Fridays with Friends: Colleen Patrick-Goudreau, the Compassionate Cook
While I have known Colleen Patrick-Goudreau for several years, I had never had the pleasure of hearing her speak until this summer when I was lucky enough see her in action both at Vida Vegan Con in Portland and at an Animal Place event here in Grass Valley, CA. I was electrified by her grace, presence and message of joyful veganism.
Allison’s Gourmet: Tell me about your journey to becoming a “Joyful Vegan.”
Colleen Patrick-Goudreau: I grew up eating every kind of animal – anything that walked, swam, or flew. My father owned ice cream stores and would bring home tubs of ice cream to fill our separate ice cream freezer. At the same time, I – like most children – had a deep sense of compassion for animals, suffered when they suffered, and intervened when I was able. My parents and other adults supported this compassion, but they also taught me to compartmentalize. I was taught that some animals were worthy of my compassion (the stray dogs and cats or wildlife I helped) and some animals were “here for us” and thus deserving of our compassion only to a point. And these were the same animals all over my wallpaper, my pajamas, my childhood books and games, and my favorite TV shows and movies: lambs, calves, pigs, ducks, geese, turkeys, and chickens.
I could have gone about my whole life staying desensitized, but luckily I read John Robbins’ Diet for a New America when I was 19, which started me on a path to learn everything I could about the exploitation of animals for human consumption. I stopped eating land animals immediately, and several years and several books later, I stopped eating (or wearing) anything that came from an animal. I just did not want to contribute to violence towards animals – violence I would never participate in directly.
So, when I became vegan (12 years ago now), it was a very natural and joyful decision that has had many unexpected gifts.
Even though there is great pain in being aware of the suffering of non-human animals, there is also great joy at being fully awake and not being part of that violence.
AG: You are an impassioned voice calling us to awaken for the animals and our human souls. Would you share with us your evolution from a background in English to teaching vegan cooking classes to publishing your touching “Food for Thought” podcast and now arriving as a prolific author and inspiring speaker?
CP-G: You’re sweet. Thank you for saying that. When I left graduate school back in New Jersey I was not vegan, but I had already read Diet for a New America, and seeds had been planted. So, even though I didn’t know what it was going to look like, I knew I was going to follow a path working to help animals and empower people to not eat animals. I knew that my contribution would be through what my skills and interests were – namely writing and speaking (I taught Freshman English when I was a graduate student and was finding my voice as a lecturer). So, I just started by doing and by trying to find my voice. I began educating people by tabling, by doing Street TV (showing slaughter videos and handing out Why Vegan brochures), and then by teaching cooking classes (because everyone said “what do I eat?”). When I realized I was on to something with the classes, I wanted them to reach more people, so I produced a cooking DVD. Tapping into the power of media, I started producing my podcast, Vegetarian Food for Thought (it’s all vegan!). 
From there, my first publisher found me and offered me a contract to write The Joy of Vegan Baking, and it’s all gone on from there with The Vegan Table, Color Me Vegan, Vegan’s Daily Companion, and The 30-Day Vegan Challenge. The journey has been exhilarating and incredibly gratifying, and I’m so grateful to wake up each morning dedicating my life to exactly what I feel is the most important work in the world: teaching people how to manifest their compassion in their every day lives. It’s pretty amazing.
Come back next week for a Giveaway of two of Colleen’s books!
AG: What is your greatest reward in teaching people about compassionate living?
CP-G: I believe we’re all here to be teachers to one another; we’re all here to lift each other up to become the fully evolved people we can be. I believe that people want to be the most compassionate they can be, and I believe it’s already inside of them. I’m not teaching/telling them anything they don’t know; I’m just pointing them to what’s already in their hearts. I help them recognize it, and when they do, they wake up, and I get to see that moment. It’s heart-warming, gratifying, and powerful for me with each person I see experience this. The details may be different, but their stories are pretty much all the same: “I cared about animals when I was a child; I was taught to squelch that compassion in order to eat the animals my parents fed me; then X happened, and I’ve become re-awakened to my compassion.”Each story of awakening I hear just gives me strength and resolve to continue doing this work, because it’s not just a matter of teaching someone how to sauté onions or bake vegan brownies;
it’s a matter of shifting the paradigms to become the compassionate people we really are. (I’m adding new “love letters” to the website all the time, if you want to read some).
