Leaf Ladle

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Leaf Ladle Garden To Plate'
Welcome to wonderful world of plants 🌿 Here, you’ll find a mix of easy vegan recipes and gardening content to help you grow your own produce, eat more plants and feel inspired in the kitchen!

04/17/2026

Pistachio Butter 💚 With just 1 ingredient and a little bit of patience, you can make your own creamy dreamy pistachio nut butter at home! It's seriously so good you're going to want to eat it by the spoonful 😗

Ingredients:
3 cups pistachios (you can use more if you prefer! It's generally easier to process more rather than using too little)

Method:
1. Preheat the oven to 180°C. Spread the pistachios out onto a lined baking tray and bake for 10 minutes until lightly golden.
2. Transfer into a blender or processor and blitz until it becomes a fine meal. Use a spoon to scrape down the sides as needed and then continue the process until the nuts release their natural oils. It should eventually become a smooth and runny paste. This can take anywhere between 10-30 minutes depending on your appliance.
3. Transfer into a clean airtight jar. Enjoy on toast, in desserts or by the spoonful.

04/17/2026

Hashbrown Avo Toast 🥑🥔 Say hello to your new favourite breakfast!! As much as I love bread, crispy hashbrowns as the base has been my absolute obsession I also love adding some scrambled tofu on top! 🥰

Ingredients:
Hashbrowns, airfried until golden & crispy
Avocado mashed with lime, salt, pepper
Cherry tomatoes, halved
Homemade pickled red onion
Rocket/arugula
Fresh herbs of choice
Everything but the bagel seasoning
Chilli Flakes
Salt & pepper
Fresh lime wedge

👉 Throw it all together and that’s your meal done! This is truly a 11/10 every single time… trust me on this!! Enjoy friends 🫶🏼✨

04/17/2026

Let's build a snack plate 🍽️🍅🥒🥭🫐

Mine has: hummus, tomato + olive oil + s&p + oregano, cucumber, mini capsicums stuffed with high protein whipped tofu, roasted capsicum strips, marinated tofu 'feta', blueberries, mango, radish and marinated artichokes 🫶🏼

Recipe for the tofu 'feta' coming soon! 🤍 It has been my latest fixation, I keep heading to the fridge and snacking on it throughout the day 🫢🤤

04/13/2026

GINGER SHOTS 🫚🍋 ✨ Let's kickstart 2025 by making our own immune boosting shots at home! 👏 I've seen these being sold at cafes for $7+ PER shot and they're actually so easy (and much cheaper) to make at home!

Ingredients:
2 oranges
2 lemons
Fresh ginger to taste (start with 50g, add more or less depending on how strong you want it to be)
1/2 tsp ground turmeric
1/8 tsp black pepper
2 cups water OR coconut water if using a blender (skip if using a juicer)
Optional: 1-2 tbsp liquid sweetener of choice

Method:
1. Peel your oranges and lemon and cut into smaller wedges.
2. Wash your ginger well and cut into chunks.
3. Add all of the ingredients into your juicer. Alternately, add into a blender with the water or coconut water, pop the lid on and blend on high until smooth. Pour through a sieve and into a large bowl. Use a spoon to help filter the juice through. Alternately you can also strain it through cheesecloth/a nut milk bag instead for a smoother juice.
4. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Enjoy! 👏

NOTE: They will last in the fridge up to 1 week, but ideally are best consumed within 3-5 days. You can also freeze them and thaw out as needed so they last longer (just don’t fill up the bottles too high up).

04/13/2026

ORANGE SHOTS 🧡🍊🥕🫚 Let's kickstart 2025 by making our own juice shots at home! ✨ Plus, if you find lemon ginger shots too strong, these are perfect since the orange and carrot both add natural sweetness to balance out the ginger nicely 😊

Ingredients:
8 carrots
6 oranges
Chunk of fresh ginger, to taste (start with about a thumbs length worth and add more if you like it stronger!)

Method:
1. Wash your carrots well and slice into smaller chunks. Slice the peels off the oranges and quarter them. Use a spoon to peel the ginger and slice into smaller pieces.
2. Add into your cold press juicer. I usually start with the carrot first so I can separate the pulp and use it later, followed by my ginger and orange.
3. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Enjoy! 👏

NOTE:
✔️ These are best consumed within 3-5 days. You can also freeze and thaw out as needed so they last longer
✔️ If you don't have a juicer you could blend this mixture but you'd need to add water or coconut water then strain well. It will dilute the juice but it still works

04/13/2026

BEET SHOTS ❤️‍🔥 Let’s save money AND make energy boosting shots!! Win win 😌

You can also save the pulp from this juice to make bliss balls or baked goods with. I often like to juice the carrots separately first since it's perfect for carrot cakes + muffins!

[Makes x10 60mL/2oz shots]

Ingredients
2 apples
2 beetroots (add more if you don’t mind the taste!)
2 carrots
1 cup water (only if using blender, skip if using juicer)

Method:
1. If using a juicer, simply add all of the produce into your juicer. If using a blender, add the water and blend well then strain until smooth.
2. Transfer into shot glasses and enjoy! Alternately, you can store all the juice in one big jar and pour it out as needed. Not gonna lie I could probably drink the entire thing in one go but I love spacing it out so I have a bit to drink every morning. Enjoy!

NOTE: Ideally best consumed within 3-5 days. You can also freeze them and thaw out as needed so they last longer (just don’t fill up the bottles too high up OR freeze into large silicone ice cube trays).

