Beyond the Moon: From the Author of the Horn of the Moon Cookbook

In her second vegetarian cookbook, former Vermont restaurateur Callan (The Horn of the Moon Cookbook, 1987) shows home cooks how to incorporate vegetarian dishes into their family meals. Callan uses ingredients such as tahini, tofu, tamari, seitan and arrowroot flour, but less adventurous cooks can still find plenty of choices among the 250 recipes for breakfast, lunch and dinner items. Some 100 healthful recipes are specifically marked for beginners and for young children to prepare with adult supervision. Mainstream fare includes Peach Sourdough Pancakes, Black Bean and Lime Chili, Asparagus Pasta Salad with Sesame-Ginger Dressing and Marbled Pumpkin Cheesecake. Less familiar vegetarian ingredients are often integrated into known foods, sometimes with dubious results. The Oriental Tofu Balls with Fruit Sauce, Stir-Fried Vegetables and Rice, for example, blends the sauce from a mix that includes garlic, five-spice powder, vinegar and fresh fruits. Recipes call for standard versions of cream, cheese and sour cream. Line illustrations not seen by PW. (Oct.)