Category Archives: Jim’s Blogs

Our First Contest/Giveaway! Yumuniverse


I don’t think I would have survived transitioning into this amazing vegan lifestyle had it not been for all the unbelievably supportive, informative and engaging websites available for meat-free eaters. Most of my internet time is now devoted to sharing vegan stories, searching vegan recipes or communicating with other fellow vegans. And one thing if for sure-I have NEVER met so many awesome, friendly, compassionate people in my life, let alone, through web-based interactions. The amount of support has been overwhelming and I’m going to assume other vegetarians, vegans and raw foodies have the same experience when they set forth into this eating endeavor.

I’ve thrived on the generosity and curiosity of other vegans and not long ago, was lucky enough to have won a recipe contest for one of my favorite sites, Yumuniverse. This opened a whole new wave of followers and connections for this little blog, and now, I am SO pleased to announce that they’re sponsoring an awesome contest through The Vegan Pact-one you definitely want to win!

Yumuniverse is a haven for all types of specialty diets-vegan, gluten-free, raw-you name it and they’ve got you covered. I’m thrilled that they’re offering meal subscriptions AND a lifetime membership offer which includes TONS of awesome vegan goodies, super-informative reading materials and exclusive recipes found on on YU.


“30 Dinners”-An interactive, beautiful guide full of recipes, herbie tips and vegan info. I’ve had a sneak preview and it’s not to be missed!

Sign up for their membership or other offers here, even if you don’t win through us.


1. Social media is key these days, so first and foremost, you should be connected to both The Vegan Pact and Yumuniverse on Facebook and Twitter. If you already are that’s great, and if you’re not, well now you’re about to make some pretty cool new vegan friends 🙂

Yumuniverse: Facebook AND Twitter

The Vegan Pact: Facebook AND Twitter

2. Leave a comment on this post, telling us what your favorite Vegan Pact recipe is and why!

The contest ends August, 19th, so make sure to leave your comment by then.

And that’s it…Happy posting!


FoMu-Vegan Ice Cream in Boston


Let us discuss for a moment about FoMu.

FoMu may be the best thing to happen to Boston vegans in a LONG time.

The biggest gripe I hear from many vegans is that it’s hard to kick the cheese habit (I concur) and that they miss ice cream. I generally don’t agree with the latter since eating ice cream used to induce severe stomachaches in me and the deliciousness was not worth the inevitable pain and discomfort. In-store vegan treats can be pricey and just not worth the money. But FoMu…FoMu is a different breed of non-dairy deliciousness.

This new vegan haven resides in Allston, MA (Arikka’s new neighborhood- tons of vegan options all over her neck of the woods) and is chalk full of delectable, creamy faux ice cream goodness. The rich servings are coconut cream based and come in a variety of addictive flavors. Salted caramel, peanut butter, cookies n’ cream, blueberry bread, bananas foster, avocado and black raspberry are but mere few of their icy options. They’ve got tasty toppings too, like agave gummy bears and candied walnuts, along with vegan baked goods (cookies, brownies, muffins) to offer patrons.

This place couldn’t have opened at a better time, and FoMu is true heaven for local vegans on a hot summer night. $3.75 for a small cup or cone may seem like alot of dough for one treat, but is WELL worth the cash and is surprisingly filling. Jim is regularly stocking up on their pints ($7 each) and is trying to take full advantage of their recycle deal-bring back the pint container for a refill and save 50 cents each time.

If you get a chance, you MUST try FoMu. Your vegan sweet tooth will thank you.