AG: Congratulations on your recently launched gorgeous new website! Can you tell us about your Compassionate Cooks Club, Daily Dose of Compassion and/or anything else you’d like to share about your new site?
CP-G: Thank you! The website redesign for The Compassionate Cook has been a LONG time coming! Now that it’s updated, it enables me to more easily change and add more content, blog more (even though I don’t consider myself a blogger), and enable people to comment and participate directly on the website. The Compassionate Cooks Club is not new, but the new account-based membership is. I’m so blessed that people value the work I do and want to support it, but I want to be able to give them something back while creating a community. Club members get to see videos, recipes, and content created just for them; depending on the level, they also get signed books, and some can contact me directly in a consulting kind of relationship to get personal advice and guidance. Of course there is and always will be a ton of free resources on my website, but members just get a little more. I’m really excited about the Daily Dose of Compassion. It’s my new (free) email service whereby subscribers receive an inspiring quote from me everyday in their inbox. I’d been wanting to do this for awhile, especially when I heard from so many people who disciplined themselves to read only 1 page a day out of my book, Vegan’s Daily Companion, so it’s just another way to empower people to live compassionately without apology.
AG: What are some of the whole-food staple ingredients you keep on hand in your kitchen? Do you have a favorite recipe you make often?
CP-G: Favorite recipe – definitely my kale salad. A staple in my home, particularly because of my kale gardens! Rub olive oil on leaves to coat them, sprinkle on some salt and nutritional yeast, and toss with anything and everything, depending on the season. Sometimes it’s toasted pecans and diced apple. Sometimes it’s pumpkin seeds, red onion slices, and avocado. It just depends. I’m a very simple eater and keep a lot of veggies in my fridge and grains/beans in my pantry as staples. I love whipping up new recipes just based on whatever I have in my kitchen. Some recipes are available for free on my website.
AG: If you and I were collaborating in the kitchen, what would be your fantasy creation?
CP-G: Anything with coconut oil, chocolate, and bread. Does that inspire anything in your incredibly creative mind?? 
AG: Hmmm… how about soft, doughy bread made with coconut oil and a dash of cinnamon, dipped in chocolate, fondue-style?
You have accomplished so much already. Knowing you as I do, I imagine there’s more to come. What’s the next frontier for Colleen Patrick-Goudreau?
CP-G: Right now, I’m caught between Scylla and Charybdis because I have so much I want to do, but I also have a burning desire to find some balance in my life. So, aside from trying to slow down a little, the most immediate next project to come to fruition will be the interactive 30-Day Vegan Challenge online program. I’m focusing on letting my books breathe a bit (no books for awhile), returning again to a regular podcast schedule (it slowed down a bit in 2011 because I had three books come out one after the other), and on launching the 30-Day online program. So much to do, and I’m so grateful to have the opportunity to do it.
Thanks Colleen, it’s always a pleasure to catch up with you. Now I need to go get my chocolate melting for that fantasy creation! For more about Colleen, her books, speaking engagements and podcasts, find her on Facebook and Twitter.
P.S. Remember to come back next week for a Giveaway of two of Colleen’s books!
Fridays with Friends + Giveaway: Hannah Kaminsky
As a fellow sweets lover, I have long admired Hannah Kaminsky’s dedicated work in the world of vegan desserts. Her skills as a recipe creator and photographer are out of this world. Often, when I have a spare moment, I pop over to her enticing blog just to see what she’s up to. I was thrilled to sit down with Hannah to talk to her about her genius.
Allison’s Gourmet: What inspired you to adopt a vegan diet?
Hannah Kaminsky: Well, at first I went vegetarian simply because I suddenly found myself with many new veggie-powered friends when I entered high school. I found it intriguing, as I hadn’t really considered it a viable lifestyle before, and was impressed at how easily it came to me. After finally doing a bit of research as to why one would become a vegetarian, and all those horrible websites about the cruelty of the egg, dairy, and meat industries popped up… Well, there was no looking back, and I went vegan straight away, after only a month of being vegetarian. Now it’s been about 8 years and I haven’t regretted that decision once.
