Live and Let Livingston says mmmmmmMiso Hungry! Nothing adds delicious salty tangy flavors to soups, sauces, and salad dressings like everyone's favorite umami bomb, Miso! Miso is a paste made of fermented soybeans (or barley or rice) that comes in different colors (the lighter the color, the more mild the flavor.) Because it is fermented, Miso is a great source of probiotics, aka "the good bacteria", so it aids in digestion. Find Miso in the refrigerated section of your grocery store. The monthly Live and Let Livingston Vegan Food Potluck will take place at the Park County Senior Center, 206 South Main Street, on Sunday, August 11 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 mmmmmmMiso Hungry, and the 4:45pm recipe demo will be Green Goddess Dressing – perfect for salads, sandwiches, or served as a dip. Everyone is welcome; tourists and the veg-curious alike. Attendees don’t have to be vegan - but the food does. Potluck attendees are asked to bring a friend and a100% plant-based dish free of flesh, eggs, animal-derived dairy, honey, and gelatin. For the benefit of those with food allergies, attendees should 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 creamers. 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, (where recipes are listed on the message boards) or call Bonnie Goodman at 222-0321 to be added to the monthly recipe email list.