As our climate changes, so will our diets. Fix’s Climate Future Cookbook introduces you to foods that show what sustainable, equitable, and resilient eating could look like. Do try this at home.
“I can’t believe there was a time when we had to give this stuff up,” said Finley, tearing into the large round of pizza. A good decade had passed since she’d had her last pie, but the heavenly smell alone was enough to remind her of what she’d been missing. The double order of cheese, still bubbling from the heat, stretched into gooey strands as she eased a slice onto her plate.
“Well, that’s what lactose intolerance will do to you,” Maya shrugged, picking up a droopy wedge with both hands. “Although I guess it did spur us to go vegan.”
She remembered to give the triangular tip a long, cooling puff before taking a bite. The hot, melty chew left the roof of her mouth with a light scald, but the joy of indulging in cheese again, guilt- and worry-free, made it a minor sacrifice. “Damn, there’s nothing like pizza with real mozzarella!”
“Mmm,” Finley nodded in agreement, her face in a solid state of bliss. “How they can make this stuff without cows is nothing short of a miracle. Soy cheese doesn’t even come close.”
“The fresh stuff looks pretty amazing, too,” Maya said, dishing out a large helping of caprese salad. The creamy, white curds — sandwiched between fresh basil leaves and slices of ruby red tomatoes — struck the perfect balance of salt and fat. “Seriously, what could top this?”
As she reached her fork over to take a bite of salad from Maya’s plate, Finley gave her partner a knowing smile. “Well, how about dessert?”
She laughed as Maya’s squeal filled the kitchen. “That’s right babe, we got us some panna cotta!”
Learn about cow-free dairy
Yield: 4 servings
Time: 10 minutes
This recipe calls for “moo-less” mozzarella cheese, which will become available in the very near future. In the meantime, cow, buffalo, or plant-based versions may be substituted. Given the simplicity of the salad, fresh ingredients are paramount. Sweet, vine-ripened tomatoes and high-quality extra-virgin olive oil are a must — let the oil mix into the juices to form the dressing.
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6 medium ripe tomatoes, rinsed and sliced ¼-inch thick
12 ounces moo-less mozzarella cheese, sliced ¼-inch thick
½ cup fresh basil leaves, small to medium in size
¼ cup extra-virgin olive oil
Fine sea salt to taste
Freshly ground pepper to taste
Arrange alternating slices of tomatoes and mozzarella with the basil leaves on four salad plates. Drizzle olive oil over each serving and season with salt and pepper.
Try more recipes from Fix’s Climate Future Cookbook:
- Easy seasoned collard greens
- Twice-cooked camas (or sunchoke)
- Peanut butter, banana, and cricket smoothie (pet-friendly!)