From the creamy delicious Cauliflower Vegetable Curry to the stacked vegetable lasagne, Lifestyle offers mouth-watering, easy-to-prepare and healthy, vegetarian recipes, and takes readers through the process of using good food to achieve wellness.

Cauliflower Vegetable Curry

Gluten/Dairy/Wheat Free


  • 1 Onion chopped
  • 1-2 TBS Red curry paste
  • 1 ½ cups coconut milk
  • 1 cup water
  • 2 potatoes, diced
  • 220g cauliflower florets
  • 6 Fresh Kaffir Lime Leaves
  • 155g beans cut into short pieces
  • ½ red capsicum, sliced
  • 10 baby corn, cut length ways
  • ¼ cup basil leaves roughly chopped
  • 1TBS Lime Juice
  • ½ cup coriander leaves


  • In a large pan, sauté onions, and curry paste for 4 minutes over medium heat.
  • Add coconut milk and water bring to the boil and simmer for 5 minutes
  • Add the potatoes, cauliflower and lime leaves simmer for 7 minutes
  • Add beans, capsicum and corn
  • Cook until the vegetables are tender
  • Add basil, juice. Sprinkle with coriander

Red Curry Paste

  • 3 shallots chopped finely
  • 1 stalk lemongrass
  • 1-3 red chillies
  • 3 cloves garlic
  • 1 small piece galangal. Peeled and sliced/ can use ginger instead
  • 2 TBS Chilli powder
  • 1 TBS coriander seeds
  • 3 TBS tamari

Place all the ingredients in a food processor and blend until smooth

Mushroom and Spinach Frittata


  • 2 onions sliced
  • 500gms mushrooms sliced
  • 4 cups baby spinach washed and patted dry
  • 8-10 eggs dependent on size
  • 2 cups milk
  • 1 tsp lemon zest
  • 2 tsp minced garlic
  • 2 cups peas (optional)


  • Sautee onions and mushrooms in a little water until soft then place in greased oven proof dish (add peas here if you are using them).
  • Add baby spinach to onion mixture.
  • Add lemon zest and garlic.
  • Beat eggs and milk and pour over onion, mushroom and spinach mixture.
  • Bake in moderate oven 160- 180ºC for 30 minutes or more (more if not fan forced).
  • Sprinkle grated cheese on top and leave to melt (optional).

Vegetable Lasagne

Not Combines/Serves 4-6


  • 500g dark pumpkin or sweet potato thinly sliced
  • 1 medium eggplant, sliced into rounds
  • 6 large tomatoes, sliced into thin rounds
  • 2 red capsicums, sliced into wide strips
  • 2 zucchinis, sliced into rounds
  • 2 TBS Tomato paste
  • 2 TBS Tamari
  • 2 tsp dried basil
  • 350g light ricotta
  • 200g light mozzarella cheese, grated
  • 200g parmesan cheese, grated
  • Pasta Sheets


  • Place pasta sheets in boiling water for 5 minutes before layering
  • Cover the bas of lasagne dish with layer of pumpkin or sweet potato, followed by a layer of eggplant, brushed with 1 TBS of the tamari; then 1 of tomato sprinkled with basil
  • Cover this with pasta sheets, edge to edge and spread tomato paste over top
  • Top this with ricotta cheese and a little of mozzarella and parmesan, conserving most for the final topping
  • Repeat a layer of pumpkin, eggplant with tamari, tomato and capsicum combined, then final layer of pasta.
  • Lastly, top the pasta with zucchini and cover with remaining chesses. Cover with foil and bake in pre-heated oven at 200 degrees for 45 minutes.
  • Remove foil, reduce heat to 150 degrees and bake for a further 10 minutes until cheese is golden
  • Test pasta with a fork to ensure is tender, let stand for 10 minutes before serving.


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