Looking for vegetarian menu planning inspiration? In this article, we’ll look at an extensive list of Preschool/Kindergarten menu ideas for Tag-ulan (Rainy 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.
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In today’s world, where health-consciousness and sustainability are intertwined, the dietary choices we make for our youngest generation are more critical than ever before. Vegetarian meal planning in preschools isn’t just a trend, it’s an empowering step towards creating a healthier, more sustainable, and ethically conscious future. By incorporating plant-based meals into a child’s formative years, we are not only fostering a natural appreciation for the bounties of the earth but also sowing the seeds of nutritional awareness, compassion for living beings, and environmental responsibility. As we delve into the myriad benefits and practicalities of introducing vegetarian meals in preschool settings, it becomes evident that this is a movement with far-reaching implications, touching every aspect of a child’s development and the world they will inherit. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the vegetarian menu for children during Tag-ulan (Rainy season) in your Preschool/Kindergarten kitchen in the Philippines.
1. Sinigang na Gulay (Vegetable Tamarind Soup): A comforting soup made with a variety of local vegetables such as kangkong (water spinach), sitaw (long beans), okra, and eggplant, cooked in a tangy tamarind broth. Served with steamed rice.
2. Ginisang Monggo (Sauteed Mung Beans): A nutritious and hearty dish made with mung beans, sautéed with garlic, onions, and tomatoes. It is packed with protein and fiber and can be served with steamed rice or as a soup.
3. Pinakbet (Mixed Vegetable Stew): A traditional Filipino dish made with a mix of local vegetables such as squash, eggplant, okra, and bitter melon, cooked in a flavorful shrimp paste sauce. Served with steamed rice.
4. Lumpiang Gulay (Vegetable Spring Rolls): Fresh vegetables such as carrots, cabbage, and bean sprouts are wrapped in spring roll wrappers and deep-fried until crispy. These delicious spring rolls can be served with a sweet and sour dipping sauce.
5. Ginataang Kalabasa at Sitaw (Squash and Long Beans in Coconut Milk): A creamy and flavorful dish made with squash, long beans, and coconut milk. It is a comforting and nutritious meal when served with steamed rice.
6. Adobong Kangkong (Sauteed Water Spinach): Water spinach is sautéed with garlic, onions, and soy sauce, creating a savory and flavorful dish. It can be served as a side dish or as a main course with steamed rice.
7. Tinolang Manok (Chicken Ginger Soup): A classic Filipino soup made with chicken, ginger, and local vegetables such as green papaya or chayote. For a vegetarian version, the chicken can be substituted with tofu or mushrooms.
8. Ginisang Upo (Sauteed Bottle Gourd): Bottle gourd is sautéed with garlic, onions, and tomatoes, creating a simple yet delicious dish. It can be served with steamed rice or as a side dish.
9. Kare-Kareng Gulay (Vegetable Peanut Stew): A rich and flavorful stew made with a mix of local vegetables such as eggplant, string beans, and bok choy, cooked in a peanut sauce. Served with bagoong (shrimp paste) on the side and steamed rice.
10. Sinigang na Hipon (Shrimp Tamarind Soup): A tangy and sour soup made with shrimp, tamarind, and a variety of local vegetables such as kangkong, sitaw, and radish. For a vegetarian version, the shrimp can be substituted with tofu or mushrooms. Served with steamed rice.
11. Ginisang Talong (Sauteed Eggplant): Eggplant is sautéed with garlic, onions, and tomatoes, creating a simple and flavorful dish. It can be served with steamed rice or as a side dish.
12. Nilagang Baka (Beef Vegetable Soup): A comforting soup made with beef, potatoes, cabbage, and other local vegetables. For a vegetarian version, the beef can be substituted with tofu or mushrooms. Served with steamed rice.
13. Ginisang Sayote (Sauteed Chayote): Chayote is sautéed with garlic, onions, and tomatoes, creating a light and tasty dish. It can be served with steamed rice or as a side dish.
14. Sinampalukang Manok (Chicken Tamarind Soup): A sour soup made with chicken, tamarind, and local vegetables such as kangkong and sitaw. For a vegetarian version, the chicken can be substituted with tofu or mushrooms. Served with steamed rice.
15. Ginisang Ampalaya (Sauteed Bitter Melon): Bitter melon is sautéed with garlic, onions, and tomatoes, creating a unique and flavorful dish. It can be served with steamed rice or as a side dish.
These vegetarian meals are not only healthy and cost-effective but also utilize commonly-used, seasonal local ingredients in the Philippines during the rainy season
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 | Vegetarian |