Homemade Bug Spray Recipe


The ONLY bad thing about spending so much time outdoors, hiking, swimming and enjoying some beers at dusk is the damn bugs. Mosquitos, flies, spiders-name it, and I got bit by it this past vacation week. Hug, swollen bumps and scratching myself all day long is not a good look. I REFUSE to douse myself in the toxic chemicals that reside in run-of-the-mill insect repellents though, so similar to most situations, I had to take it upon myself to make a safer alternative. This spray is a cinch to make and smells surprisingly great

1/2 cup distilled water

1/2 cup witch hazel

1 tsp vegetable glycerin

25 drops rosemary essential oil

25 drops lavender essential oil

  • Mix all ingredients together-store in a mason jar or spray bottle


Regrowing Veggies


So while our outdoor garden blooms (round of applause for quick-growing kale that’s already on the brink of pickin!), we have had quite a bit of lucky re-growing some of our favorite veggies indoors, too. A bit of research led me to the realization that planting and growing produce doesn;t have to be as tricky or time-consuming as starting everything from seed. When it comes to garlic, various onions, bok choy, celery and even potatoes, a simple snip of the original vegetable roots will produce great results. All it takes it water, end trimmings of vegetables and some patience!

We’ve currently got green onions and celery growing indoors (green onions on the windowsill, celery under a grow lamp) and they are doing extremely well. Follow these simple steps for DIY produce.


  • Take a bunch of celery and chop off the bottom 3-4 inches, that you wouldn’t normally eat (make sure to keep the whole chunk intact)
  • Place the stump in a bowl and cover with cold water, leaving an inch or so of water over the top
  • Place in a window sill and let soak for a week or two
  • Once you see some leaves sprouting up out of the center, plant directly into the ground OR in a large growing bucket
  • You’re done! Ours is still growing after a month, I assume it will be done after 3 months or so


  • Cut the white parts off of the bottom of a bunch of green onions
  • Tie together with a rubber band
  • Stick into a mason jar, so that the tops of the onions are almost sticking out and fill the jar half way to the top with water
  • Leave in a windowsill and let grow for 10-14 days once they are fully regrown


BIG NEWS! Vegetarian Times & Thrive Foods


This has been a HUGE week for us and we have our blog readers to thank for it!

Not only did we win Yumuniverse’s Kale Recipe Contest, but we also became Tasterie’s “Taster of the Week!”. Our Kale & Brussels Sprouts Salad took the grand prize in the recipe contest and the prize is AWESOME prepared  ornagic, vegan meals delievered right to your door, by Thrive Foods Direct. Breakfast, lucnh and dinner for the entire week was sent to me, and I am very happy to have a week-long break from cooking! We reecieved chia pudding, oatmeal, granola, salads, lasagna, falafels and so much more.  Tasterie is sending us some vegan snacks, so we’ll let you know how they are when we get them.

And the BIG, BIG news is that our Eggplant & Polenta Sandwiches will be featured in the July issue of Vegetarians Times! This is quite possibly the best news I’ve ever got and I am beyond happy and proud to be making it into the pages of Veg Times. So make sure to go out and pick up an issue when it comes out. And thanks to all of you who keep reading and continually inspire us!

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Just a few of our meals from Thrive Foods Direct!

Avocado Moisturizing Mask


We haven’t done any new homemade body care products in awhile, so when Jim asked me if I wanted to whip together this face mask, I was definitively up for it! It’s really easy to make and it almost instantly gives your skin a great after glow. We’d been out in the sun the whole day, and both of our complexions were a little dry and burned and this face soothed it right away. I generally don;t have problems with my skin, but this made a HUGE difference that I was pleasantly surprised to see. And it was hysterical to wear together, because your face color looks like it’s changing as the avocado hardens and we were laughing our heads off while we let it ease our skin 🙂

1 avocado, mashed

1 tbsp jojoba oil

1 tbsp witch hazel

  • Mix all ingredients together, smooth over face and let dry for 30 minutes.
  • Remove with warm water


White Beans & Cabbage


Two in a row for Jim! He makes the most boring ingredients and dish extremely satisfying in this cabbage and bean-based meal.

1/2 head green cabbage, chopped into large pieces and boiled

2 cups white beans (canellini), cooked

1/4 cup white wine

6 cloves garlic, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp dried rosemary, minced

1/2 tsp black pepper

1 cayenne pepper, minced

  • Over medium heat, saute garlic and cayenne pepper in olive oil for 2 minutes
  • Add cabbage, white beans and wine and continue to cook over medium heat, stirring continuously, for 6 minutes
  • Add rosemary, salt and black pepper and cook for 2 more minutes