The recipes in Shulman's original Vegetarian Feasts, published in 1979, were delectably creative but often elaborate. Hence the present 45-minute limit--and although that figure is often exceeded when ""unsupervised cooking time"" is counted, these recipes are realistically in line with a working schedule. Another change is evident: having designed original low-salt, low-fat meals for patients in a coronary care study, Shulman has cut down drastically on butter, cream, and oil, and has substituted tofu for cheeses and cream sauces in a wide range of recipes. It sounds drab, but you can trust Shulman to dream up a bubbly, delectable tofu sauce for baked potatoes or macaroni . . .or a tofu bechamel, tofu mayonnaise, or tofu tacos. Miso, tamari, and other soy products, including flakes and grits, abound; and cross-cultural marriages are celebrated freely in such dishes as eggplant and bulgur with miso and Chinese-style vegetables with couscous. Shulman still uses cheeses with tortillas and pastas; and she still has a section of egg recipes, among them a sensuous breakfast-in-bed omelet with strawberries and brie, to ensure that the permitted, twice-a-week cholesterol indulgences are worth the candle. With a breakdown of preparation and cooking time for each recipe, and with heart symbols to mark the salt-and-fat-free dishes, this new collection of trimmer feasts has all sorts of virtues, with no loss of verve.