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Recipes

Tutti Frutti Quinoa Salad with Pesto

Tutti Frutti Quinoa Salad with Pesto

For the pesto: Place the dried ingredients in a food processor, and process finely chopped, then gradually add the oil until a thick paste forms. Season with salt. Set aside. Salad: After griddle-panning the eggplant, pepper and zucchini, set them aside in bowls. Add the salad ingredients (except the citrus...
Beetalicious Canape

Beetalicious Canape

Mix apple cider vinegar and maple syrup together. In a glass container, marinate the beetroot cubes in the mixture in the fridge overnight. When ready to serve, cut cucumber into cubes and place on top of a marinated diced beetroot. Add a small bunch of herb, season with a pinch...
Pomegranate, Fennel & Nut Feta Salad

Pomegranate, Fennel & Nut Feta Salad

Macadamia nut feta: Place the macadamia nuts, water and probiotics in a blender and blend until creamy smooth. Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top. Leave nut cheese to culture for...
Tropical Salad

Tropical Salad

Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside. Pour coconut milk into a large measuring cup. Add water to make 2 1/2 cups. Pour into a large saucepan. Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to...
Peanut Sweet Potato Salad

Peanut Sweet Potato Salad

Combine all of the salad ingredients in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad and toss gently to coat. Refrigerate for at least one hour before serving.
Vietnamese-style Warm Salad

Vietnamese-style Warm Salad

Combine dressing ingredients in a cup and set aside. Fry the mock abalone in the sesame oil for about 4-5 minutes, turning frequently. Meanwhile, cook the noodles according to the instructions. Place noodles in a bowl and top with all salad ingredients and mock abalone. Mix dressing and pour over...
Warm Red Cabbage Salad

Warm Red Cabbage Salad

Preheat oven to 180 degrees Celsius. Toss the walnuts in the walnut oil, salt and pepper, then roast in the oven for five minutes until they begin to smell nutty. Quarter the cabbage and remove the thick white core. Cut the wedges into pieces roughly 1cm wide by 5-7cm long...
Barbecued Corn Salad

Barbecued Corn Salad

Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often. Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime...
Bean & Noodle Salad

Bean & Noodle Salad

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely. Marinate in an airtight container in the refrigerator overnight. Remove from the fridge at least one...
Black Bean & Avocado Salad

Black Bean & Avocado Salad

In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix. Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature. The salad can keep in the refrigerator in an airtight container for...
Caribbean Salad

Caribbean Salad

To make mayonnaise, combine all the ingredients in a food processor or blender and process for 1-2 mins. Adjust seasonings to taste. Chill before serving. Can be refrigerated for 1 week. Chop the peppers and celery. Combine all the ingredients and serve.
Char-Grilled Vegetable Salad

Char-Grilled Vegetable Salad

Preheat a char-grill pan or barbecue plate over medium-high heat. Cut capsicums into quarters; remove seeds and brush skin with oil. Char-grill skin side down, until the skins blacken and blister. Place into a sealed plastic bag or container, leave at room temperature until cool. Peel off blackened skins and...
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