Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Preschool/Kindergarten menu ideas for Tag-init/Tag-araw (Dry season).
Want help planning out your menus? We’ve created a Preschool/Kindergarten menu planner that you can use to store meal ideas, take notes and plan your term meals.
Contents
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 Tag-init/Tag-araw (Dry season) in your Preschool/Kindergarten kitchen in the Philippines.
1. Ginisang Gulay (Sauteed Vegetables): A colorful mix of locally available vegetables such as squash, okra, eggplant, and string beans, sautéed with garlic and onions. Served with steamed rice.
2. Sinigang na Munggo (Mung Bean Soup): A hearty soup made with mung beans, spinach, tomatoes, and other vegetables. Seasoned with tamarind for a tangy flavor. Served with whole wheat bread.
3. Lumpiang Sariwa (Fresh Spring Rolls): Fresh vegetables like lettuce, carrots, cucumber, and bean sprouts wrapped in rice paper. Served with a peanut sauce for dipping.
4. Tinolang Manok (Chicken-less Ginger Soup): A vegan version of the traditional Filipino chicken soup. Made with tofu or seitan, ginger, garlic, and vegetables like cabbage and green beans. Served with steamed rice.
5. Adobong Kangkong (Stir-fried Water Spinach): Water spinach stir-fried with garlic, soy sauce, and vinegar. Served with quinoa for added protein.
6. Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk): A creamy and flavorful dish made with squash, string beans, and coconut milk. Served with brown rice.
7. Pinakbet (Mixed Vegetable Stew): A popular Filipino dish made with a variety of vegetables such as eggplant, bitter melon, squash, and okra, cooked in a savory sauce made from fermented shrimp paste. For a vegan version, omit the shrimp paste and use soy sauce instead. Served with steamed rice.
8. Kare-Kareng Gulay (Vegetable Stew in Peanut Sauce): A rich and creamy stew made with a medley of vegetables like eggplant, bok choy, and string beans, cooked in a peanut sauce. Served with whole wheat bread.
9. Ginisang Ampalaya (Sauteed Bitter Melon): Bitter melon sautéed with garlic, onions, and tomatoes. Served with quinoa or brown rice.
10. Sinigang na Talong (Eggplant Sour Soup): A tangy soup made with eggplant, tomatoes, and tamarind broth. Served with whole wheat bread.
11. Ginisang Upo (Sauteed Bottle Gourd): Bottle gourd sautéed with garlic, onions, and tomatoes. Served with quinoa or brown rice.
12. Ginataang Mais (Sweet Corn in Coconut Milk): Sweet corn kernels cooked in coconut milk and sweetened with a little sugar. Served as a dessert or snack.
13. Ginisang Sayote (Sauteed Chayote): Chayote sautéed with garlic, onions, and tomatoes. Served with quinoa or brown rice.
14. Ginataang Langka (Jackfruit in Coconut Milk): Young jackfruit cooked in coconut milk with spices and vegetables. Served with steamed rice.
15. Ginisang Pechay (Sauteed Bok Choy): Bok choy sautéed with garlic, onions, and soy sauce. Served with quinoa or brown rice.
These vegan meals are not only healthy and cost-effective but also utilize commonly-used, seasonal local ingredients in the Philippines during the dry season. They provide a variety of flavors and textures to cater to the taste preferences of 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 | Philippines |
|---|---|
| Diet | Vegan |
