The nine years since Cadwallader's first Whole Earth Cookbook have seen no shortage of natural food cookbooks, and the young American cooks who make up the market for such titles have progressed far beyond the recipes collected here. Whether to make exotic dishes more palatable to the standard American taste buds, or merely to justify one more recycling of now-familiar dishes, Cadwallader here puts chicken in tabouli, turkey in lasagna, and ground beef in minestrone. On the other hand, she gives us a vegetarian version of moussaka, which traditionally includes ground lamb. Her six tofu recipes ignore centuries'-old Asian tradition to mix this standard vegetarian protein source with meat broth or add it to Italian dishes that don't need it. The recipes are cheap and easy, but so are many tastier, more authentic versions in other available collections.