AG: How in the world did you decide to write a cookbook for your Senior project at the tender age of 18?
HK: Actually, it wasn’t so much that I decided to write a cookbook as a senior project – I lucked out that I had some of the most open-minded teachers in the world. I was going to work on that cookbook to the detriment of all other assignments, but they graciously allowed me to submit it as a final project anyway. So I could have just as easily failed; the cookbook was way more important than school in my eyes!
Hannah recently released a gorgeous new full-color cookbook, Vegan Desserts, that’s arranged seasonally, has lots of lovely holiday and gift-able treats, and includes her own enticing photographs of every recipe. She’s generously allowing us to give away a copy of this volume to one lucky reader. Read on!
AG: What’s the biggest challenge in running a blog?
HK: Keeping up. Keeping up with both the lovely comments, other inspiring blogs, and regular postings with new and exciting content. Sometimes it becomes too much, and my email piles up like some horrific multi-car accident on the highway, but it’s always worth it to sort through in the end, whenever time allows.
AG: What do you love most about it?
HK: I couldn’t survive without the feedback. The reason that I keep blogging is not for money (I only make a meager amount from Amazon referrals every month, as cruelty-free and committed advertisers are hard to come by), nor the freebies for review (though they are a nice perk), but for the community. On the days when it’s hard just to get out of bed, and I have to wonder why I keep writing recipes, a glance at the comments always lifts my spirit. Small compliments really do have a huge impact, and I treasure the thoughtful words from my “regulars” especially.
I hear you on this, Hannah. Cyberspace can feel a touch solitary at times and the human contact through feedback is essential for me as well.
AG: You’re an amazing photographer and have taught me a lot! I especially love what you’ve been doing with my ‘Veganize It!‘ recipes in VegNews. Do you have a preference between taking pictures and writing blogs or recipes? Why?
HK: Why thank you! I’ve definitely begun to identify more as a photographer than cook or writer at this point. 
It’s mostly due to my increased focus on it, thanks to school, and other freelance jobs that keep on graciously popping up. I’m a very visual thinker as well, and I find it entirely satisfying to take an image in my head and recreate it in real life, generally relatively faithfully to my original inspiration. To be able to share my vision with others is one of my favorite parts of the job… Plus, on the styling end, I love having an excuse to play with my food!
Sounds like similar reasons to mine for cooking/baking/candy-making!
AG: Are there any whole-food staple grocery items you can’t live without? (Favorite fruits, veggies, beans or grains?)
HK: Well, this is probably pretty weird, but I adore cucumbers. There are always at least two or three in the house. I just slice them up, salt them, and munch on them as needed. Simple and refreshing, it’s my idea of healthy comfort food!
AG: Do you have a favorite seasonal meal idea or recipe you’d like to share?
HK: Come winter, I make giant vats of stew at least every other day of the week. 
Whatever’s in the fridge or pantry gets piled in, and every batch is a little bit different. It’s just a wonderful way to wind down my evening; get a big pot of stew bubbling away while I work on a few last emails for the night, enjoy one bowl full with some light reading, and then pack away the rest for quick meals later. The leftovers are excellent to freeze for long term storage, too.
AG: You combine your love for making crafts with food, is that a natural fit? How do your readers respond? Are there different audiences?
HK: There are definitely different audiences that visit my blog, and I try to appease them all whenever possible… Although I can tell you right now, I’m grateful for all the crafters that hang in there, because that section has been rather quiet for some time now. It’s tough to balance everything out, so I just post edibles and crafts whenever they happen, rather than forcing sub par stuffed animals. It’s harder to find the time to just sit and craft these days, so although the blog started out only as a craft blog, without any recipes, it really is more of a food blog with a few crafts thrown in now. I hope that foodies and crafters alike can appreciate both sorts of posts, though!
AG: Which Allison’s Gourmet goodie is your favorite or would you most like to try?
