Hi my name is Sarah Ahn and am the girl behind Ahnestveggie blog! I'm here to use my creativity and love for food to showcase how amazing and beautiful living a plant-based, vegan diet can be. Being vegan doesn't have to be either boring or flavorless.
As a Korean-American, I grew up eating meat (Korean BBQ for days) and all sorts of seafood, seasoning, and dairy. Back in 2008 I was diagnosed with Ulcerative Colitis (inflammatory disease in my colon) where I lost over 20 lbs. I had excruciating burning pains in my stomach/intestine and food did not digest and went straight through my system. Although stress was the main trigger for this sickness, my diet affected it as well. Per doctor's orders, I had to cut most spicy foods, greasy fried foods, processed foods and eat more raw fruits and green vegetables. This was extremely difficult as my diet consisted of diet coke, fast foods, alcohol, eggs, cheese, pork, steak, etc.
After a few months, my symptoms seemed to have worsened and I was hospitalized for a blood transfusion and left myself, friends and family in shock and fear. I knew I had to do something quick about my health. It was not until 2012 that I started to really focus on what I was putting into my body. I started cooking more, was aware of what ingredients were going into my food, focused incorporating vegetables and cutting red meat out of my diet. I decided then to try a full vegetarian diet to help cope with the pain and it seemed to have worked. I was a vegetarian for about 2 years since then.
Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in!
Mmmm, I've been going a little pumpkin crazy lately but I'm loving every moment of it. I've been making my fat-free 
In honor of the fall season the pumpkin craze that comes with it, along came this Pumpkin Pecan Milk! Creamy and dreamy, sweet, and such a rich flavor. To me, this tastes like a pumpkin spice latte, but BETTER! If you would like to make this fully raw, you can use fresh peeled pumpkin.
Infused nut milks have been the craze in my home lately. I used to only create plain nut milks, then "add flavorings" in the form of a smoothie, but I was inspired by Celena from 
An impromptu dinner with my family last night lead to the creation of this fall inspired dish! This was actually my first time cooking with black rice (I purchased it from Trader Joe's), and I was pleasantly surprised at how much I enjoyed it! It worked perfectly as a risotto, and I will definitely be using it again!
I'm excited to share that I was able to source half of the ingredients for this recipe from my backyard garden. I picked the kale, calamansi, thyme and butternut squash from my garden just before I got cooking. All organic, and grown with love <3 (If you grow any fruits or veggies in your home, share below, I'd love to read about your gardens!) 