Even though February 14th is still a whole week away from today, the weekend gets in the way of shipping, so this really is your last chance to order luscious fair-trade gifts for the people you love. After tomorrow (Wednesday, the 8th), delivery for February 14th won’t be impossible, but it will be more expensive.

We’re ready to uncomplicate your life; at least when it comes to the pleasures of chocolate. All of your Sweetheart’s chocolate needs can be easily gratified by our delectable collection of gifts for this celebration of love–vegan chocolates, fair-trade coffee and tea, and Gourmet Coffee Gift Baskets. See? You really can send gifts to all your loved ones and friends, wherever they live, from the comfort of your own computer.

Give Love: Give Chocolate.

Don’t wait until the last minute and leave finding the right gift for your Valentine to chance or the whim of the grocery store candy isle clerk. Your sweetheart deserve more than that, don’t you think? How about treating him or her to the compassionate indulgence of some of the very best organic, dairy-free and fair-trade chocolate on the planet. And, although chocolates are customary for this time of year, we have plenty of other options if chocolates aren’t suited to either their taste or your purpose. Maybe a fair-trade tea sampler or something from our vegan bakery will more accurately express your sentiments. We’re here to help, we want to make your Valentine’s Day as delicious and stress-free as possible: just let us know how we can help.

We enjoyed reading all your sweet and inspirational stories of family and friends moving towards veganism with your help and support. Many of you seem to agree that the best way to nudge someone along their path to healthier eating is to share excellent vegan goodies.

In case you don’t have time or inclination to make your own vegan Valentine’s Day sweets, let us support you. Like many holidays,  Valentine’s Day has a tendency to creep up on us. Believe it or not, the time is now to order vegan Valentine’s Day chocolate gifts for delivery in time for February 14th. We’re ready to help you grant all your sweethearts’ sweet desires!

So, we want to know, if you won these two books, which one would you keep for yourself, which would you give away, to whom and why? Tell us on our blog and for bonus points we’d love to know what you might say when gifting the book and what sweet treat you might pair with it. Post your answer on our blog and we’ll announce our favorite answer one week from today, on Wednesday, February 1st. We can’t wait to read all your interesting answers!

This contest is now closed, and we have a winner!

Despite the winter season keeping us extraordinarily busy in November and December, we’ve been scheming for months to come up with something new and exciting to offer for this sweetest of holidays. We love creating festive and swoon-inducing vegan chocolates for Valentine’s Day and this year, along with our new line of Artisan Truffles and Caramels, we’re also very excited to introduce you to our latest creation: Vanilla-Kissed Strawberry Bark. As gorgeous and delicious as it sounds, this smooth and creamy vanilla-strawberry bark will have you dreaming of strawberry fields.

Don’t wait to order your own unique valentine gifts for all the most important and chocolate-loving people you hold dear. Other February favorites include cherry chocolate organic brownies, double chocolate chunk organic cookies, and our elegant Chocolate Lover’s Gift Set. Order now!

Of course, after 15 years in business, not everything is a surprise. The other popular sweets over the holidays were vegan toffee, especially the chocolate-covered variety, and hot cocoa, both the classic and peppermint drinking chocolate varieties. Given their classic nature we weren’t at all shocked by their doing so well.

As I and my staff catch our collective breath before unveiling a new chocolate pleasure for Valentine’s Day in just a few short weeks, I’d like to extend my heartfelt thanks for allowing us the privilege of providing your compassionately decadent gifts for the holidays and throughout the year. It is my pleasure to delight and serve you. And I know everyone at AG shares my gratitude for you. Here’s to a fabulous year-ahead!

Allison’s Gourmet: What inspired you to go vegan? How old were you?
Nathan Runkle: I went vegan when I was 15 years old. I grew up on a small crop farm in rural Ohio and always had a natural affinity and connection with animals. Even at a young age, I felt that cruelty towards animals was unethical and unnecessary. When I was 11, I came across literature about factory farming at a local Earth Day event. I remember reading with horror about the way pigs are locked in tiny gestation stalls barely larger than their own bodies, how hens are crammed into tiny wire cages where they can’t spread their wings, and how baby calves are torn from their mother’s side and chained in tiny crates for veal production. I immediately went vegetarian and became active in animal rights advocacy – circulating petitions, giving presentations, and learning more about the issues. At the age of 13, I convinced my parents to drive me to Washington, DC, for the National Animal Rights Conference. That event had a profound impact on me – inspiring me to become even more dedicated and committed to speaking up on behalf of farmed animals. The more I learned about the dairy and egg industries, the more disturbed I became. I knew, in good conscience, I couldn’t support these cruel industries – which often subject animals to abuses worse and more prolonged than the meat industry. It was then, at the age of 15, that I went vegan. It’s the best choice I’ve ever made.