HK: Well, I had the incredible luck of receiving your peppermint brownies one year as a holiday gift from a co-worker, and I still can’t get them out of my mind! I love chocolate and mint together more than most flavor combos, and the crunchy topping of crushed candy canes on those fudgy brownie squares just made this marriage perfect. I wish they were available year-round!
Just wait until you try our new artisan truffles and caramels! 
Now for the Giveaway! In her new book: Vegan Desserts, Hannah cracks the code of formerly elusive vegan meringue, which, in it’s non-vegan form, is made with only egg-whites. To win, post here on our blog telling us what you would create with this revelatory discovery? We’ll choose a winner Wednesday, the 7th. Good luck!
UPDATE: This contest is now closed. Esther, of A, B, C, Vegan won!
A Little Goes A Long Way
20 years ago, before I began my journey toward healthful, compassionate eating, I ate low-quality food because it was what I had grown up eating and I didn’t know any better. I was unhealthy, 15 pounds overweight and suffered from acne. In 1989, I discovered healthy foods and started experimenting in my own kitchen. Later, I studied at The School of Natural Cookery in Boulder, CO and continued growing my skills throughout the years. What I learned is that good-tasting, nutritious, premium-quality food is worth so much more than the few extra dollars one might pay for it. Take the astounding differences between store-bought tomatoes and home-grown ones, for example, or Wonder Bread compared with a whole-grain artisan loaf.
Inferior-quality food makes for inferior health in the way my body looks and feels as well as my mood, and a less satisfying eating experience. If you haven’t yet experimented with it, maybe it’s time to try. It’s no secret that I love food and I don’t eschew fat, salt or sweet, yet I’m healthier today than ever in my life and I attribute that achievement to my healthy lifestyle and eating habits. For me, an enjoyable and delectable meal is as important as the nutrition found in it.
When I opened my vegan bakery in 1997, I knew from the beginning that I would serve only the kinds of foods I would want to eat myself: real food made from whole, organic ingredients that anyone can easily pronounce and find in her own kitchen. Doing so allows the body and palate to feel satiated with much less. Contrast that with eating fat-free cookies, which attempt to trick the taste buds and brain into thinking they’re getting what they want. But, instead of eating one fat-free cookie, many people end up consuming an entire box in the hopes of achieving the enjoyment they would normally gain from one full-fat cookie.
You see, pure, whole foods like our organic cookies and vegan brownies are satisfying after just a small amount. This saves money, health, and your waistline. Choose top-quality foods and discover for yourself: a little goes a long way.
Giving from the Heart (and Oven)
Today is my fiancé’s birthday, and searching for the right gift for him started me thinking about gifts in general. 
Mostly I dread shopping for presents. I’m often uninspired (my man knows this and just tells me what he wants — thanks honey!) so more often than not, I end up buying some thing just to have something to give. I dislike the consumerist drive to buy, buy, buy. At the same time, though, gift-giving is an important part of our culture. We exchange gifts to show our love and affection for each other. 
To let others know that they’re in our thoughts although we may be far apart or out of touch. And everyone loves getting gifts, right? But, sometimes, especially around the winter holidays, I find myself buying meaningless gifts for people just to have something to offer them. It’s important that I don’t leave any one out, so even if I have no idea what a certain person might enjoy, I feel like I have to get them something anyway. And much as we love getting gifts, does anyone really want another gizmo or dust-collector? How many gag gifts can you get before they get old?
So, the best answer I have come up with to solve this dilemma is to give gifts that don’t collect dust and that everyone will enjoy and be able to share. 
Edible treats are ideal, especially when you know someone loves a certain dessert or don’t know the person very well but can assume that they love sweets like the other 99% of humanity. I especially enjoy giving home-made gifts, and if there’s time, energy and skills to make or bake gift-worthy goodies, they are sure to be appreciated. But, when I mostly need ease of giving and taste perfection, I find that a dozen organic cookies or a tray of deliciously chewy vegan brownies from AG simply can’t be beat. In the words of one happy client:
“Your cookies and brownies are a perfect gift: perishable, so they don’t contribute to anyone’s clutter; shareable so they foster friendship; delicious so they are always appreciated, and cholesterol free, so they can be eaten with uncompromised pleasure. Thanks so much for making the world more delicious.”
