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.
On Monday I released one of favorite posts yet-- How To Roast Kabocha Squash. I know it was a fairly simple post and not much of a recipe, but not only is it one of my absolute favorite foods, it is also one people misconceive as difficult to cook/eat. Today I am going to share with you all a winning combo that I discovered after my recent kabocha squash obsession, a kabocha squash breakfast bowl filled with yogurt, granola, and a touch of maple syrup.
If you don't have kabocha squash accessible to you, acorn squash and butternut also go well with this combo!
If you need a hand figuring out just how to prepare kabocha squash, click the image above to visit my previous blog post to help you out :)
This recipe stemmed from my attempt to create a recipe to use for the big game coming up here in the U.S., aka the Super Bowl. I asked my dad what he would want to eat at our family get together, and he said bacon.
Well, you know what my initial reaction was to that...yuck! So I compromised. I told him that I would use homemade coconut bacon instead. I began googling recipes for a bacon marinade, and got to it. I took out all of my ingredients and then...I realized I had no coconut meat :,( 
4 ingredients
Fat-free
Raw vegan
Absolutely delicious :)
Last year for Christmas I made a 
A healthy soup recipe perfect for this beautiful fall season! Sweet, savory, creamy and has just the right kick of spice! It only requires one pot and can be ready for you in under an hour.
I have been having so much fun creating healthy halloween ideas for you all this year. So far along with this soup, I have shared my 