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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.
Ethiopian Tomato Salad

Ethiopian Tomato Salad

Mix all of the ingredients together. Add salt to taste. Serve chilled.
Exotic Cauliflower Salad

Exotic Cauliflower Salad

Cut thin slices of cauliflower, working around the head. Quarter then thinly slice. Combine all of the ingredients together in a bowl. Place in fridge to chill. Make a vinaigrette. Add white wine vinegar and olive oil. Add two tsp Dijon mustard, juice of half a lemon and sea salt...
Gingered Carrot Coleslaw

Gingered Carrot Coleslaw

Add carrots, cabbage, raisins, sunflower seeds and pumpkin seeds to a bowl. To make the dressing, dissolve the maple syrup in the lemon juice. Add the grated ginger, oil and salt to taste. Pour over salad and toss. Allow to sit for 15 to 30 minutes before serving.
Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad

Preheat the grill. Remove the stem from the mushrooms carefully so you don’t break the caps. Wash, pat dry and arrange the caps gill-side up on a baking dish. Mix the garlic and oregano with the wine. Brush this mixture onto the mushrooms, then grill for five minutes or until...
Julienned Zucchini with Miso Vinaigrette

Julienned Zucchini with Miso Vinaigrette

In a small skillet, toast sesame seeds over moderate heat until golden brown. Transfer to a plate to cool. In a small bowl, whisk together the miso paste, soy sauce, spring onion, rice vinegar, lemon juice, sugar and chilli. Whisk in the olive oil and stir in the coriander. Season...
Lebanese White Bean Salad

Lebanese White Bean Salad

Combine the beans, cucumber, tomato, capsicums, onion, carrot, dill, mint, cumin, oil, and lemon. Season with salt and pepper to taste. Gently mix and refrigerate for at least one hour before serving.
Mint Chickpea & Cucumber Salad

Mint Chickpea & Cucumber Salad

Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Evenly slice the cucumber and place into a salad bowl. Coarsely grate the carrots and add to cucumbers. Add all remaining ingredients, tossing well to combine. Adjust seasoning to taste. Serve at room temperature.
Red Quinoa & Black Bean Salad

Red Quinoa & Black Bean Salad

Bring water to boil in a pot over medium high heat. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly. Combine...
Quinoa Salad with Nuts & Snow Peas

Quinoa Salad with Nuts & Snow Peas

Soak the quinoa for 15 minutes in cold water. Strain, and put into a pot with the water, salt and a dash of oil. Bring to a boil then reduce to low heat and cover. Simmer for 15 minutes, then turn off the heat and allow to sit for 5...
Roasted Red Potato Pesto Salad

Roasted Red Potato Pesto Salad

Preheat the oven to 200 degrees Celsius. In a large bowl, toss together the potatoes and oil. Place on a baking tray and roast for 20 minutes, turning after 10 minutes. Add the capsicum and roast for 20 minutes, turning every 5 minutes, until the potatoes are tender and the...
Som Tam Piquant Thai Salad

Som Tam Piquant Thai Salad

SERVES 3-6 This Thai salad merges a wonderful combination of spicy flavours. A good-sized mortar and pestle is essential for this recipe. In Thailand, they use green papaya but you can use thin slices of carrot and shredded cabbage. Lightly pound 2 cloves of garlic in the mortar. Add 3...
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