The Global Vegetarian

Solomon, a food writer and chef, gathers inventive meatless recipes from around the world. Such traditional dishes as hearty vegetable soups are joined by variations like Jamaican Jerk Tempeh, which replaces chicken with ``wheat meat,'' and Brazilian Feijoada, a black bean stew in which the smoky chipotle pepper substitutes for meat. Chapters are organized mainly by course and feature ingredients which are frequently bypassed, like the beets and parsnips that are honored in New World Borscht, or given unexpected starring roles, as Chocolate Mocha Tofu Cheesecake and the non-dairy Mango Egg Nog. African entries, e.g., West African Jollof Rice, which combines kale, pigeon peas and ginger in a festive party dish, supply innovative fare for American tables. Although a recipe for Buttermilk Mashed Basil Potatoes recommends use of a food processor without any caveats about overprocessing (which can lead to gluey potatoes), experienced cooks will likely find some inspiration here. (Oct.)