Climate-Friendly Cooking: Spirulina Vegan Meatballs

As our climate changes, so does our diets. Fix Climate future cookbook It introduces you to foods that show what sustainable, equitable and flexible eating can look like. Don’t try it at home.

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September 2039

“Tanks first!” Lev says, pulling on his dad’s sleeve. The two are located in the Foodery, which was once a small mall and now a collection of industrial kitchens and a ranch rack dominating the retired car park. They are here to get their weekly food ration.

The six-year-old drags his father to the window, where he stands on his toes, and can take out tubs of glowing dark liquid. When it’s their turn to go inside, they run straight to the table and present their tractor to a young farmer, who scoops up green putty.

“We have more for you today,” says the farmer, much to the delight of Lev. We’ve tried new technologies – like injecting carbon into water to boost production. Spirulina is growing faster than ever! “

“Keep the excess,” says the father. “We grow it indoors now too. We dug an algae pond in our backyard and even with the drought, things are going crazy. Liv loves to watch it multiply.”

“Dad,” Lev says, pulling on his dad’s sleeve again.

“The truth is,” the father continues, in a low voice. “I’m tired of algae. Everything we make is green now – green popsicles, green smoothies, green chickpeas. You should see the kid’s shirt after he eats.”

“Father! I have an idea for dinner!” Lev interrupts.

“What is this?” Says the father, smiling at the farmer. He knows what will happen.

“Spero Meatballs!”

Learn about algae cultivation
Why algae could be a ‘magic crop’ for a drought-stricken world

Stainless steel bowl filled with green meatballs
We are the new farmers

spirulina vegetarian meatballs

fruit: 10 to 15 servings

time: 30 minutes


  • 3 cups cauliflower florets (about 1 head of cauliflower) or cauliflower rice
  • 3 cups cooked quinoa and/or brown rice
  • ¾ cup rusk
  • 4 eggs
  • 2 tablespoons fresh spirulina
  • Half a tablespoon of garlic powder
  • Half a tablespoon of cumin
  • Half a tablespoon of ground pepper
  • 2 teaspoons salt


  1. Boil the cauliflower florets for 5 minutes, until softened with a fork. drain well.
  2. Combine cooked quinoa/rice and cauliflower in a food processor until little texture remains. Transfer the mixture to a large bowl and mix with all the other ingredients. Stir until everything is incorporated. If the mixture doesn’t come together, add more breadcrumbs (or flour).
  3. Roll into small balls. Cook for several minutes on each side in a well-oiled skillet over medium heat.

Recipe courtesy of We New Farmers

Try more recipes from Fix’s Climate future cookbook: