Whether you're dabbling with vegetarianism or just need help dealing with an end-of-summer zucchini onslaught, you're bound to find inspiration in this trio of new veg cookbooks:

-- "Vegetarian Times Fast and Easy" by the editors of Vegetarian Times magazine (Wiley, 2008)

The title says it all. This collection of speedy vegetarian and vegan recipes covers all bases, from breakfast and brunch to desserts, drinks and kid-friendly food.

Appealing recipes include grilled cheese with fig and basil; warm mushroom salad with arugula, pecorino and toasted walnuts; roasted cauliflower with olives; and mango-ginger pudding.

-- "You Won't Believe It's Vegan" by Lacey Sher and Gail Doherty (Da Capo, 2008)

Well, with recipes such as raw cashew aioli and tofu hot wings, you probably will believe it. But that doesn't mean you won't like it. Sher and Doherty offer some inventive and appealing takes on vegan cooking.

And while many veg cookbooks don't give much thought to presentation, it clearly plays a part for this duo, as in their attractive rainforest crunch cake. There are plenty of raw recipes, too.

-- "Get it Ripe" by jae steele (Arsenal Pulp Press, 2008)

As much vegan primer as cookbook, "Get it Ripe" is a great starter book for anyone stumbling through those first months of life without dairy and meat. The author offers plenty of nutritional, prep and shopping information.

Appealing recipes include chipotle black-eyed peas with maple mashed sweet potatoes and collard greens; fettuccini with an Alfredo-like sauce; and plenty of vegan baked goods.

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