04/11/2026

You’ve heard of hot honey but have you tried HOT MAPLE? 😍🌶️✨ It’s so simple yet a super delicious addition on waffles or even your fav sauces, salads & stir-fries! 🔥

Ingredients:
2 jalapenos
3 cayenne peppers
4 cloves garlic, thinly sliced
250mL pure maple syrup
Optional: 1-2 birds eye chilli if you want it more spicy!

Method:
1. Thinly slice your chillis and garlic and place into a clean jar.
2. Pour in the maple syrup, ensuring that it covers all of the ingredients.
3. Give it a stir, pop the lid on and transfer it into the fridge. It’ll taste best and stronger as you let it sit.
4. When ready to use, enjoy with your favourite meals or add into sauces for a sweet and spicy kick.

*NOTE: Correct me if I’m wrong but the reason why I transfer this directly into the fridge instead of leaving it at room temperature is because the maple syrup will not ferment the ingredients so there’s no point. Feel free to experiment and see how you go!

04/11/2026

Sesame Miso Crunch Salad 🍃 If you want an umami packed salad that is full of incredible flavours and textures, SAVE this recipe and try it ASAP 👏

Serves: 2
Prep: 15 minutes
Cook: 15 minutes

TOFU
½ block (225g) firm tofu
2 tsp sesame oil
2 tsp soy sauce

DRESSING (ended up doubling what I filmed)
3 tbsp white miso paste
2 tbsp tahini
2 tbsp sesame oil
2 tbsp maple syrup
¼ cup rice wine vinegar

SALAD
1 cup (100g) green cabbage, thinly sliced
1 cup (40g) kale, very finely sliced
1 cucumber, halved and thinly sliced
4 stalks green onions, thinly sliced
1 cup (150g) frozen shelled edamame

CRUNCH TOPPING
2 tbsp roasted peanuts
2 tbsp fried shallots
1 tbsp toasted white sesame seeds
1 tbsp black sesame seeds

METHOD:
1. Remove your tofu from your packaging and drain any excess liquid. Use a paper towel or clean tea towel to gently absorb any excess liquid from the tofu as well. Cut in half then cut one of the halves into bite sized cubes. Add into a bowl and toss well with the sesame oil and soy sauce. Airfry at 180°C for 15 minutes or until golden and crispy.
2. In the meantime, bring a small pot of water to the boil. Once boiling, add in your edamame and blanch for 1-2 minutes. Drain, rinse with cold water and drain again. Add into a large bowl with the prepped veggies.
3. Add all the dressing ingredients into a small bowl and whisk well.
4. Add all the crunchy toppings into a bowl and mix together.
5. Once tofu is ready, combine all of the ingredients and pour on the dressing. Toss well to combine and enjoy!

04/11/2026

Let's build a snack plate 🥰🍅🥑🥒🥖
Mine has: hummus, tomato + s&p + capers + fresh dill, cucumber, avocado, sourdough, pickled onions, sauerkraut, sun dried tomatoes, marinated artichokes, grapefruit, blueberries

04/09/2026

Mango Chia Pudding 🥭 Say hello to your new fav breakfast! It's fruity, creamy and so so satisfying 🫶🏼 With just a few minutes of prep you'll have brekkie ready for you the next morning 😌

Note: You can also just have it as a little snack instead! Adjust the portions + toppings accordingly. You can also add protein powder or increase the protein depending on the choice of milk + yogurt 💛

[Serves: 2]

Ingredients:
2/3 cup milk of choice (I used soy)
1/3 cup yogurt (I used coconut)
1/2 cup (~80g) fresh or frozen mango
1 tbsp maple syrup
1/4 cup chia seeds

Method:
1. Add the milk, yoghurt, mango and maple syrup into a blender and blend until smooth.
2. Pour into a container and add in the chia seeds. Stir through until well combined.
3. Pop the lid on and refrigerate for at least 2-3 hours or overnight.
4. When ready to serve, add on your favourite toppings and enjoy!

04/09/2026

Whipped Tofu on Toast with 40g of plant protein 💪🏼🍞🌱

Welcome to episode 1 of the ✨High Protein Vegan✨ series! We're kicking it off by making a savoury breakfast thats creamy, fresh and super satisfying!

NOTE: The calories + macros will vary depending on the ingredients you use. I’ve used a high protein extra firm tofu rather than silken tofu (more protein) and high protein soy milk. You can also opt for a high protein bread/bagel/muffin too!

👉 Cals: 569 (for 2 slices + including the toppings)
Carbs: 41g | Protein: 40g | Fat: 27g

Whipped tofu ingredients:
150g firm tofu (protein content will vary depending on the brand, mine came to 24g)
1 tbsp tahini
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsp white miso
1/4 tsp salt, or more to taste
1/4 tsp freshly cracked black pepper
Unsweetened soy milk, to blend (start with 1/4 cup and work your way up, esp if tofu is less firm. I ended up using 1/2 cup)

To serve: Bread of your choice
Toppings: Highly customisable, but I used cucumber, edamame (extra protein!), dill, lemon zest, h**p seeds, pepper. Pickled onions and some balsamic vinegar or glaze would be soo good on this too!

Method:
1. Drain your tofu and remove any excess liquid by pressing or drying thoroughly with clean paper towels or tea towels.
2. Add all the whipped tofu ingredients into a blender and blend until smooth and creamy.
3. Use immediately or transfer in a jar or container and place into the fridge for up to 3 days.

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