Going vegan was the best choice I’ve ever made too! I am grateful to have the privilege of living this lifestyle.

AG: You run Mercy For Animals, one of our very favorite animal advocacy groups. How has the experience been for you and what’s your biggest challenge?
NR: It’s a complete honor and joy running Mercy For Animals. I’m incredibly fortunate to be able to work with a group of amazing individuals, who are amazingly talented, dedicated, focused, strategic, and most of all, compassionate. Although it can be difficult constantly facing the brutal reality animals endure on factory farms and in slaughterhouses, at the end of the day I am filled with deep hope. I truly believe we are making great strides – moving society towards a day when all animals are treated with the respect and compassion they so rightly deserve. We’re on the right side of history and justice.

AG: With your numerous truth-revealing, leading-edge expositions, is there an MFA victory that’s most meaningful or memorable for you?
NR: There are so many. Each investigation we release – whether it be at a pork, dairy, or egg factory farm, hatchery, or slaughterhouse – brings us one step further in raising important awareness about these issues, pushing for new laws and regulations, changing corporate animal welfare policies, and inspiring more people to adopt a vegan diet.

AG: You’ve been named one of the country’s “Top 20 Activists Under 30 Years Old.” Would you like to share any advice for young people eager to adopt a vegan lifestyle and support our animal friends?
NR: Go for it! It’s never been easier, or more enjoyable, to go vegan or become an animal rights advocate. With Facebook, YouTube, and a million other online resources, all the information, tips, advice, and support you need to get started are just a click away. When doing advocacy work, I think it’s important to also think about what’s most effective, the best use of your time, and what will help the most animals. We owe it to the animals to be as strategic as possible – and that involves thinking about the most impactful and positive ways to reach out to others and inspire them to begin the journey towards a plant-based diet. Mercy For Animals has lots of “how to” guides and resources on our website – detailing ways to being highly effective and easy grassroots outreach efforts in your community, such as passing out literature, setting up educational displays, video screenings, lectures, and even promoting the cause on your Facebook page and to friends.

AG: Running MFA, surely you clock countless hours! Do you have any time at all to cook? If so, what is one of your favorite vegan meals to make at home? Are there any whole-food staple grocery items you can’t live without? (Favorite fruits, veggies, beans or grains?)
NR: Unfortunately, I don’t find much time to cook – but it’s a New Year’s resolution to do more of it. The closest I get to culinary artistry on a regular basis is in the morning when I make smoothies – filled to the brim with bananas, frozen blueberries, goji berries, strawberries, mango, pineapple, orange juice, flax seed, and kale. So good, and so good for you. I’ve also been on a quinoa kick recently– a real superfood.  And I’ve been really into dried seaweed snacks.

Maybe I’ll come to L.A. and cook for you sometime.

AG: Do you have a favorite goodie from Allison’s Gourmet or an AG gift you most enjoy giving?
NR: Oh wow. I love it all!  For holidays and special occasions, I typically give Allison’s Gourmet vegan gift baskets – that way I can share a wide variety of all the tasty, delectable offerings with my loved ones.

As an advocate for both animal rights and gay rights, I want to share the link to your insightful and in-depth interview on Our Hen House, which is another organization we love. You speak eloquently about extending the circle of compassion throughout our society as well as the connection between the LGBT and AR communities. Thank you for speaking out and thank you for being born to do this work, Nathan.

New Year’s 2012 this weekend, gives us a little wiggle room in the holiday gifts department. Did you forget someone on your list, or maybe just didn’t get around to those last few presents? Ring in the New Year with decadent compassionate sweets! Whether it’s a corporate holiday gift for your boss or a sweet treat for your significant other, help those important people in your life start the New Year right!

