What's For Dinner?

Our chef whips up a tasty meatless meal that's good for you--and for nature too

If the human race becomes vegetarian in the next century, animal-rights advocates will be ecstatic. But what about the rest of us? Can we possibly enjoy a meat-free, dairy-free future when hunter-gatherer appetites will still be hard-wired into our genes?

Louis Lanza, owner and executive chef of Josie's Restaurant & Juice Bar in New York City and author of the soon to be released Totally Dairy-Free Cooking, anticipated the meatless future long ago and has devoted himself to easing the transition even for committed carnivores. That's why TIME chose him to prepare a dinner for 2025 that would be good for...

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