Patti Breitman, Author
Back to my fiancé. In case you’re wondering how your non-vegan friends will take receiving vegan goodies as a gift, I can tell you. 
My omnivorous man, and his completely carnivorous teenage daughters LOVE Allison’s goodies. In fact, whenever I bring some home, they are devoured in record time with excitement and glee. So, trust me, these are delectable sweets. Period. Not like other vegan baked goods you may have tried that are “good… for being vegan.” Allison’s are world-class, guaranteed.
Friday with Friends: Chloé Jo Davis
Beyond being named one of the “Hottest Jews in the World,” by HEEB Magazine, Chloé Jo Davis is a bona fide green, vegan vixen. The editor-in-chief of The GirlieGirl Army, a green guide to glamazon living that boasts 12 years of archives and a fan base that includes major celebrities and many thousands of readers, you may also have seen Chloé as celebrity dirt’s host on RiverWired and in an Errol Morris-directed national commercial for Silk Soy Milk. An activist, writer, green expert, animal rescue warrior, radio host, online personality and ethical fashion expert, she’s also one of the celebrity judges for our Tee and Tote Design Contest happening right now. Chloé told all about motherhood (her son, Panther Britain, was born April 15th, 2010), glamazon living and her favorite vegan foods in a recent interview with Allison’s Gourmet.
Allison’s Gourmet: What items are always on your grocery shopping list aka the foods you could NEVER live without? And has anything food-wise changed since the birth of your vegan son, Panther?
Chloé Jo Davis: I was mainly raw prior to having Panther. Post birthing (and attachment parenting parents who breastfeed will totally get this) we still haven’t slept, so carbs are how I get through the day. I wish I could say I was exclusively green juice and kale chips… but I’m more like green juice, kale chips, roasted potatoes, corn, fresh coconut waters, kombuchas, 
Israeli pickles, cous cous, vegan jerky, vegan sushi, guac, roasted chestnuts, really well marinated tempeh or tofu, white sweet potatoes, avocados, hummus (homemade, of course! hint: a spice called za’atar changes the game), and obsessed with all fresh fruits and veggies, particularly those on the more exotic side. I live on jicama, and I’m mainly a salty gal. I love crackers and a good pretzel! I just love food. I could (and often do) eat 24 hours a day. Plus I cook a lot and I live in NYC, home to a billion vegan restaurants! I don’t stop with the eating. Goddess bless my appetite (shouldn’t we all applaud women who can EAT more? I’m so done applauding women who are proud to have eaten nothing but a side salad all day!)
AG: Your web site, www.GirlieGirlArmy.com spans the gamut with content, covering everything from travel to shopping. Which veg-friendly city is next on your list? What would you pack for the trip?
CJD: We just missed a family gathering in Israel, which I’m bummed about because the produce in Israel is next level, just the best. Between that and the falafel, do you really need anything else?! But Panther is too wild for long plane rides right now. The kid is a daredevil… he never ever stop! We’re planning on visiting our friends at Woodstock Farm Animal Sanctuary and Farm Sanctuary in September… but those aren’t exactly in large cities!
So, next real trip will be in October to the World Peace Yoga Jubilee which I have to say, is one of the most special, wonderful events I’ve ever been to. It’s held outside of Cincinnati and it’s the only all-vegan yoga conference that I’ve ever heard of… but it’s so beyond that. The food is sensational, the people beautiful (in and out) and the energy just quite magical. I highly recommend it! Oh, and me and my gf Alex Jamieson will be speaking again on a panel with some genius ethical icons. Lucky us! What will I pack? Probably a bunch of yoga clothes and a few good outfits that I’ll end up getting from one of my legendary clothing swaps. And I never leave home without a pair of OlsenHaus and Cri de Coeur heels.
AG: What’s your favorite summer recipe to share?
CJD: I don’t think you can beat a massive summer salad with fresh corn, chickpeas, berries, dandelion and spinach greens and tons of good olives and a really fresh crusty ciabatta (clearly, I’m not gluten-free though I find it an interesting next potential step!) and then a homemade sorbet (two minutes to make!) in your blender. 
