3 Bean Veggie Chili

vegan chili

It's no secret that in the Guerra casa, we are big fans of chili, especially good hearty and spicy chili! Growing up one of the first things I taught myself how to make was stews, then chili... I honestly made them so much, I started to slightly annoy my mother... Hey when you're young and you finally get a chance to cook something that taste great, yea you're going to make it a lot! lol

vegan chili recipe

This recipe is a beautiful blend of my favorite flavors, spicy and sweet. I find that the sugar helps to tame the spice down a bit, with the acid from the lime juice helps to balance all the flavors. No I only recommend limes for this recipe, although you could try with lemons, I personally feel that the acid  levels in lemon are way stronger than limes, and can end up over powering the dish. So if you do use lemons, be careful!

veggie chili

This chili is pretty hearty not to have meat in it, so for my meat lovers, you can add in your favorite meat, but it seriously does not need it. I believe one of the things that makes this dish hearty, are the mushrooms... what I like to call the meat of the earth... along with the variation of beans. It is so delicious! 

So since it's still chilly (pun intended)... why not take advantage of this winter favorite one last time?! 

3 Bean Veggie Chili

Vegan Pulled "Pork" Tacos

Vegan tacos

Every Monday on Periscope I do a live recipe demonstration for Meatless Monday's, and yesterday I made my Vegan Pulled "Pork" Tacos! I had such a great time doing this scope because my good friend Fariyal came over for dinner and was also my camera woman. I was also super pleased and excited when she ate the tacos and cursed about how good they were... when your food makes people swear... it's a great thing! I also made a delicious and easy avocado cream sauce for the topping that I will share!

Now since I did this recipe live, I do not have the step by step photos to go with the directions. So make sure you visit me at www.periscope.tv/LaTraGuerra to watch the replay in case you need visuals. The video stream will be up until 7:30 pm est TODAY!

Vegan Pulled "Pork" Tacos



  • Young Jackfruit, the Aroy-D brand young jackfruit in brine (I purchase mine from our local International Farmers Market for $1.57)
  • 1 tsp liquid smoke
  • 1 tsp Worcestershire sauce
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 cayenne pepper
  • 2 tbsp ketchup
  • salt to taste
  • 1 tbsp olive oil
  • 4 corn tortillas


  • red onions, sliced
  • red cabbage, chopped 
  • Roma tomatoes, diced 
  • Fresh Cilantro, chopped 
  • Avocado cream sauce (see ingredient list and directions below)
  • Shredded vegan cheese (Daiya is a great brand for vegan cheese)


  1. Preheat oven to broil.
  2. Drain and rinse jackfruit from can.
  3. using a fork, shred jackfruit into desired pieces... think of pulled pork
  4. In a large mixing bowl, add jackfruit, liquid smoke, Worcestershire sauce, cumin, garlic powder, salt, cayenne, and ketchup. 
  5. Mix all ingredients together well.
  6. In a deep pan on medium heat, add olive oil.
  7. Once oil is hot, add in seasoned jackfruit, be sure to stir well then using th back of your spatula flatten jackfruit in the pan and cover.
  8. cook for 6 minutes, stirring every 2-3 minutes.
  9. Reduce heat to low, and prepare your corn tortillas for assembly.
  10. Place tortillas in oven for 30 second to make tortillas soft and bendable.


  • 1 avocado
  • 3 tbsp vegan sour cream
  • 1 lime, juice
  • salt to taste
  • cayenne pepper to taste
  • 2 tbsp water


  1. Using a high powered blender add all ingredients and blend unit smooth.
taco recipe

Assemble tacos with jackfruit, onions, cabbage, tomatoes, cilantro and the avocado cream sauce. And as always, give this recipe a try and let me know how you like it!

    Stuffed Acorn Squash

    Stuffed acorn squash recipe

    I love acorn squash, but for years I ate it the same way... baked with butter, salt, and brown sugar. I never really got creative with it until my husband and I was vegan for 9 months, and grew tired of it being made in the same fashion. So to sum up what could be a long story, I came up with a few great recipes for acorn squash that I am going to share with you all. Starting with my favorite stuffed acorn squash! It is both savory and sweet, and will leave you full!




    • 1 Acorn squash
    • 1/2 cup white mushrooms, chopped
    • 1/4 cup red onions, chopped small
    • 1//4 cup orange bell pepper, chopped small
    • 1 jalapeno, minced
    • 1-1/2 tbsp butter
    • 3 tsp brown sugar
    • 1 cup water
    • 1/2 cup basmati rice, or your favorite long grain rice
    • salt to taste
    • pinch on cayenne pepper


    • Preheat oven to 400 degrees.
    acorn squash recipe
    • Cut acorn squash in halves, and remove seeds and membrane with a spoon.
    acorn squash recipes
    • In a baking dish (like my favorite one here that I've had since college lol) add 1/2 tbsp butter, and place in acorn squash cut side down.
    • Bake in the oven for 30 minutes.
    • Meanwhile, In a medium pot, add water and salt and bring to a boil.
    • Add in rice, and cook according to rice directions.
    • In a deep pan add in 1 tbsp butter on medium heat.
    how to make stuffed sqash
    • Add in onions, mushrooms, jalapenos and bell pepper, and cook for 3 minutes until the mushrooms have sweated out and the onions and peppers are translucent.
    stuffed squash recipe
    • Reduce heat to low and add in the cooked rice, and season with salt and cayenne pepper.
    stuffed acorn squash
    • Add 1 tsp brown sugar to each acorn halves, then pack in the rice and veggie mix.
    • Sprinkle 1 tsp brown sugar evenly over each acorn halves, and bake in the oven for an additional 20 minutes.
    how to make stuffed acorn squash
    • Let stuffed squash cool for at least 3 minutes before serving.

