Fridays with Friends: Dynise Balcavage, the Urban Vegan
Dynise Balcavage, aka the Urban Vegan, believes that vegan cooking should be held to the highest standards and should always be superbly decadent and healthy. I couldn’t agree more!
Allison’s Gourmet: When/how did you become vegan?
Dynise Balcavage: I went vegan “cold tofurkey” in 2006.
AG: Nice. Did you enjoy cooking before you transitioned into a more compassionate lifestyle?
DB: I’ve been cooking since age 7 and have always loved puttering around the kitchen; I associate cooking with fond memories of the women in my family. I actually grew up in a house with an old-fashioned coal stove, so there was always a pot of soup simmering or a plate of something yummy warming on its shelf. We used to stand around the stove to keep warm. My older sister, Debbie, taught me to bake– and to lick the beaters and spatula (which is safer now that I’m vegan).
I’ve always enjoyed experimenting in the kitchen, as a result of my innate curiosity, travels and restlessness. Although I now own close to 200 cookbooks, most of which are omni books, I read them more for inspiration and ideas. I rarely follow recipes. Even with my own cookbooks, I think recipes should be a conduit to creativity, and not a set of rules to be followed blindly. I like recipes that have flexibility, so I try to structure my recipes so they are improv-friendly.
AG: “Improv-friendly.” I like that. You are known as The Urban Vegan, which is also the title of your first cookbook. Is there a difference between an Urban Vegan and one who is suburban or rural?
DB: I’m sure there is, but being an urban vegan, I’m spoiled. I live in Philadelphia, a large herbivore-friendly city, and am just a short ride from NYC, perhaps the world’s most vegan-friendly city, so it’s easy to find vegan-friendly restaurants, plant-based foods and like-minded people in my own backyard. I’m sure being a suburban or rural vegan is more challenging.
AG: Ah, I see what you mean. Being a rural vegan, I can attest that herbivore-friendly restaurants are too few and their ability to impress is even less frequent. Luckily our home kitchen is a good stand-in. I do admit there are times I’d love to get good take-out though! What’s the biggest challenge in creating exciting vegan meals for urbanites?
DB: Now, it’s continually upping the “wow” factor. Vegan used to be a fringe term; now it’s a bona-fide cuisine. I try to continually keep my recipes fresh and exciting, a little healthy and a little hedonistic.
AG: People may be surprised to know that there are indeed opportunities for edible hedonistic pleasures within a vegan menu. Your second cookbook, Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small is out now, can you expand more on how you create celebrations to remember?
DB: Every day should be a celebration of some sort. And of course, every celebration begins with memorable foods. Dining can become so dull if you’re eating the same thing day after day, though–and so can noshing on the same old holiday foods year after year. My book is a bit unlike other holiday cookbooks in that I include recipes for some quirky holidays, like Festivus, Guy Fawkes Day and “Girls’ Night In,” instead of just the traditional biggies.
But at the same time, it’s fun to mix, match and cross-polinate your holiday menus. Old traditions are important, but it’s also essential to keep on creating new traditions. Why not make Tsimmes, a traditional Jewish side, for Christmas, for example? Or a King Cake for a child’s birthday party instead of just waiting for Mardi Gras? It’s certainly got the wow factor. Don’t be afraid to venture beyond, whatever “beyond” represents to you.
AG: You have a theme of encouraging people to reach beyond, both in your approach to food and in your literary escapades. Do you have any advice for people making the transition into veganism?
DB: Go at your own pace and be easy on yourself. Just like every recipe is customizable, so is every transition to veganism. What’s right for someone else might not work for you–so do it unapologetically your way.
AG: Well-said. What are some of your favorite simple vegan meals/recipes that keep you supercharged through your day?
DB: I’m a smoothie nut, even in the winter, and I’ve just gotten into the habit of tossing baby spinach into my shakes. 
I am also an unabashed pasta freak. I coat my pasta with sauce made with seasonal veggies, olive oil and an obscene amount of garlic–it always works and it’s always easy. When I am too tired or busy to cook, I have been known to order vegan take-out or pick up a slice of vegan pizza.
AG: Do you have a favorite Allison’s Gourmet product?
DB: I adore the caramels, especially the salted chocolate ones, and also I’m a huge fan of the peppermint creme patties. But I would eat anything from Allison’s Gourmet.
Thanks Dynise, this rural vegan loves keeping up on your urban vegan adventures. 
For more of the Urban Vegan, follow Dynise on Twitter.