I also grill tons of vegan sausages and make big stir fries with whatever is fresh and organic. You can’t beat Bragg Liquid Aminos, nutritional yeast, and some cracked pepper with ANY veg.
AG: What other vegan sites do you visit on a regular basis?
CJD: Yours, because it’s beautiful and I heart you. I have too many favorites to list, but the gist is – if I write about them on GGA, I mostly likely regularly visit them!
AG: You’ve been featured as an eco-beauty expert. What are some of your favorite finds?
CJD: Oy vey… too much pressure! It’s my job to discover the green and fabulous, so I’m up to my shnozz in favorites. But here are a few:
- Soy nail polish remover
– non toxic, vegan – and perfect to byor (bring your own remover) when hitting up the mani-pedi spot. - Heart of Darkness Shoes – love that my girls at Cri De Coeur launched a sub line which is more affordable for those of us on a budget, but still kept the amazingly cool and gorgeous design that we go to them for.
- Sugar-based Hairspray – it’s a revolution. It works and it doesn’t stink or give you cancer. Halle-fricking-lullah!
- Dalia Gowns – it’s not easy to find black tie worthy gowns that aren’t made from silk. Dalia MacPhee designs gorgeous and vegan gowns for us silk-free ladies.
- Tata Harper skin care line – the face oils are special. You notice a difference in your skin immediately.
AG: What’s your favorite Allison’s Gourmet product? Any product suggestions?
CJD: I’m not a big chocolate gal, though my husband Jeremy is. I tend to buy him your organic brownies, while your vegan toffee and peanut brittle blow me away. Seriously, how dare you. Generally though, I’m more of a tart tartin kinda gal, what about some more fruity confections – maybe with less white sugars and more dates for sweetness? Dare to dream! I’m loving baking with puréed dates lately!
Want to hear more from Chloé Jo? Check her out on Twitter and Facebook and at her blog: GirlieGirlArmy.com.
Meet Our Celebrity Judges!
With just over a month left to enter our Tee and Tote Design Contest, the buzz is growing and designs are starting to come in. We’re beginning to look forward to the excitement of choosing our winners! First, we need you and your friends to submit your most awesome designs and slogans. Then, after you’ve submitted your artwork, online voting will commence on September 16th. This will be your chance to tell everyone what you’ve been up to and encourage them to vote for your design. This round of voting will narrow the field to 10 finalists.
After those 10 finalists have been chosen, Allison will sit down with our panel of celebrity judges to choose the 1st, 2nd and 3rd place designs. Who are these celebrity judges, you ask? I’m here to tell you… we are so grateful to the following talented and dynamic individuals for helping us with this contest! In case you’ve been wondering about them, here’s a little bit about each of our amazing all-star judges:
Colleen Holland, one of the masterminds at VegNews Magazine, is an expert in marketing and brand-building who also studied at the Natural Gourmet Institute. She loves our chocolate almond toffee and vanilla chai fudge.
Gene Baur, co-founder and president of Farm Sanctuary, grew up in Hollywood and worked in commercials for McDonald’s and other fast food restaurants before going vegan in 1985 and beginning his true calling campaigning for the rights of farm animals.
Leanne Mai-ly Hilgart, the goddess behind Vaute Couture, backs up her eye for design with a background in activism. She has been vegetarian since age 10, and vegan since she was 17, when she helped push a bill into law for dissection alternatives in Illinois schools.
Nathan Runkle, founder and executive director of Mercy for Animals, has been named one of the “25 Most Fascinating Vegetarians” and one of the country’s “Top 20 Activists Under 30 Years Old.” In 2009 he became the youngest person ever inducted into the U.S. Animal Rights Hall of Fame.
Glamazon Chloé Jo Davis blogs at GirlieGirlArmy.com and loves our “orgasmic fudge and brownies.” She’s the sexist eco-goddess, vegan fashion expert, animal rights activist, and green mama we know. Among many other titles, she was recently named a “Rule Changer” by Italian Elle.
The dynamic husband and wife duo Troy Farmer and Katie Frichtel at Raven + Crow Studio do truly excellent graphic design work and also run a blog, Kindness of Ravens, where they write about design, music, fashion, and (what else?) vegan food.
