We made a recipe zine! Including, but not limited to our favourite meals, solidarity serving favourites, and society collaboration meals!
Click here to download a compact PDF of the zine, ask us for a physical copy, or see scans below.
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!
Magical Vegan Gravy
- Flour (wheat or brown rice works best)
**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)
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.