What's For Dinner?

By Jeffrey Kluger

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 the body--and the planet. In his tasty menu, liver pate gives way to lentil pate, steak is replaced by tofu cutlet and a banana-and-ice-cream dessert is made with rice milk instead of cow's milk. Lanza's critter-free meal has less than half the calories of a meat-heavy dinner and a third of the total fat. And lest you think meat-free eating means protein-free eating, the percentage of calories from protein in Lanza's meal is the same as in a steak dinner. If the future can be made this appetizing, even a T-bone palate could learn to be happy in a tofu world.

Appetizer PATE OF LENTILS WITH TOASTED WALNUTS AND BAY LEAVES ON ENDIVE

Soup and Salad CHICK-PEA MISO SOUP WITH SALAD OF ORGANIC BABY GREENS, HEIRLOOM TOMATOES AND TOASTED SOY NUTS

Entree SEARED TOFU CUTLETS IN AN ORANGE CHIPOTLE GLAZE WITH MUSHROOMS, BUTTERNUT SQUASH AND WHEATBERRIES

Dessert SUNDAE OF RICE "ICE CREAM," SLICED BANANAS AND CARAMELIZED CANE SUGAR