Get your kids ready for the day with these creative lunch box meal ideas for any age, prepared by Mariza Ebersohn, a plant-based food content creator from Bloemfontein.
Date, Coconut, and Lime Bliss Balls
Ingredients
2 cups brown dates, soaked in warm water to soften
2 cups shredded coconut
1/2 cup oats
1/4 cup smooth nut butter like cashew of peanut butter
1-2 tbsp coconut cream or milk
1/4 cup lime juice
1/4 tsp lime zest
Pinch of salt
Coconut to roll
Method
Place the bliss ball ingredients in a high speed blender and blend until it forms a dough, add more oats if too soft of more milk if too dry.
- Roll into balls and then roll in the shredded coconut. Chill in the fridge and enjoy for up to 4/5 days and freeze for future use.
Tiny Tot Cheesy Pesto ABC Pasta
Ingredients
2 cups dry alphabet pasta, cooked according to packet instructions
1/3 cup milk of choice
1/4 cup vegan cream cheese or regular
1 heaped tbsp pesto of choice
1 tbsp. nutritional yeast
Method
- Cook the pasta and drain, add in the milk, cream cheese, pesto, nutritional yeast and season according to taste.
- Serve and watch your little one enjoy!
Cheesy Polenta Muffins
Ingredients
1/3 cup dry polenta
1/2 cup self-rising flour
1 tbsp brown sugar
1 tsp baking powder
1/4 cup oil
1/2-3/4 cup milk
1 tbsp nutritional yeast
1/2 cup shredded vegan cheddar or regular cheddar
Salt to taste
Cheese stars to decorate
1/3 cup corn kernels or sweet corn (optional)
Method
- Preheat the oven or air-fryer to 180 degrees Celsius.
- Add the polenta, flour, sugar, baking powder, nutritional yeast and cheese in a bowl.
- Mix the oil and the milk and gradually pour in to the dry mixture and mix well, add more milk if needed.
- Scoop 2-3 tbsp of the batter into paper-lined muffin pan and add the cheese stars on top.
Bake for 15-18 minutes until golden.
- Chill and serve or freeze for future use.
Photography and Recipe: MARIZA EBERSOHN
