I Eat MOSTLY VEGAN and Eat Whatever my Body Tells Me to. I guess you can now call me a “mostly vegan.” Okay, it’s official – that’s my new term for a vegan who doesn’t take it all too seriously and eats something that’s not TOTALLY vegan from time to time (without eating meat)… That’s just my life right now and I wanted to share that with you all. Here’s a little video I made about these thoughts.

Blessings and LOVE,
dave

I stopped eating animals in February 2004, about 6 years ago. At first it started out as a health experiment to see how much better I could physically feel. Years later, I got deeper into seeing how animals suffered needlessly to satisfy man’s appetite for meat. But for the past year, something different began to take shape within my spirit. I can now see and feel that not eating meat is purely a spiritual matter for me. More than the physical and mental benefits, as well as even the fact that I don’t support the killing of animals, not eating meat is something that my Nature is telling ME not to do. It’s so hard to put the reason in words, but it’s just a feeling within me. My spirit THRIVES without eating meat and it will continue to do so.

Vegan Cucumber Salad

This is a classic German style cucumber salad that I have ‘veganized’ very simply with the use of sour cream substitutes. Try this salad, it’s just the right amount of sour and salty and crunchy and creamy. Not necessarily the healthiest item on the menu, but a small serving on the side of something with a little more of a nutritional bang
won’t hurt.

This is a very simple recipe, that is easy to make, only requiring a few ingredients and a small amount of time to prepare. Try making it ahead of time and chilling it overnight, it’s even better.

Tip on getting it perfect:

Try the cucumber before putting it in the salad. One bitter one will ruin the whole batch. Try using English cucumbers. Or, if using regular ones, never, ever use ones that are soft or yellow. Buy them slender and dark green, as they tend to be less sour. I know, this is meant to be a sour salad! But the dressing is, not the cucumber.

Serves: 4
Raw ingredients to finished product: 15 minutes.

You will need:

• 3 Large Cucumbers (Peeled).
• 1/2 tub of Tofutti Sour Supreme ‘Sour Cream’.
• 1/8 Cup White Vinegar.
• 1/8 Tsp. Dill
• Salt and Pepper to taste.

Instructions:

1. Use a grater to slice the cucumbers very thin. As noted in the tip above, try them before doing the all hard work. If it’s bitter, sour or soft, don’t use it. DON’T TROW IT AWAY. It can still be used in a regular garden salad. But for this, the cucumber is the main flavor and you don’t want it to get over powered. After your cucumbers are sliced, salt and let stand for 5 minutes.
2. There should now be a little pool around your cucumbers, pepper and dill them, and now add the sour cream. Mix until all incorporated.
3. This step is more to taste then to measurement. Adding the vinegar to the salad. If you add to much, your dinner guests faces will pucker permanently. Add to little and all you taste is the sour cream. Best thing you can do is add a little at a time and try it every step of the way until you are left with a delicious salad that you can’t wait to serve.

In this video David and Khalik speak about the adverse effects of meat on your body and on the Earth at large.

Watch more videos at PETA.org