Evanice Holz / SEÑOREATA
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That is why I announced on Instagram last Sunday, that I will be temporarily closing our kitchen in response to the COVID 19 pandemic, until I feel it is safe to get back to work and make you smile again. Through all change comes growth, comes transformation, comes re-birth, and I look forward to seeing you in person again to show you how Señoreata has grown as a company during this time. Until then, the best way to support Señoreata is to look forward to your next meal, by purchasing an e-gift card for when I reopen. Another way is to keep in touch, as although Señoreata’s kitchen is temporarily closed, my home kitchen is open to you and I plan to share anything I feel may inspire my community on Instagram @senoreata.
2 tsp vegan Worcestershire sauce 6 tbsp soy sauce or tamari 2 tsp liquid smoke 1 tsp 1.25 c hot unsweetened unflavored plant based milk 1.5 c hot water 1 tsp nutritional yeast 1 tsp granulated garlic 1.5 tsp fine sea salt Onions: 3 tbsp small diced yellow onion 1/2 tsp ground nutmeg 1 tbsp vino seco Approx 8 tbsp vegan butter 1 c grated Follow Your Heart Smoked Gouda EXTERIOR 2 Follow Your Heart Vegan Eggs per instructions (+ another 1/2 c of water) 4 c panko bread crumbs Approx 2 liters vegetable oil salt to taste Instructions Separate the mushroom stalks and rinse off any dirt or debris. Coat each shape in bread crumbs, then using a basting brush, coat the croqueta with the Follow Your Heart egg, bread again after that, coat with once more egg wash, bread, then set aside for frying.
I can’t tell you how many haters told me how difficult it would be to eat vegan in London, and even more so, to eat good food in London. The tube makes it incredibly easy to get from place to place, so as a traveler, even if you’re in Dalston for lunch– heading to Covent Garden for dinner isn’t a big deal. If you’re in London, I recommend looking up whether London Vegan Nights (located in Brick Lane) is happening during your stay. It’s an amazing opportunity to try several different vegan food traders at once and experience vegan night life in London.
I’m absolutely thrilled to announce the supper club I’ll be hosting in London in a few short weeks! Creamy arborio rice and braised cauliflower cooked with aromatic saffron, fire roasted red bell peppers, Spanish olives, peas, and tomatoes. This traditional ground ‘beef’ stew is made with soy crumbles simmered with bell peppers, tomatoes, olives, raisins, capers, and savory Cuban spices. Guava and vegan cream cheese baked in puff pastry a la mode with coconut ice cream and guava drizzle.