Life is a bowl full of cherries

July 3rd, 2012 · Lisa · raw, Recipes, Sweet · Comments

Although I spent most of today in meetings, catching up on emails and reviewing lists of issues rated “Very High”, I can’t wipe this smile off of my face.

This is one of the known side effects of attending Vegetarian Summerfest. I promise to tell you all about in a longer post this week. I need a little more time to wrap my head around all the tips & tricks I learned and to find adjectives beyond “awesome” to describe the whole adventure.

Tonight, in honour of the simplicity that summer enables I want to share a quick recipe (just 3 ingredients) and an announcement (worth at least 3 shouts of glee).
cherry sundae
Just before I left for Vegetarian Summerfest I spent an evening climbing a cherry tree to collect a beautiful haul of ripe, sweet, gems. Not Far From the Tree (one of my favourite local charities) had just launched their 5th season of gleaning. Although I’m all for acts of altruism – sometimes it is nice to get a little treat in return.
cherry salad
When cherries are in season they find their way into every dish. For lunch I added them to a salad of baby kale, avocado and walnuts.

For dessert I made them the star in this simple summer sundae.

Life is a bowl full of cherries


  • 1 cup cherries, pitted
  • 2 ripe bananas, peeled and frozen
  • 1 oz your favourite vegan chocolate


  1. Blend the cherries in a food processor into a thick sauce. Add a little water if you need to get things moving. Transfer the sauce into the bottom of two martini or wine glasses.
  2. Blend the frozen bananas in a food processor until a thick soft-serve consistency forms. Be patient and have faith.
  3. Scoop the banana ice cream into the centre of the cherry sauce in each glass.
  4. Roughly chop the chocolate and sprinkle it on top of each glass.
  5. Serve with a smile.

For all of you who stayed with me right to the end…it’s announcement time.
Do you remember Vida Vegan Con? The vegan lovefest that invaded Portland last summer? Well, just last week as I was packing for Summerfest I got an email that made my year.

My submission to be a speaker was accepted!

I did a little dance in my cubicle when I found out.

So, I hope you’re all planning to come for the party in Portland. Early bird tickets sold out in less than 24 hours and regular registration is moving fast.

Once you grab your ticket you can join me in the countdown – just 324 days to go!


  1. Posted July 3, 2012 at 9:50 pm

    Hooray! I cannot wait for VVC next year and I’m so happy to hear that you’ll be speaking – congrats!

    What a gorgeous sundae, I’ll have to try this out 🙂

    • theveganlisa
      Posted July 5, 2012 at 6:02 am

      I’m so excited that you’re coming to Portland! I can’t wait to see you again. I hope all is well down under. 

  2. janet @ the taste space
    Posted July 4, 2012 at 6:05 am

    Congratulations, Lisa! I am so excited for you! I remade your carob crepes with chocolate and served them with cherries and an almond coconut cream. So good! Just posted them today. This parfait screams to me during this hot weather.

    • theveganlisa
      Posted July 5, 2012 at 6:01 am

      Your photos were beautiful. I’m with you, during this heat wave all I want is icy treats and hydrating fruit. 

  3. Posted July 4, 2012 at 7:42 am

    “Be patient and have faith.” I will, my darling, because that has helped me find my magical path to an unknown sparkling future this year. Although, of course, not entirely unknown, because I know that along the way I’ll find you waiting with your hand outstretch for dancing, hugs, and inspiration.

    It’s far less than 324 from me to you, now. xoxo

    P.S. I swear, I’m started to become even more excited about kale than the desserts.

    • theveganlisa
      Posted July 5, 2012 at 6:01 am

      I have so much kale in my fridge right now. I wish I was making a big beautiful kale slaw this weekend. Looking forward to greeting you with greens. xo

  4. Posted July 4, 2012 at 8:43 am

    Congratulations friend! Although I hope Vida Vegan Con knows how fortunate they are to have you as a speaker 🙂 
    Gorgeous photos, your food prep and photography skills are truly amazing.  The ch0c0late-cherry sunday is jumping off the screen begging to be eaten!

    • theveganlisa
      Posted July 5, 2012 at 6:00 am

      I love you Dani!

  5. Posted July 4, 2012 at 9:43 am

    Yay! I’m so happy you will be presenting! What’s your topic?!

    • theveganlisa
      Posted July 5, 2012 at 6:00 am

      I’m not sure of the schedule details – I’ll keep you posted 🙂

  6. Nicole
    Posted July 4, 2012 at 10:11 am

    The secret it out! I’m extremely excited for you. It’s going to be a blast!

    • theveganlisa
      Posted July 5, 2012 at 5:59 am

      We are going to have so much fun.

  7. geanna
    Posted July 4, 2012 at 5:55 pm

    Woohoo!! I’m excited for you and can’t wait to hear what you have to say. See you in Portland next spring!! 

    • theveganlisa
      Posted July 5, 2012 at 5:59 am

      323 days! Can’t wait to be in Portland again.

  8. Arlene
    Posted July 4, 2012 at 7:33 pm

    I made this cherry dessert for dinner. Very yummy. Thanks for the recipe.

    • theveganlisa
      Posted July 5, 2012 at 5:59 am

      Anytime my friend, anytime.

  9. Posted July 5, 2012 at 1:25 am


    • theveganlisa
      Posted July 5, 2012 at 5:58 am

      Eeeeeee! So excited.

  10. Posted July 5, 2012 at 2:19 am

    Big big big congrats Lisa!

    • theveganlisa
      Posted July 5, 2012 at 5:58 am

      Thank you Angela!

  11. Posted July 8, 2012 at 12:56 pm

    Is there anything better than cherry season?  I’m always so delighted when they are available again; although, their season is much, much too short!  Still, I’m making the most of it while it’s here.  I must try out  your ice cream recipe!

    I cannot wait to meet you at Vida Vegan Con!  Congratulations on being chosen as a speaker.  I look forward to hearing you speak!

  12. Posted July 10, 2012 at 10:42 am

    This looks so delicious! My husband loves cherries, I’ll have to make this for him 🙂

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