By Chef Kendall Huff
Native Foods Cafe
Who doesn’t like food on a stick? It has become such a huge deal these days. And rightfully
so. But not always vegan friendly,… but it’s not that difficult to pull off
vegan food on a stick. Here
are a few ideas to get your Stick Day rolling.
Elote on a Stick
2 ears fresh corn
¼ cup vegan mayo
1 TBSP lime juice and lime zest
1 tsp cayenne pepper
¼ tsp sea salt
2 TBSP vegan Parmesan cheese
1. Preheat your
oven to 350 degrees. Place the ears on corn (husk on) in the oven for 30 minutes.
Then peel away the husk. Cut the ears into 3 equal pieces and skewer away.
2. In a small
bowl, mix the mayo, lime zest/juice, cayenne, salt and vegan parm.
3. Then spoon
that goodness ALL over the Corn on
Vegan Corn Dogs
6 each veggie dogs
½ cup yellow corn meal
½ cup unbleached white flour
1 tsp dry mustard
½ tsp sea salt
1-1/2 tsp egg replacer (whisked in 2 TBSP of warm water)
1 TBSP organic cane sugar
1 tsp baking powder
½ cup oat milk
I TBSP veggie shortening, melted
1. Mix the
cornmeal, flour, sugar, baking powder, and salt together.
2. Add the oat
milk, fluffy egg replacer mixed, and shortening.
3. Place the batter into a large/tall drinking glass.
4. Skewer each
“dog” and dip into the batter, evenly.
5. Drop the
skewer into a 350 degree fryer (or a pot of oil on the stove- Like I did)
..or until golden and delicious, about
2 to 2.5 minutes.
2 each ripe bananas, cut into 3 equal sized pieces
16 oz vegan chocolate chips
1 TBSP vegan butter
10 TBSP shredded coconut or chopped nut of choice (I used walnuts
1. Skewer each
third piece of banana on a skewer and place in the freezer until frozen (about
2 to 3 hours)
2. Melt the chocolate and vegan butter over a double boiler.
Whisk every 30 seconds or so to help the melting process.
3. Dip the
banana in the chocolate and coat evenly. Sprinkle the coconut or nut over the
4. Allow the
bananas to cool and the chocolate cools.