"Cucumber Raita" (page 575) is an easy dish to put together if you are lucky enough to have access to vegan yogurt. At the moment, I am not, but I did make the Tofu Sour Cream (see review above) earlier in the week, and thought this would be a good stand-in for the yogurt. Turns out I was right! The sour cream worked perfectly in this dish, and no other changes were required to make this recipe McDougall friendly. I did, however, add some minced fresh garlic, as there is just something so wonderful and maybe even addictive in the combination of sour cream, garlic, and cucumbers. This is a simple and tasty dish that can be served as is, on top of a salad greens, or tucked into a pita along with some hummus, tomato, and lettuce.