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A bowl filled with the finished corn salad and topped with cilantro and vegan feta cheese.

Vegan Mexican Street Corn Salad

Buckwheat that's been quickly simmered in coconut milk and maple syrup is topped off with slices of blood oranges to make a quick and hearty breakfast.

Buckwheat Breakfast Bowl With Blood Oranges

Roasted Red Cabbage wedges straight out of the oven.

Roasted Red Cabbage with Lemon Tahini Dressing

Rosemary Lemon Shortbread Cookies

Coffee Hazelnut Shortbread Cookies

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Hi, I’m Alana

Welcome to Sprouts And Krauts! I'm a vegan chef that loves creating recipes with seasonal ingredients.
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I'm a natural chef and food photographer with a passion for vegan, plant-based cooking, fermentation, and raw foods. I hope to inspire and empower others to venture into the world of plant-based eating, just as I did years ago. Read More →

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Recipes

Vegan Mexican Street Corn Salad

Buckwheat Breakfast Bowl With Blood Oranges

Roasted Red Cabbage with Lemon Tahini Dressing

Vegan Mexican Bowl

Rosemary Lemon Shortbread Cookies

Coffee Hazelnut Shortbread Cookies

Pomegranate Chia Pudding

Farro Sweet Potato Salad

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