Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Kindergarten/École enfantine/Scuola dell’infanzia menu ideas for Herbst (Autumn).
Want help planning out your menus? We’ve created a Kindergarten/École enfantine/Scuola dell’infanzia 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 Herbst (Autumn) in your Kindergarten/École enfantine/Scuola dell’infanzia kitchen in Switzerland.
1. Pumpkin and Lentil Soup: A warm and comforting soup made with locally grown pumpkins, lentils, and a blend of aromatic spices. Served with whole grain bread for a complete meal.
2. Apple and Cinnamon Oatmeal: A hearty breakfast option made with locally sourced apples, rolled oats, and a sprinkle of cinnamon. This warm and nutritious meal will keep the children energized throughout the morning.
3. Swiss Chard and Chickpea Stir-Fry: A colorful and flavorful stir-fry dish featuring Swiss chard, locally grown chickpeas, and a variety of seasonal vegetables. Served with brown rice for a well-balanced lunch.
4. Beetroot and Carrot Salad: A vibrant salad made with freshly harvested beetroots, carrots, and a tangy vinaigrette dressing. This nutritious side dish adds a pop of color to any meal.
5. Mushroom and Spinach Quiche: A delicious and protein-packed quiche made with locally foraged mushrooms, fresh spinach, and a dairy-free crust. Perfect for a light lunch or snack.
6. Roasted Butternut Squash Tacos: A fun and flavorful twist on traditional tacos, filled with roasted butternut squash, black beans, and a variety of colorful toppings. Served with whole wheat tortillas for a wholesome meal.
7. Swiss Apple and Pear Crumble: A delightful dessert made with locally grown apples and pears, topped with a crunchy oat and almond crumble. Served warm with a dollop of dairy-free yogurt.
8. Sweet Potato and Lentil Curry: A mild and aromatic curry made with locally sourced sweet potatoes, lentils, and a blend of fragrant spices. Served with quinoa or whole grain bread for a satisfying dinner.
9. Swiss Chard and Potato Frittata: A nutritious and easy-to-make frittata featuring Swiss chard, locally grown potatoes, and a hint of herbs. Served with a side of mixed greens for a complete meal.
10. Carrot and Zucchini Muffins: Healthy and moist muffins made with grated carrots, zucchini, and whole wheat flour. These make a great snack or addition to a packed lunch.
11. Swiss Mushroom and Barley Risotto: A comforting and creamy risotto made with locally sourced mushrooms, barley, and a touch of nutritional yeast for a cheesy flavor. Packed with nutrients and flavor.
12. Apple and Cinnamon Pancakes: Fluffy pancakes made with grated apples, whole wheat flour, and a sprinkle of cinnamon. Served with a drizzle of maple syrup for a delicious breakfast option.
13. Roasted Brussels Sprouts and Quinoa Salad: A nutritious salad made with roasted Brussels sprouts, quinoa, dried cranberries, and a tangy vinaigrette dressing. Packed with vitamins and minerals.
14. Swiss Chard and Lentil Stew: A hearty and warming stew made with Swiss chard, locally sourced lentils, and a medley of seasonal vegetables. Served with crusty bread for a satisfying meal.
15. Pear and Almond Overnight Oats: A simple and nutritious breakfast option made by soaking oats, almond milk, and diced pears overnight. Topped with a sprinkle of almonds for added crunch.
These meal ideas provide a variety of flavors, textures, and nutrients using commonly available, seasonal ingredients in Switzerland during autumn
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Switzerland |
|---|---|
| Diet | Vegan |
