BUDDHIST DIET: Vegetarianism V Veganism 2

Currently, I find in healthful to consume a few dairy products - namely butter, cheese, and yogurt. I do not know if my continuance along the Buddhist path will lead me to step further away from all animal products or not, although if suitable alternatives were available, it is a definite possibility that I will progress in that direction at some point.

I cannot abide the idea of using that overly-manufactured, colored, greasy mess called margarine. I do not like the taste or texture of any other butter-alternatives, except extra virgin olive oil, which does not produce that same result in cookery or my health. I do not like the idea of low-fat/no-fat/no-salt products, and I occasionally find it necessary to use ghee in my cookery. I also need to use butter if I try to make Tibetan-style tea.

I am interested in finding a healthier type of butter, or a replacement - preferably coming from a butter source that is not pasteurized/homogenized, or something that is as good for both health and cookery purposes - but as yet such eludes me. This is more because of worrying about what those processes do to the once-natural product than any other cause though.

Cheese has been a favorite food of mine since childhood. I used to eat great chunks of in on heavily buttered slices of doughy-bread. I have dropped the white-sliced bread, and the addition of butter to 'sandwiches', but I still find a lump of cheese with home-baked bread to be a nutritional meal. Additionally, I currently enjoy pizza, cheese mixed with raw cabbage or lettuce, and cheese on pasta. I also like feta in a salad or baked wrap.

The reason I have yet to explore vegan cheese alternatives is that I am merely half-hearted about veganism, more 'health-focused' with my vegetarian dietary choices, and alternatives to dairy-cheese are somewhat expensive to 'try out'. It is possible that I may first try some, and then find them suitable, but has not yet happened. I also need cheese for my magpies. They come racing up to the doorstep - or even walk indoors- knowing I have tasty yellow morsels for them to consume.

It is the same with yogurt. If a vegan alternative cost the same amount, tasted the same way, and had the same nutritional benefits as regular, I would definitely sample and probably change. Nothing has yet arisen from deep inside to force me to look into such options - though if my continuance along the Buddhist path leads me to this, it will be done.

Currently, I would consume around 2 kilo yogurt per month. I choose the plain/natural varieties as a rule, but occasionally indulge in a fruity-organic style. I find it a good source to top-up my calcium levels. I like the somewhat tart taste as an alternative to a sweeter dessert option. It complements other foods that I eat, both diet and taste wise.