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Recipes Appetisers & Snacks

Appetisers & Snacks Recipes

Quinoa Sushi

Quinoa Sushi

Cook quinoa in vegetable stock in a pot for 15-20 minutes. Allow to cool before adding salt, sugar and rice vinegar. Stir well and set aside. Place a sheet of seaweed onto a bamboo sushi rolling mat (or on a cutting board), with the shiny side face down. Take one-third...
Thai Spiced Tofu Balls

Thai Spiced Tofu Balls

Put all of the ingredients, except the sesame seeds and oil, into a food processor and blend until combined. Roll the mixture into approximately 16 balls. Coat each ball in sesame seeds and place in fridge for 30 minutes. Cover a frying pan with about 1 cm of oil over...
Squash, cranberry & mango parcels

Squash, cranberry & mango parcels

Cut the squash in half and remove the seeds. Brush with olive oil, place cut-side up on a baking tray and roast at around 200 degrees Celisus for about 30 minutes or until cooked. Unroll the pastry and roll it out to make it into a square shape. Divide the...
Asparagus Rolls

Asparagus Rolls

Lightly toast sesame seeds in a small dry pan over medium heat. Set aside. In a small bowl, combine the sesame oil, lemon juice, maple syrup and half the lemon zest, finely chopping it before you add it in. Remove filo from packet and carefully place four to six sheets...
Potato Pancakes

Potato Pancakes

Coarsely grate potatoes and season with salt and pepper. Leave for 10 minutes before draining off liquid. Add flour and mix well. Chop onion, garlic and chives finely, and mix with potato mixture. In a heavy pan, heat half of the oil and margarine. Place two heaped tablespoonfuls of the...
Pumpkin Muffins

Pumpkin Muffins

Preheat oven to 200 degrees Celsius. Lightly grease muffin tins. Sift together flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds full. Bake for 18 to...
Salt and pepper tofu

Salt and pepper tofu

Place tofu on paper towels on kitchen bench. Place a heavy object on top for at least 15 minutes to squeeze out excess water. Change paper towels, if required. Cut tofu into cubes. Mix the salt, garlic powder and black pepper together. Coat tofu cubes and leave for 1-2 hours...
Summer pickles

Summer pickles

Makes 1½ cups These simple, pickled vegetables round off a traditional relish tray or can be served as an appetite-whetter. The recipe can be improved with celery hearts that yield larger, paler slices than stalks. Red chillies create a pretty colour contrast, but any hot chillies will work well in...
Samosas

Samosas

Samosas can be prepared ahead of time and can be frozen for a month. Before freezing fry them until they change colour to a very light golden brown. Once at room temperature place them in airtight bags to freeze. Dough: Mix the flour, semolina flour, salt, salt, oil and water...
Stuffed Vine Leaves

Stuffed Vine Leaves

Blanch the vine leaves in a large pan of boiling water for two minutes. Drain and set aside. Place the stock, rice and lentils with the garlic, capers, olives and fennel seeds in a large, heavy-bottomed pan. Bring to the boil and simmer gently for 15 minutes or until cooked....
Vegetarian Gyoza

Vegetarian Gyoza

These little Asian dumplings are full of flavour  Defrost gyoza wrappers overnight in the fridge. Combine the ingredients of the dip, adjusting quantities to your taste. Set aside. Finely chop garlic, onion, cabbage, mushroom and tofu. Finely grate the carrot, zucchini and ginger. Sauté garlic and onion in one Tbsp...
Strawberries & Cream Ice Blocks

Strawberries & Cream Ice Blocks

Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity. Make time: 5–10 mins | Soak...
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