New Year’s resolutions are always full of eating better, getting fit and staying healthy. You can help with all those things and give your colleagues and loved ones decadent treats they can feel good about enjoying. Although sending sweets may not seem like the best way to help someone achieve their fitness goals, my experience has been that I gain greater enjoyment from and eat less of high-quality, pure and exquisitely delicious desserts, than I would from cheaper or “healthy” tasting alternatives. Those imitations spur me to eat more, trying in vain to attain the satisfaction I’m craving. Encourage conscious and compassionate indulgence with a personal or corporate food gift that will nourish the mind, body and taste buds while encouraging less devouring and more savoring.

Allison’s Gourmet: What inspired you to adopt a vegan diet/lifestyle?
Whitney Lauritsen: I went vegetarian in 2003 because I was inspired by a friend, then tried veganism about 6 months later out of curiosity. Over the years I fell in love with the lifestyle due to how good I felt, emotionally, physically and spiritually. It’s fun discovering new ways to be eco-friendly, healthy and compassionate.

AG: What’s the biggest challenge in running your blog Eco-Vegan Gal?
WL: Finding time! It’s tough balancing my day jobs and personal life with the website, but I make it happen no matter what. When I do have time, creating content and managing the site is a no-brainer because it comes so naturally to me. I would never call my site work – it’s love.

AG: What do you love most about it?
WL: I love all the amazing people I meet online and at events. I learn so much from each individual, even those that come to me for advice teach me something through their questions. I feel connected to the whole world through Facebook, Twitter and YouTube – what a great way to learn about how different people live healthfully and sustainably!

AG: Are there any whole-food staple grocery items you can’t live without? (Favorite fruits, veggies, beans or grains?)
WL: Do kale chips count? If not, I’d have to say almonds, quinoa, kale, and broccoli. I love almonds as snacks, quinoa is my favorite “grain”, and kale and broccoli are such nutritious, tasty veggies. I’m really keen on Brussels sprouts – I could go on…

AG: Do you have a favorite seasonal meal idea or recipe you’d like to share?
WL: I’m really into butternut squash right now. I love roasting it, steaming it, stuffing it with other veggies and grains, or mixing it into things like quinoa or brown rice pasta. You really can’t go wrong with it! I love this recipe from The Blissful Chef: Lemon-Kissed Brussels and Butternut Squash.

AG: What’s your favorite eco-friendly tip for the holidays?
WL: Go minimal, buy second hand, and recycle. Choose presents that inspire recipients to eat healthier and live greener. Try not to go overboard just because it’s the holidays – you can be festive without buying a lot of things. One of my favorite eco tips is to rent a live Christmas tree, or buy a potted plant and decorate that instead. Think outside the box, it’s more fun that way! I’ve contributed to some gift guides, like this one from Vegan Cuts.

AG: Which Allison’s Gourmet goodie is your favorite or would you most like to try?
WL: Anything gluten-free and lower in sugar. I’m always looking for a good hot cocoa too, so your peppermint drinking chocolate looks pretty darn tasty!

Although many of our products are gluten-free, for low in sugar items I’d suggest our organic coffee and fair-trade tea selections. Happy Holidays, Whitney!

I know getting all your holiday shopping done is just the beginning, and for most of us, “relaxing” this weekend will mean spending hours in the kitchen preparing elaborate vegan holiday meals, but that’s not such a bad thing. If you’re still wondering what to make, especially if you have omnivorous family or friends coming over, the VegNews Holiday eCookbook is a handy option. It includes all kinds of holiday recipes from the traditional to the unique and fantastic including Allison’s recipe for holiday wellington puff-pastries. For slightly less traditional but no less delicious meal ideas take a moment to peruse some of Allison’s other recipes published in her “Veganize It!” column in VegNews, also featured in the Monday Yumday series on this blog. Highlights for the season include Pumpkin Cranberry Scones, Coconut Nog and Vegan Meatloaf (a great replacement for the traditional Christmas roast).

Thank you for the immense pleasure of creating your decadent holiday gifts. Once you’ve done all that cooking and baking, don’t forget to savor and enjoy every compassionate bite of the holidays. Happy Winter Solstice tomorrow!