Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Préscolaire menu ideas for Summer.
Want help planning out your menus? We’ve created a Préscolaire menu planner that you can use to store meal ideas, take notes and plan your term meals.
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In today’s rapidly evolving world, the way we approach nutrition and food education in our youngest generations can have long-lasting implications on their health, environmental consciousness, and ethical perspectives. Vegan meal planning in preschools is not just a trend, but a transformative approach to fostering a healthier, more sustainable, and compassionate tomorrow. At this tender age, when taste preferences and dietary habits begin to form, introducing plant-based meals can instill an appreciation for the myriad flavors of vegetables, legumes, grains, and fruits. Moreover, it transcends just the plate, nurturing young minds about the interconnectedness of life, the importance of sustainable choices, and the value of kindness to all living beings. In this blog post, we will delve deeper into why vegan meal planning in preschools can be a significant cornerstone for building a brighter future. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the vegan menu for children during Summer in your Préscolaire kitchen in Morocco.
1. Moroccan Chickpea Salad: A refreshing salad made with cooked chickpeas, diced tomatoes, cucumbers, and bell peppers, dressed with a lemon and olive oil dressing. Served with whole wheat pita bread.
2. Vegetable Couscous: A traditional Moroccan dish made with steamed couscous, mixed vegetables such as carrots, zucchini, and peas, flavored with Moroccan spices like cumin and turmeric.
3. Lentil Soup: A hearty soup made with red lentils, onions, carrots, and celery, seasoned with Moroccan spices like paprika and cinnamon. Served with whole grain bread.
4. Stuffed Bell Peppers: Bell peppers stuffed with a mixture of quinoa, black beans, corn, and diced tomatoes, seasoned with Moroccan spices. Baked until tender and served with a side of steamed broccoli.
5. Moroccan Vegetable Tagine: A flavorful stew made with a variety of seasonal vegetables such as eggplant, potatoes, and green beans, cooked in a tomato-based sauce with Moroccan spices like ginger and saffron. Served with whole wheat couscous.
6. Moroccan Lentil Salad: A protein-packed salad made with cooked lentils, diced cucumbers, cherry tomatoes, and fresh herbs like parsley and mint, dressed with a lemon and olive oil dressing. Served with whole grain crackers.
7. Vegetable Stir-Fry: A quick and easy stir-fry made with a mix of seasonal vegetables such as bell peppers, broccoli, and snap peas, sautéed in a light soy sauce and served with brown rice.
8. Moroccan Chickpea Stew: A comforting stew made with chickpeas, sweet potatoes, and spinach, flavored with Moroccan spices like cumin and coriander. Served with whole wheat bread.
9. Quinoa Salad with Roasted Vegetables: A nutritious salad made with cooked quinoa, roasted seasonal vegetables like butternut squash and Brussels sprouts, tossed with a lemon and herb dressing.
10. Moroccan Vegetable Wrap: A delicious wrap filled with grilled vegetables such as eggplant, zucchini, and bell peppers, seasoned with Moroccan spices and wrapped in a whole wheat tortilla.
11. Chickpea and Vegetable Curry: A mild curry made with chickpeas, mixed vegetables like cauliflower and peas, cooked in a coconut milk and tomato-based sauce, flavored with Moroccan spices. Served with brown rice.
12. Moroccan Lentil Patties: Healthy lentil patties made with cooked lentils, onions, and spices like cumin and paprika, pan-fried until golden brown. Served with a side of steamed vegetables.
13. Vegetable and Tofu Skewers: Skewers loaded with marinated tofu cubes and a variety of colorful vegetables like cherry tomatoes, bell peppers, and mushrooms, grilled to perfection. Served with quinoa.
14. Moroccan Vegetable Pizza: A homemade pizza topped with a variety of seasonal vegetables like zucchini, bell peppers, and onions, flavored with Moroccan spices and baked until crispy. Served with a side salad.
15. Lentil and Vegetable Stir-Fry: A nutritious stir-fry made with cooked lentils, a mix of seasonal vegetables like broccoli and carrots, sautéed in a light soy sauce and served with whole wheat noodles.
These meal ideas provide a variety of flavors and textures using commonly-used, seasonal local ingredients in Morocco during the summer season. They are designed to be healthy, cost-effective, and appealing to 3-5 year-old children at kindergarten
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Morocco |
|---|---|
| Diet | Vegan |
