Life & Work with Angelina Torres of Ebony Vegan

Today we’d like to introduce you to Angelina Torres

Angelina, we appreciate you taking the time to share your story with us today. Where does your story begin?

Ebony Vegan started out of both health concerns and the lack of representation of other ethnicities within the vegan community. My family and I were facing significant health challenges, particularly with my husband, son, and myself nearing a prediabetic state. When I asked my doctor for advice, I got the typical responses—control your sugar intake, avoid soda. The thing is, I didn’t drink much soda, and sweets weren’t part of our daily routine. No one mentioned that high consumption of red and processed meats contributed to insulin resistance, a major factor in type 2 diabetes. Not one doctor told me that! I had to take a closer look at our diet, do the research, and figure out what was really affecting us. It became clear that health care and what you eat can either send you to the pharmacy or lead to disease.

When we stopped consuming meat and we all went back to check our health, my new doctor said, “Whatever you are doing, keep doing it.” I had reversed the damage that had been done, and I was over the moon! This confirmation reignited my excitement for cooking, and I wanted to share my menu and everything I had learned on my journey to a meatless, vegan, plant-based lifestyle and diet.

Never in a million years did I think I’d be telling anyone that I only eat plants. But here I am. Cooking has always been a passion of mine, even as a little girl, but the drive to change our diet came from my family’s health issues and my health concerns. Losing both my mother and father at an early age made it a personal mission to gain true knowledge about health. For us, going plant-based was our saving grace.

Call me the reluctant vegan—I don’t jump on health bandwagons. I usually take my time, watch stories, and do thorough research. My earliest cooking memories are of my grandma Lollie making pies for the family during the holidays, and my mother and grandpa Leonard, a Navy-trained chef, instilling structure and discipline in the kitchen. My mother, a single parent, taught me how to incorporate flavors into every dish, and she passed that passion down early.

When I lived in New York back in my twenties I decided to further my knowledge by attending culinary school. My first professional kitchen job was at Ouest after reading about Chef Tom Valenti in New Yorker magazine. I loved his rustic style and how he elevated home cooking. I started as an intern and later became an assistant in the pastry department. From there, I worked at several three- and four-star restaurants in New York, including The Box Tree and DBGB by Daniel Boulud.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Being vegan and plant-based isn’t without its challenges. After watching a series of documentaries and reading “Becoming Vegan,” I introduced the lifestyle to my family. As a mother of three sons and a wife to a husband I adore, the health benefits of avoiding cancers related to our ethnicity and dietary habits were undeniable. I love my family and the tradition of a meat heavy diet had to stop. I wanted to create meals full of flavor while transforming our favorite dishes into meatless versions. I created new flips and plant-based versions of recipes, experimenting with different ingredients and techniques to maintain the richness and satisfaction we were used to.

I quickly realized that transitioning to a vegan or plant-based lifestyle is challenging for many people. I started by re-creating family favorites like mofongo, jerk chicken , shrimp and grits from scratch. I also noticed that many cultures naturally cook without meat, and I wanted to celebrate this by sharing flavorful, culturally inspired plant-based meals with as many people as possible.

One of the biggest hurdles has been battling the misinformation out there about vegan food being unhealthy or lacking variety. It’s frustrating to see how many people still have that mindset, so helping clients and communities understand the benefits of a plant-based lifestyle has been a major focus.

Another challenge is finding an affordable kitchen space in a big city like LA in South Bay without just renting spaces. Having a dedicated kitchen near by would be amazing, but the cost and area has been a real obstacle. To work around that, I’ve been partnering with nonprofits, which has been incredibly rewarding. I get to offer my services and give back to the community at the same time. I’m now also offering after school classes so if you are interested in having my services at your school contact me.

Traveling with my family can also be tricky because not every place has vegan or plant-based options. We’ve learned to plan ahead, and I’ve even started sharing reels about places I’ve found that are great for plant-based eating while on the road.

Despite these challenges, I’m really excited about what’s next for Ebony Vegan. I’ll be curating and hosting dinners around LA in historical homes to create a sense of community, connect different cultures, and share stories that uplift and inspire. Follow @ebonyvegan_la for more information.

Appreciate you sharing that. What else should we know about what you do?
At Ebony Vegan, we specialize in creating indulgent, plant-based dishes that are both flavorful and nutritious, using locally-sourced ingredients. Whether it’s catering for intimate dinners, or offering personal chef services, I strive to make plant-based eating accessible, enjoyable, and tailored to each occasion. In addition to catering, I also offer cooking classes and educational programs aimed at empowering people to make healthier, plant-based choices in their everyday lives.

What sets us apart is our deep commitment to inclusivity and culture. We celebrate all aspects of veganism and strive to provide dishes that reflect the diversity of our communities. From reimagining comfort foods like mofongo and lasagna to curating vibrant menus with cultural influences, our goal is to show that plant-based eating can be both delicious and approachable for everyone. We work to break the misconception that vegan food is bland or limiting, and we’re known for creating dishes that are rich, satisfying, and full of flavor.

I’m most proud of how we’ve been able to shift people’s perceptions of plant-based food, especially in communities where veganism is often seen as inaccessible or unfamiliar. Through our work, we’ve helped others improve their health and explore a plant-based lifestyle in a way that feels joyful and sustainable. What truly sets Ebony Vegan apart is our focus on building community, connecting cultures, and telling stories through food.

The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
During the Covid-19 crisis, I had to rethink the direction of my company,. The pandemic highlighted how important health and time are, things we often overlook. It forced me to evaluate my business model and adapt to the changing world while also putting a spotlight on living a healthy, balanced life. I used that time to learn how to garden and grow my own food, which felt empowering. It reminded me that learning new things can be a form of self-reliance. The most difficult lesson, though, was learning to let go of things I couldn’t control, which was essential during such uncertain times and in business in general.

Contact Info:

• Website: https://www.ebonyveganla.com
• Instagram: https://www.instagram.com/ebonyvegan_la/?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr

Image Credits
K Scates Studios
Ubo Photography
Myself and Clients