Weekly Wrap-up: Contests Make for a Sweet (and Nerve-Wracking!) Week
Our week has been somewhat single-focused on our first ever Tee and Tote Design contest—can you blame us? Not only are we super excited about seeing all of your great designs, but we’re a little nervous too! The anticipation (deadline is September 15) is enough to make us brew up a nice cup of fair-trade tea and nibble on our favorite vegan cookies to calm the nerves. That always works…
Tessa broke down the benefits of our monthly clubs on Wednesday (they’re also one of the prizes in our design contest!). 
It’s a good read to understand the programs and why your sweet tooth can have its cake (or vegan brownie, as it were) and eat it too—without the guilt. Organic and vegan treats are so much healthier than the conventional, GMO, high fructose corn syrup stuff out there, and it’s nice to have a steady supply to treat yourself, or others, throughout the month.
So hopefully you’ll tell all your artist-minded friends and co-workers about our design contest, and maybe if they win the $500 and monthly membership, they’ll share some of their sweet treats with you!
Dads Like Treats Too!
Well, I know we celebrated Moms just a few weeks ago, but now let’s take some time to celebrate Dads too. Father’s Day is coming up in just a few weeks on Sunday, June 19th! 
The end of school and the start of summer also happen around this same date for most people, so it can be a busy time for everyone and easy to leave Dad’s gift to the last minute or end up buying him a silly apron or another tie because they’re easy. Don’t let that happen to you! Dads deserve their day of recognition, and in our extensive research we’ve found that, believe it or not, Dads like treats too!
Using this valuable information, we’ve compiled a list of unique and delicious Father’s Day gift ideas for Dads of all tastes including vegan brownies, salted and spiced peanut brittle, and gourmet coffee gift baskets. We even include a handy-dandy delayed delivery date option as part of our checkout process so you can order now and have your gifts delivered right on time for Father’s Day. Go ahead, get some sweet vegan treats for all the great Dads in your life. They’ll thank you for it.
Brownie Points
We don’t like to play favorites with our desserts, but in the season of wintery mixes and cold rain, nothing comforts quite like a vegan brownie. We’re currently addicted to the pecan brownies crested with golden toasted nuts. Our brownies are dense, decadent, and 100 percent wheat free. Even Alicia Silverstone agrees. They’re basically the foodie equivalent of cashmere sweatpants. Just add a warm fireplace and a mug of our Decaf Vanilla Nut fair-trade coffee to erase all signs of a bad day.
Here are 5 exciting ways to enjoy our decadent brownies:
1. Heat up in the microwave for 20 seconds and serve with a scoop of Purely Decadent made with Coconut Milk Vanilla Bean ice cream. Sprinkle on some dark chocolate shavings for an elegant and easy sundae.
2. Make a magical milkshake. Combine non-dairy ice cream, your milk substitute of choice (we like So Delicious Vanilla Coconut Milk), and a crumbled brownie in a blender. Sprinkle on another brownie and serve with a spoon.
3. Add a candle to the top for a sophisticated and chic alternative to a standard birthday cake.
4. Cut into tiny bite-size brownies and toss a few into your lunch for a midday treat.
5. Spread some peanut butter on ‘em for a super rich snack.
How do you enjoy eating Allison’s Gourmet vegan brownies?
Monthly Clubs Shipped
It’s that time again, when all our happy monthly club members start expecting their delicious deliveries of fudge, brownies, and cookies of the month! Yesterday we shipped scrumptious Butterscotch Pecan Cookies, heavenly Original Brownies, and divine Vanilla Chai Fudge to everyone on our list. 
Now, I love chocolate as much as the next woman, but I have to say, Allison’s white vegan fudge is quite heavenly, especially the Vanilla Chai flavor. It’s fragrant, sweet, and perfectly spiced with our own proprietary spice blend: warming but not spicy, just right for chilly winter days. And, if you love this month’s Butterscotch Pecan cookies, you may also be interested in our Butterscotch Pecan Fudge, which is similarly flavored and truly spectacular. Hungry yet? You too could become a Monthly Club Member. Learn all about it here.