2011 in Review: Surprise Sellers
The holidays are by far our busiest time of year. And, as much as we’d like to say that we’ve been doing this for so long that we have everything completely figured out, each year is a little different. As our product lines and people’s tastes change, we’re always a little surprised by which items are our best-sellers each year, especially in the holiday season. 
In the lead-up to the holidays this year we introduced our new line of Artisan Chocolates, as well as re-formulated vegan peanut butter cups, peppermint bark and peppermint creme patties which we had been working on for most of 2011. And, as a bit of an afterthought, we also added a Salted Confections Gift Set to our offerings to showcase our newest salted caramels and salted chocolate brittle. While all of these new products did very well and received rave reviews from excited recipients all over the country, the surprise top seller in the latter part of 2011 was the Salted Confections Gift Set. We’re so glad to discover that there are legions of dessert lovers out there with palates as salty as ours!
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!
2012 New Year’s Gifts
I hope everyone had a warm and happy holiday weekend. I know I feasted on some really wonderful savory dishes, and indulged in multiple desserts including organic cookies, peppermint creme patties, and some vegan toffee topping on coconut ice cream! 
Despite all that decadence, I always feel a bit of a let-down after big holidays; getting up the next morning and it’s just business as usual again. Lucky for us, however, just when we think the holidays are over, there’s another one on the horizon!
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.
Favorite Vegan Chocolate!? Who Can Pick Just One?
If you’ve already voted in the 2010 Veggie Awards I’d like to say “Thank You” for participating in the largest survey of vegan products, places and people in the world! 
We’re nominated in several categories, and if you read this blog with any regularity, you’ll know them by heart by now. I know I’ve been writing about this a lot, but since there are only a few more days left to vote, I just want to say a couple of things about our nomination for Favorite Vegan Chocolate.
First, I’d like to giggle at the slightly ridiculous nature of this category. I mean, it’s chocolate, do we really need to pick a favorite? Seriously though, our competition in this category is pretty steep; when you vote you’ll no doubt notice some big-name chocolate companies on the list. 
However, even if picking your favorite chocolate is like picking your favorite child, there are some wonderful reasons to vote for Allison’s Gourmet, not least of which is the wide variety of vegan chocolates we offer. Whether your favorite is our peanut butter cups, peppermint creme patties, cherry almond bark or gift-boxed caramels and truffles, if you’ve tried our vegan chocolates I’m sure you’ll have at least one reason to vote for us. Another good reason is that we’re an all-vegan company (no milk chocolate or other animal products hiding in our inventory). Your vote for us will support small-scale, eco-conscious and animal-friendly business practices and products. So, if you haven’t voted yet, do it now! Voting ends Tuesday.
Simple Chocolate Bliss
We’re going back to basics for our vegan fudge flavor coming up in August. Simple flavors can often be the most delicious, and we think our simply elegant Original Fudge is the best thing this side of heaven. Plus, it makes a great chocolate gift for someone you love. 
All our vegan fudge is gluten-free by nature, as are many of our other chocolates, including vegan peanut butter cups, peppermint bark, and peppermint creme patties.
For summer-safe chocolate gifts we recommend double chocolate chunk cookies, classic and peppermint flavors of drinking chocolate, and individually-wrapped chocolate caramels for decadent chocolate flavor without the melt-ability factor.
Vegan Toffee: Not Just for the Holidays
Although many people think of toffee as a wintertime treat, around here it’s one of our staples year round. 
Vegan toffee is almost always one of the confections open for nibbling in the employee sweets stash, along with vegan peanut butter cups and peppermint creme patties. Despite its association with the holidays, vegan toffee makes an excellent warm-weather treat because it is almost completely impervious to temperature fluctuation. Although it may become slightly oily, and it’s chocolate coating may melt, our vegan toffee will not be seriously damaged by heat the way vegan peanut butter cups and other chocolate items would be. So break with tradition, eat toffee in the summer and don’t worry about your goodies melting!
Still Time for Valentine’s Day Orders
There’s still time to order your chocolate gifts for Valentine’s Day. Order placed before 9am Thursday with Overnight or 2-day air Saturday shipping will be shipped for delivery before the 14th.
If you’re wanting to send a 
chocolate gift that’s a little more original than a box of chocolates, consider salty-sweet peanut butter cups, luscious peppermint creme patties, crispy chocolate covered peanut brittle, elegant chocolate almond toffee, or sensational peppermint bark. We package all our orders in beautiful gift boxes, and you can choose from several varieties of wrapping paper and a hand-written gift card for that personal touch.
