Jordan (Wings of Life; Cabbagetown Cafe Cookbook), no stranger to vegetarian fare, provides readers with recipes for basic, easy-to-prepare soups, salads and dressings, entrees and desserts. For home cooks new to preparing grain and bean dishes, Jordan gives tips on how to cook and prepare them. Although several of her selections have been culled from earlier books, they have been updated to accommodate her new cooking style, which is lighter and calls for less or no dairy. Recipes run the gamut of international vegetarian dishes, from Chick Pea Curry to Vietnamese Pasta Salad (made with rice noodles, tofu and sweet and sour carrots) and New Mexico Layered Red Chile Enchiladas. There are also comforting favorites such as Mom's Macaroni and Cheese, Grandma's Norwegian Oatmeal Waffles and Pancakes, and an assortment of quiches. Jordan rounds off her healthy meals with such homey desserts as Johnny Appleseed Cake and Maple Lace Cookies; many of her dessert recipes can be made without dairy products, and for vegans, she substitutes maple syrup for honey. (Dec.)
