Hi, my name is Evanice Holz and I’m the founder and chef behind the Señoreata Vegan Cuban Food Stand and Señoreata.com.
I cook intuitively with lots of love and awareness in everything I create. I believe that along with being completely delicious and nourishing, eating vegan is beyond just meals. It is daily awareness, advocacy, and creativity through the simple things in life which I feel fortunate to share with you in the most exciting way– COOKING!
At age 15 I went Vegetarian cold-tofurkey and haven’t touched meat since. I feel for everyone out there who has or had to embark on this journey in a household that doesn’t welcome or understand it. Growing up in a Cuban household, you know my struggle was real. Ha! I vividly remember my Cuban father saying he was going to make me a vegetarian split pea soup sans the ham. He pureed it prior to serving and a couple of spoon fulls later I saw a piece of ham that missed out on the party in the blender and– NOOO! *Insert emotional teenage girl moment* True story.. of many.
Fast forward, about five years later, that same split pea soup bandit and I made a new years resolution to try vegan out for two months. Almost instantly, I felt a surge of physical energy that must have been saved my entire life in some remote reservoir in my body waiting for the day I went vegan. Ta-Daaah– finally, I felt I was eating the way I was meant to and whole process was completely inspiring. I cooked, researched, supplemented, and read all the time! I felt a vigor and a spark physically, mentally, and spiritually.
This is when I really started to experiment with cooking. I began by cooking dishes I grew up with that were traditional to my Cuban and Brazilian heritage. My Father and Grandmother told me exactly how they made everything and all I had to do was substitute the animal products for vegan ones. It all felt so simple and natural–There was nothing foreign about it (no pun intended this time)! In fact, being able to enjoy my childhood meals without compromising my ethics made me feel more connected to my culture than ever. That’s the heart and inspiration for Señoreata.
To this day, I don’t know what happened to that “2 month vegan challenge” because I haven’t looked back since. I’ve been Vegan for 9 years now. I’ve never felt as comfortable in the kitchen as I do right now–Every ingredient is an invitation to create something magical!
I’ve been told “If I could cook Vegan, I would eat that way everyday” almost as many times as I’ve been asked “Where do you get your protein?”, so was goal was to create an online space that inspires more at-home plant based cooking so that this can become something just as natural for everyone as it was for me. My personal favorite recipes on Señoreata are the vegan deviled eggs, buffalo cauliflower pizza, and the butternut squash tamales. Whether you’re a home cook looking to incorporate more plant based dishes, or simply looking for new ideas– I know you’ll love these recipes.
In 2017, Señoreata expanded into a mobile vegan Cuban food stand in Los Angeles. The mouthwatering menu features traditional meat pies and guava cheese strudels to pulled pork sofrito tamales and plantain nachos. You can find the menu here. Follow @senoreata on Instagram to find our weekly pops!