When my husband and I were first married, we each had our own dishes that we claimed as our specialty. One of his, was chicken cacciatore. From what I remember, he made it well and it was his thing.

Until one day, I made it. I may have insulted him by stepping over that line, but…I made it anyway. I found that it was one of those dishes that I just enjoyed the process of making.

So, it kind of evolved into my specialty. After twenty-five years, it’s one of those recipes I’m most proud of. That cacciatore became my very first recipe I ever published on the blog.

Since this week marks three years since I’ve been blogging seriously, I decided that my old cacciatore recipe needed to evolve a bit.

Much in the way I’ve changed over the past several years. You’ve probably noticed, there’s a lot of veggies, fruits and grains going on here lately. I’m trying to fill my diet with plant based foods. It makes me feel better than I’ve ever felt before. Eating this way doesn’t mean comforting stews like this are impossible.

This has all of the wonderful flavors of my traditional cacciatore, but gives vegetarians and vegans (I’ve got vegan options for you) a bit of comfort food that tastes amazing.