@ohsheglows
Feature Image by @ohsheglows

If you’ve seen What the Health on Netflix, you may have felt compelled to explore a more natural diet.

Whether you’re ready to fully take the vegan plunge, or simply looking to add more veggies into your diet, there are plenty of reasons to try plant-based recipes. Beyond the health benefits, vegan meals are downright delicious!

Check out some of our favorite accounts to follow for mouthwatering meatless recipe ideas.

* ???Our kinda cereal ??? Spinach banana mylk with fresh fruit, buckwheat, hemp seeds, and coco flakes✖️#healthhappy

A post shared by ALI RITCHIE ➕ JADE BOYCHUK (@healthhappysisters) on

@healthhappysisters
OK, so banana spinach “milk” might sound kind of out there. But we promise this mix by Ali and Jade is just as tasty as your fave smoothie. The sisters post beautiful, vibrant photos of their plant-based snacks, meals, and desserts, along with the recipes for each.

Raw Spring Rolls “The Rustic Vegan” style! Hello my friends. Here we go, a week of raw creations for you all to enjoy. I’ve been wanting to do this for awhile but the focus of my IG is to get the skeptics to put the animal products down and go plant based. That in itself is difficult enough, let alone trying to get anybody to go raw. I feel like raw is easier for the already converted, like myself and a lot of you. Since Ill be 90% raw for the next 60 days and I’m on week 2 now, this ones for all the converted plant based eaters! • Yes my friends that is not rice you see. What i created here is purple cauliflower & Kelp noodle spring rolls. you can fill these babies with whatever veggies you like, but for the sake of my “work” if you will, the picture in my head had no more than 3 colors otherwise i would had added lots more veggies. I like to use 2-3 colors in my creations as i feel when you use too many diff ones it becomes busy to the eye. • What you will need for this is: 1 purple cauliflower Rice paper 1 lemon 1 bag of kelp noodles 1/2 packet frozen pitaya spices of choice • 1. mix warm water & the liquid from 1/2 pack of frozen pitaya. i like to blend it just so there are no clumps 2. now pour the warm water over your noodles and let sit for 20 minutes till they are pink 3. food process your cauliflower and divide rice in 2 bowls. pour juice of lemon over one bowl to change the hue of the purple. now you have two shades of purple to play with 4. season the rice if you like and assemble with all your veggies • I finished mine off with a dipping sauce i made from, liquid aminos, ginger, sriracha, maple syrup, garlic. you can add peanuts or peanut butter if you want a peanut sauce. Alright thats it, stay tuned for some more wild ideas this week!

A post shared by The Rustic Vegan (@bjonr) on

@bjonr
The Rustic Vegan’s spring rolls get their vibrant color from purple cauliflower! Follow him for more ideas on delicious and equally beautiful dishes. You can also purchase his recipe book here.

@ohsheglows
This savory soup is vegan, gluten-free, and nut-free?! We can’t get enough of Angela’s plant-based meals, snacks, and (of course), desserts. Find detailed cooking instructions on her blog!

Even though a random car rolled through the fence into my backyard this afternoon, I *still* managed to make this pizza. Granted, I did burn the first one. (Yes, you can watch all the shenanigans on my stories.) My favorite part? When the security guard asked me what happened.¯\_(ツ)_/¯ This is a white pizza with vegan mozzarella, dried thyme and oregano, fennel seeds, lemon juice, nutritional yeast, crushed red pepper, purple and bush basil from the garden along with some marigold petals and lemon thyme, red onions, and… I think that’s it. Delicious! . . . Here are some tips for making killer pizza: . 1. Add a sourdough starter to your crust for more flavor.. . 2. Buy a pizza stone and preheat the oven with it in it.. . 3. Turn your oven as high as it can go (Mine was at 500 F).. . 4. Put loads of cornmeal and flour under the pizza so that it slides into the oven easily.. . 5. Invest in some super cool toppings. . 6. Don’t leave your car in neutral when parked.

A post shared by Timothy Pakron (@mississippivegan) on

@mississippivegan
All raw with a hint of sarcasm, Timothy teaches us how to make the most delectable vegan options and graces our feed with gorgeous, rustic #foodporn. We have so many things on our list of things to make, but we’re starting with this pizza.

