Vegan gluten free zucchini apple juice buckwheat pancakes
A great way to get seasonal veggies in your child’s diet

(all measurements are approximate, use your intuition)

Mix together in a large bowl:
1/2 cup of shredded zucchini
A sprinkle of cinnamon
1/2 t baking powder
1 cup of buckwheat flour
A pinch of salt
1 heaping tablespoon of ghee or earth balance butter
1/2 banana mashed
1/2 t vanilla
1/2 cup apple juice
1/4 cup nut or rice milk
Mix till semi thick consitancy ( add more flour if too runny or more milk if too dry)
In small iron skillet over medium high heat put a small spoonful of coconut oil or a little olive oil or butter to coat pan. ( nonstick pan is cool too).
Pour desired amount of batter in pan, careful not to make pancake too thick),
When small air bubbles start to pop up on top flip the pancake, turn the heat down a bit and cover for a half a min, checking the bottom with a spatula  when the min is over, cook till desired crispness
Enjoy with agave or maple syrup!

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Tofu Sticks / Perfect for Lunch boxes

1 T liquid Aminos/ (Soy* or Coconut)

1.5 T Olive oil

1/4 t tumeric

Small

Mix well in the bottom of a baking pan

slice tofu block into small stick sizes, place in baking pan, turning to coat each piece in marinade

Marinade for 4-6 hours or longer.

Bake at 350, flipping once till desired crispness, or use a dehydrator at 110 degrees over night.

* Soy Sauce is not usually Gluten Free, Coconut is a better option if available