mix together oil and flour well in a large saucepan over medium heat. Using a fork or whisk, stir it forever. Rice flour takes longer to cook. You can use slightly higher heat with rice flour, but pay more attention to it to prevent burning.

Once it starts to brown, keep stirring and cook for ~10 minutes (using 1/2 portions of oil and flour) or ~20 minutes (using 1 cup portions)

In a new pan, fry mushrooms, onions, peppers, or whatever you are using to flavour the gravy until soft. Add salt and pepper and herbs (we like oregano and basil)

Once the roux (flour/oil mixture) is dark and thickening, pour in water and keep stirring. It will expand. Stir until it’s the consistency of gravy / the consistency you want. Add cooked vegetables and herbs. Stir to combine.

Wait for compliments

Holiday Blueberry Cheesecake (adapted from How it All Vegan)


  • 2 cups rolled oats
  • 1/4 cup oil
  • 1/2 sugar
  • 1/4 tsp cinnamon

Combine all ingredients and press into a pan. Bake at 350 C for 10 minutes


  • 3 cups medium tofu (we use Acadiana Soy)
  • 1 cup oil
  • 1 1/2 cup sugar/sweetener
  • 3/4 cup blueberries
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup water or soy milk

Blend all ingredients together and pour on top of pre-baked crust. Let chill for several hours to ensure it all holds together. Be humble when people fall at your feet in gratitude.