Bozeman Magazine

Live and Let Livingston celebrates The Year of the Pig Pigs are smarter than dogs, and just as affectionate - just ask Esther the Wonder Pig about that! So to ring in the 2019 Chinese New Year, we are celebrating with an Esther-approved potluck. We’ve never met a vegan who stopped eating animals because they taste bad - everyone loves the taste of salt and smoke and fat! Luckily, there are so many delicious plant-based bacons on the market today- and did you know BACO’s are “accidentally vegan”?? With a little soy sauce and liquid smoke, homemade heart-healthy bacon can easily be made from carrots, eggplant, shitake mushrooms, and much more. The monthly Live and Let Livingston Vegan Food Potluck will take place at the Park County Senior Center, 206 South Main Street, on Sunday, February 10 at 4:30pm. Everyone is welcome; attendees don’t have to be vegan - but the food does. The (always optional) theme this month will be “Year of the Pig” and the five-minute recipe demo will be bacon-flavored roasted chickpeas. Everyone is welcome! Potluck attendees don’t have to be vegan, but the food does. They 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 used. 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 creamer. 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, join Live and Let Livingston on Facebook and Vegans Rock Montana on MeetUp.com, (where recipes are shared in the discussion section) or call Bonnie Goodman at 222-0321 to be added to the monthly recipe email list.