The creation of these recipes comes from my unique experience with diet changes over the last decade plus. I first went vegetarian in 2014 after mysteriously breaking out in hives any time I would eat meat. No doctor could explain what was happening, so I started consuming all the information I could about meat production, processing, additives, etc. hoping to find an answer. Long story short – I can’t unsee the things I saw, and even if I had a guaranteed cure today for those hives, I would not go back to eating meat. 

I met my husband in 2017, and we could not have eaten more differently. He has allergies to almost all of my main sources of protein – legumes, peanuts, tree nuts, etc. So, if we ever wanted to cook a meal that we could both enjoy, it was a unique challenge. He was (and is) a sport when it comes to trying anything I make, and has even created some of his own recipes that you may see featured here. 

Fast forward to 2020, and during my first pregnancy, the same mysterious hives appeared whenever I would eat dairy or eggs. The answer was simple for me: cut them out. I’ve never looked back. Sure, I miss the occasional Taco Bell Cheesy Bean and Rice Burrito, but I don’t miss feeling awful after every meal, and I don’t regret not contributing to any of the animal agriculture industries.  

Since then, I have been enjoying creating recipes that everyone in my family can enjoy. BUT, I am also taking care of two young children, and I have many other hobbies and interests that I enjoy dedicating my time to – so these recipes had to be minimal effort and include easily accessible ingredients. I didn’t have time to go to 4 different grocery stores for one recipe or spend 2 hours making dinner everyday. 

That is how The Planted Pantry was born. These recipes are the result of countless trials and error and endless searching for perfect yet accessible ingredients.