    As always, give this recipe a try and let me know how you like it!

    Spaghetti And Meatballs

    Spaghetti and meat balls

    After doing much research on making the perfect meatball, I believe I have created something wonderful. Now I don't know about you, but I have always had a hard time trying to figure out the right ratio of lean meat and fat to create the perfect meatball; it would always come out kinda dry. Now I know there are some chefs out there who wouldn't agree to this method of making meatballs, and say that I am just making meatloaf... and technically that is actually the root of my inspiration, and they come out juicy and delicious! So until the day when I finally figure out the proper fat to lean meat ratio to make juicy meatballs, this is my go-to recipe!




    • 1 lbs lean ground beef (80/20 lean/fat ratio)
    • 1/2 cup yellow onions, diced
    • 1/2 cup classic breadcrumbs
    • 1/4 cup fresh Italian Parsley, chopped
    • 1/2 cup Parmesan cheese
    • 1 eggs
    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp cayenne pepper
    • 2 24 oz jars of marinara pasta sauce (I used Ragu)
    • 1/2 cup water
    • 16 oz spaghetti noodles



    • Preheat oven to 425 degrees.
    • Meanwhile, in a large mixing bowl add ground beef, onions, breadcrumbs, Italian Parsley, Parmesan cheese, eggs, and seasoning.
    • Using a rubber spatula or hands, fold all ingredients in together.
    How to make meatballs
    meatball recipe
    • To make the meatballs consistent in size, I used a ice cream scooper, you can also use a spoon, just be sure that the amount you're scooping out is the same.
    • Scoop meat out, and using damp hands, form your meat balls into small golf balls sizes.
    meatball recipe
    How to make meatballs
    • Place meatballs in an oiled baking dish, and bake in the oven for 20 minutes.
    Meatball recipe
    • While the meatballs are browning in the oven, at the last 5 minutes, add marinara sauce and water to a large pot and bring to a simmer.
    • Once the meatballs are done, add them to the marinara sauce making sure they are submerged.
    spaghetti and meatball recipe
    • Reduced heat to low, cover and let meatballs simmer in the sauce for 45 minutes.
    • Cook your spaghetti noodles according to the package, and drain, do not rinse. 
    • Add cooked spaghetti noodles to the sauce and meatballs, and toss to coat all the noodles in sauce.
    How to make spaghetti and meatballs


    Serve with a sprinkle of Parmesan cheese, fresh Italian Parsley, side of garlic Italian bread. FYI, of course I make my own, and it's super simple. Take room temperature soft butter and blend with garlic salt and garlic powder.

    As usual give this recipe a try and let me know how you like it!



    Jambalaya With Shrimp And Andouille Sausage

    How to make jambalaya

    Hi everyone, I hope you had an amazing weekend, I know I did! For starters, as you may have noticed I didn't post anything all last week; I decided to take some time off to really zone in on the direction that I wanted to go with Momstaurant. And in the process, I came up with some pretty delicious recipes to share with you all this week!

    Starting with last Friday, I decided to make some Jambalaya, and I realized that it has been a WHILE since the last time I did a live recipe demo on Periscope... and if you have no idea what Periscope is, it is live stream where you can watch me cook and also interact with me and other viewers by commenting and giving me "hearts", your comments and "hearts" are shown live and I can answer them right at that moment! So make sure you download the Periscope app, and find me @LaTraGuerra! You can also watch me live on the web at www.periscope.tv/LaTraGuerra, but unfortunately you won’t be able to interact with me or other viewers... Anyway, so I decided to create a Jambalaya recipe live on Periscope, and the end result came out delicious, and of course I had to share! 

    Since I did this as a live demonstration, I unfortunately do not have the step-by-step photos, but it is a super easy recipe that honestly doesn't require it.

    Jambalaya with Shrimp and Andouille Sausage



    • 1 lb raw shrimp, peeled and deveined
    • 4 Andouille chicken sausages, cut into 1 inch cuts - 1-1/2 cups
    • 2 tbsp unsalted butter
    • 1 yellow onion, chopped small
    • 1 green bell pepper, chopped small
    • 3 roma tomatoes (1-1/2 cup), chopped small
    • 1 jalapeno, minced with seeds in
    • salt to taste
    • 2 tsp creole seasoning, I used my homemade season mix, but you can use your favorite brand
    • 3 tsp cumin
    • 1 bay leaf
    • 4 cups chicken broth
    • 2 cups basmati rice, or your favorite long grain rice


    1. In a large pot, on medium heat, melt 1 tbsp butter.
    2. Add in adouille sausage and cook for 3 minutes, until sausage is half way cooked through.
    3. Add in chopped onions and bell peppers, and cook for 2 minutes until translucent.
    4. Then add in roma tomatoes, and cook for an additional 2 minutes.
    5. Season with cumin, salt, and creole seasoning.
    6. Then pour in the chicken broth, and bring to a boil.
    7. Once the water starts to boil, add in rice, and reduce heat to low. Cover and let simmer on low heat for 17 minutes.
    8. Since basmati rice only takes 20 minutes to cook, at the last 3 minute mark add in the shrimp and stir.
    9. Add in 1 tbsp butter, mix, and let rice sit for 2-3 minutes before serving.

    Serve with a sprinkle of chopped green onions, and of course your favorite hot sauce. And as usual, give this recipe a try and let me know how you like it!