Growing up in California, Evanice Holz spent many weekends in her abuelita’s (grandma’s) kitchen. Sharing food was her family’s way of expressing love. Something delicious was always cooking. One of Evanice’s favorite dishes was ropa vieja. It’s a traditional Cuban beef stew. 

    But when Evanice was a teenager, mealtimes changed. She became vegan. That means she no longer ate meat or animal products, like milk or eggs. 

    Suddenly, many of her favorite foods were off-limits. She could no longer eat lechón (roast pig) or arroz con pollo (chicken and rice). 

    Evanice missed these dishes. So she began to look for ways to make them vegan. Soon she fell in love with cooking vegan versions of her family’s recipes. 

    Now Evanice shares her vegan Cuban dishes through her food truck business, Señoreata. She also teaches people vegan cooking. We talked to her about her job.

Where do you get the ideas for your recipes?

    Most of my recipes are inspired by my dad’s and grandma’s recipes. Often, I just have to replace the meat. For example, my ropa vieja uses a tropical fruit called jackfruit. You can buy jackfruit in a can. I drain it, shred it, and season it just like meat!

What do you love most about your work?

    I love getting feedback! My culture eats a lot of meat. It’s a big deal if someone says our vegan version tastes good.

What have you learned since starting Señoreata?

    At first, I did everything myself. Now I know that it’s OK to ask for help when I need it. It’s not a weakness. It can make you stronger.

Why is your work important? 

    I want to make vegan eating and cooking easier! People shouldn’t feel disconnected from their culture just because they don’t eat the same way. I never thought I’d be making my abuelita’s recipes for a living, but I’m so proud to be doing it.