Bozeman Magazine

They’re the world’s oldest cultivated legume, so it’s no surprise that lentils are a staple across the globe – from India to the Middle East, Europe, and the Americas. Montana farmers now lead the nation as the Number 1 producer of lentils in the United States! Organic varieties grown in Montana include Green lentils, French style, Black Beluga, Gold Harvest, Pardina, and Petite Crimson; these lentils can all be found locally at Town and Country Foods, and at the bulk bins at Woods Rose Market in Livingston. Lentils are high-fiber / high-protein "power houses" that bring color, flavor, and texture to any dish; and they are so easy to prepare. Because of their size, lentils don’t have to be soaked before cooking! The monthly Live and Let Livingston Vegan Food Potluck will take place at the Park County Senior Center, 206 South Main Street, on Sunday, January 14 at 4:30pm. Everyone is welcome; attendees don’t have to be vegan - but the food does. The (always optional) theme this month will Montana Lentils, and the recipe demo this time will be Lentil Apple salad. Potluck attendees are asked to bring a 100% plant-based dish free of flesh, eggs, animal-derived dairy, honey, and gelatin. For the benefit of those with food allergies, people are also asked to bring their recipe or a list of all ingredients in their dish. The theme is always optional, and those who don't want to cook can bring something to drink. Live and Let Livingston meets on the second Sunday of every month, at 4:30pm. Delicious food, educational resources, and recipes are shared with those who care about their health, the planet, and most of all, the animals. Plates, cups, utensils, napkins, and warming trays are provided, along with hot tea, coffee, and non-dairy cream. Anywhere from 2-4 dozen people attend and there are usually several gluten-free and raw dishes offered, along with the inevitable… cupcakes! For more information or cruelty-free recipes, join Live and Let Livingston on Facebook and Vegans Rock Montana on MeetUp.com or call Bonnie Goodman at 222-0321 to be added to the monthly recipe email list.