@vermilionroots
There’s nothin’ fishy about this Thai glass noodle salad with “fishless” fish sauce. Follow for more plant-based Asian recipes!

When someone asks me for a luscious chocolate recipe I always come up with these Raw Chocolate Mousse Tarts. Why? Because the are made with whole, organic, plant-based ingredients, with no refined sweeteners, and they will feed your spirit while satisfy your cravings. Did I convince you to try them out? ? RECIPE for 6 tarts: INGREDIENTS FOR THE BASE: 1 cup raw almonds 1/2 cup cashews 6 Medjool dates, pitted and chopped 2 Tbsp raw cacao nibs 2 Tbsp raw cacao powder 2 tsp virgin coconut oil, melted Pinch of salt INGREDIENTS FOR THE FILLING: 1 + 1/2 cup cashews, soaked for 6h 1 + 1/4 cup almond mylk, homemade 1/2 cup raw cacao powder 3 Medjool dates 3/4 tsp vanilla extract 1 Tbsp raw coconut sugar 1 Tbsp virgin coconut oil, melted 1 Tbsp raw cacao butter, melted Pinch of salt METHOD: 1.In a food processor, process the nuts and dates until broken down. 2.Add the rest of the crust ingredients and process a few times until combined. 3.Line six 4 inches tart pans with plastic wrap and press until you get an even layer. 4.Place into the freezer for 30 min until firm while preparing the filling. 5.Rinse and drain the cashews and blend them with all the ingredients (except coconut oil and cacao butter) until nice and smooth. 6.Then stream melted coconut oil and cacao butter into the mixture until incorporated. 7.Pour the filling over the crust and freeze. 8.Remove tarts from freezer approx. 1h before serving. 9.Decorate with cacao nibs ? . . . . #vegan #rawfood #chocolate #beautifulcuisines #healthy #kaylaitsines #feedfeed #dessert #food #food52 #foodie #foodporn #gloobyfood #lovefood #veganworldshare #veganfoodspot #vegansofig #foodandwine #bestofvegan #letscookvegan @healthyfitnessmeals @detoxpage @thrivemags

A post shared by ? by Lore Salas (@datesandavocados) on

@datesandavocados
From these raw chocolate mousse tarts to lemon blueberry cheesecake, we challenge you not to drool looking at Lore’s feed (it’s OK, we also drooled) We love how this blogger’s desserts are gourmet-level, but she lists out so clearly how to make them so we can feel like pastry chefs, too.

What are some things you do to have a healthy relationship? Did you check out my IG stories already? I had a “little” rant about relationships and if you’d like you can give me your perspective on this topic. Anyway, aside from that check out this taco recipe below. ??????? . Taco Ingredients 1 1/2 cups of chopped sweet potatoes 1 cup of chopped romanesco 1 1/2 cups of chopped daikon radish or carrots 3 cups of chopped kale 2 tbsp of garlic powder 1 tbsp of dried oregano 1 tbsp of cumin 1 tsp of chipotle powder 1/2 a tsp of pink salt or to taste 2 tbsp of coconut oil 1/4 of a cup of @milkimchi kimchi juice (optional) or Add 2-3 tbsp of nutritional yeast Juice of a 1/2 a lime Gluten free Tortillas from @sietefoods Directions 1) Chop all veggies into small squares. 2) Add coconut oil to pan and cook sweet potatoes for 5-7 minutes and add water if it gets stuck. 3) Add all your veggies (except the kale) sauté for 2 minutes or so then add your seasonings and liquids. 4) Depending how soft you want your veggies you would need to cook upon your discretion. I like mine barely cooked. 5) At last cook your tortillas and use any salsa you have and any beans to add on top. Enjoy.

A post shared by Edgar (@edgarraw) on

@edgarraw
It doesn’t have to be Tuesday to enjoy these tacos! This recipe features sweet potatoes, kale, and radishes, but the real selling point is the kimchi juice. Edgar’s feed mixes a bit of wanderlust with a whole lot of creative plant-based meal inspo.xx, The FabFitFun Team