Vegan adventures + winning recipes

I’m starting to gear up for the first-ever Vida Vegan Blogger Conference happening in a little over a week. Words can’t describe how excited I am. When I heard about it almost a year ago, I immediately bought a ticket and started planning a vegan girls’ getaway, which will include three days in Portland and five days in San Francisco. On my way home, I will also be making a three-day stop in British Columbia for my good friend Anita’s wedding.

With that being said, I do have lots to accomplish work-wise before jetting off. I’m currently filling two jobs as the associate and managing editor at a trade magazine and my co-workers have been working diligently to help me put our current issue to bed (a.k.a. ready for print) before I leave. With all their hard work, I’ve been thinking they deserve a sweet treat.

What better way to reward a job well done than with a winning recipe? As you may know, YUM Universe recently celebrated its first birthday with a party-themed recipe contest, and Lisa’s party perfect petit fours finished in first place among four other fabulous finalists. If you know Lisa, you’d agree that her passion and enthusiasm for celebrating the delicious flavours of whole, minimally processed foods inspires us all, and so her recognition in this contest is well deserved.

Not to mention the fact that her winning petit fours are brilliant! These tiny treats are a fun way of reinventing the classic cake with layers of raw ice cream, making use of soaked cashews, vanilla beans and cherries for a complementing flavour combination. I made them over the weekend, but subbed the cherries for raspberries, and my co-workers were in awe of them. If you only make one dessert before the end of the summer, I’d highly recommend this one.

Congratulations, Lisa!



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