cover image The No-Tofu Vegetarian Cookbook

The No-Tofu Vegetarian Cookbook

Sharon Claessens. HP Books, $14 (256pp) ISBN 978-1-55788-269-1

With an assortment of recipes that are fairly easy to prepare, Claessens (Healthy Cooking) does her bit to free vegetarians of meals that are more virtuous than edible. Most dishes are mildly flavored: an Egyptian Lentil Couscous with Raisins & Apricots, flavored with garlic, coriander and cardamom, is more aromatic than assertive; half of one jalapeno is called for in a six-portion recipe for Lentil-Potato Curry with Lemon Rice. Recipes tend to be straightforward, so it's safe to experiment. In ""Quick & Easy Everyday Entrees,"" such dishes as Angel Hair Pasta with Vegetable Cheese Sauce or Pronto Burritos are likely to work for the hungry family looming in the background. Soups, salads and sandwiches (including a few suggestions for veggie burgers) are offered as more casual fare. Raspberry Applesauce Coffeecake and Sedona Red Rock Ricotta Pancakes are among the appealing ""Breads & Breakfasts"" selections. With dishes that are pleasant and light but not dazzling, this collection is too tame to attract veteran vegetarians but has many useful suggestions for more cautious eaters who think it's high time to venture beyond macaroni and cheese and stir-fried bean curd. (July)