Rip Snorters The Sanctum in Orlando sounds whole-earth holy, but the owners call it “bad-assed plant-based food” and “real damn good,” nothing sissified.

Mylk and Gary: Walnuts, al-monds and cashews make vegan analogs of milk, cream and ricotta, cheddar and other “cheeses” or with hipster affection, “Gary.” Tempeh: Soy cooked and cultured for more flavor and texture than tofu, often used as a meat substitute. Kombucha: Fermented green tea con-sumed by itself or in juices and cocktails. Jackfruit: A popular South Asian fruit that when unripe can be used as a substitute for chicken and pork when ripe, it is sweet and aromatic. Bak’n: Eggplant, kelp, tem-peh or coconut - pressed and smoked to resemble bacon. Words of Mouth Some lingo from the vegan world: Acai (ah-SIGH-ee) : Pulped purple berry of a palm tree in Central and South America that tastes like blueberry and is the base of many “superfood” bowls. Fresh Kitchen from Tampa’s Ciccio has taken its somewhat spicier smart-mouth menu and style (#GIVEAFK T-shirts) to five locations from Orlando to Boca. Or pop $2 to add raw tuna, Thai shrimp or jus-y steak. Choose a base, veggies and toppings as vegetarian as you wish.

Using the mix ‘n’ match format, the Bolay chain of Outback pioneer Tim Gannon now Bolay bowl has six locations from Palm Beach south. Crate’s “double bacon cheeseburger” Bowling for Diners The fascination with bowls as a one-pot health food has inspired several casual chains like Dirt (two Miami Beach spots and one coming in Brickell) to “eat clean” with hip style. Meaty kabobs to be sure - but also tofu, vegetable sandwiches and Persia’s barley aash, hummus, falafel and yogurt dishes. Jacksonville’s Green Erth Bistro mixes vegetarian with Persian. For vegetarian a la francaise, Miami’s Eden in Eden cafe specializes in egg-less crepes, veggie quiches and baguette sandwiches with vegan ham and soyonaisse. Decor is gilt-edged, and the martini list is good-sized. Nefetari’s samosas Foreign Accents Nefetari’s Fine Cuisine & Spirits gave Tal-lahassee a royally plush option three years ago with a worldly menu of Indian samosas, Ethiopian stews, jerk tofu, vegan mac and cheese as well as meat and seafood. His vegan wife does the pastries - beauties like raspberry vanilla cake without egg or dairy. Baugh grew up vegetarian in San Diego, discovered Bali on a surfing tour and now has a vegan restaurant there (cum yoga stu-dio, inn and birthing center). You can get a classic margarita or “Sex on the Beach” until 4 a.m. It’s not just for car-rot juice and date smoothies. Flavor by the Plate “Everyone likes flavor,’’ says Crate chef Chris Baugh, who has hot pepper dingbats all over his menu and loves to slather deli mustard on a grilled (vegan) cheese melt of mushrooms and pickled peppers he happily calls “hot mess.” Baugh’s high-energy Brickell Village loca-tion may sound rustic, but it has shiny décor, including an ice-blue bar.

Dixie dharma cashew mac and cheese