Vegan Layered Pink Millet Salad in the Jar

There are so many ways to use canning jars, one of my favorite ways is to pack them with pretty salads. This time I wanted to prepare something bright and girly ;)  


1 cup dry millet

2 cups water

¼ teaspoon salt

1 tablespoon vegan butter

2 small beets

1 teaspoon vinegar

4 cups water

1 small carrot

1 cup leafy greens

1 small avocado

2 small radishes, thingy sliced


1. Fill a large saucepan with water, add vinegar and set over high heat. Bring water to a boil. Stir in salt, and add the peeled beets. Boil until the beets are fork-tender, for about 45 minutes. 

2. Toast millet:

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. 

3. Carefully add the water and salt to the pan and stir. Bring the liquid to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the vegan butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit) for about 15 minutes. 

4. Remove from heat and allow it to sit, covered and removed from heat for 10 minutes. After the millet sits, fluff it with a fork and add a few tablespoons of water left over from the boiling beets. Stir and fluff.

5. Assembling the salad:

If you are planning to eat the salad right away, you can layer it in any order and top it with thinly sliced radishes. If you are going to eat it later, start with with harder vegetables (carrots and beets), then add millet, avocado, leafy greens and radishes.

You can use any glass or transparent container to assemble this salad. 

Vegan Delight Banana Bread with Walnuts and Chocolate Chips

I've tried to make many different banana bread variations and this one is one of my favorite so far. It's moist, light and soft and absolutely delicious! 

 This recipe is for human consumption only ;)

Prep time:  5 mins
Cook time:  40 mins
Total time: 45 mins
Serves: 4


(1 cup = 250ml)

4 medium sized ripe or over ripe bananas, 300 gr or 10.5 ounce
1.5 cups whole wheat flour or 180 grams
½ cup coconut oil or sunflower oil or any vegetable oil, 125 ml
½ cup raw sugar or brown sugar
½ tsp vanilla powder or 1 tsp vanilla extract
½ cup chocolate chips
½ cup walnuts
1.5 tsp baking powder
½ tsp baking soda
a pinch of salt 


Preheat the oven to 180℃/ 350℉
Grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Take sliced bananas and sugar in a mixing bowl.
Mash the bananas well or puree them with a hand blender. There should be no chunks. you can also use a blender to mash the bananas. fine threads of the bananas are fine.
Now add the oil, vanilla, сhocolate and walnuts  mix well.
Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
Fold the sieved flour really well.
This folding step is important as you want the whole bread mixture to be one and mixed evenly.
Lastly add the sunflower seeds and fold these.
Pour the bread mixture into the loaf pan.
Bake at 180 ℃ / 350℉ for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
Once warm or cool remove the bread from the pan.
Slice and serve banana bread warm.

The remaining loaf, you can wrap in a cling film or keep in a box in the fridge. warm the banana bread before serving.

If coconut oil is added to the bread, it solidifies when refrigerated, hence the bread also becomes dense when you refrigerate it. so before serving just warm up the bread and the bread will have its natural texture back.

Sweetness of the bread can be adjusted as per your preferences.