Before we get down to business with a great recipe I have some chit chattering to do. Hey, how are you all? I’ve had a great day. I went grocery shopping in the morning with my mother and my sister and got some great things. First we went to the arab store I visit weekly and bought a bunch of different veggies and some fruit. Then we visited one of my favourite stores, Astrid och aporna (astrid and the monkeys - cute!), and bought some real gems, cheap carob chips (I’ve never even seen those in Sweden before, yay baked carob goods here I come!), agave nectar (something I’ve never tried before), gluten powder, panda liquorice and delicious icecream. It was great! The real gem of the day was the visit to a huge grocery store where they sold out all their green plants for half price. I splurged and bought 9 different ones, small and big and paid very little. I haven’t had any plants in the house for well over a year because of the cats but now I finally have some (and the cats will have to learn to stay off them). We finished the day with lunch together. I made Joanna’s Pasta Alfredo from Yellow Rose Recipes, as well as the Cajun Tofu and we finished the meal with some Carob Split Bars (Damn Tasty Vegan) and blueberry icecream. Ah, what a brilliant day.

I was meaning to post this recipe around xmas time, but I am a master procrastinator so I’ve been able to hold it off until now. Not that it matters much, you can eat these ANY time of the year really. It’s a very simple recipe for saffron beans but it’s delicious and will impress guests nonetheless. It’s such a feast for the eyes.

Saffron bean salad:

• 1 tbsp olive oil
• 3 cups big white beans (2 cans, rinsed and drained)
• 1 medium red onion
• 1 large clove garlic
• 1 tbsp lemon juice, freshly squeezed
• 1 cup finely shredded purple cabbage
• 1/8 tsp saffron threads
• salt and pepper, to taste

Finely shred the purple cabbage. peel onoin and cut in half. Slice thinly into half moons. Fry the onion and HALF of the cabbage in in olive oil and saffron. Add in the beans, minced garlic and lemon juice and stir. Keep on low heat for about 5 mins, stirring ever now and then. Add in the rest of the cabbage and mix. Add salt and pepper to taste and pour beans into a serving bowl. Add a few dashes of extra oilve oil to make the beans shine and a squeeze of lemon. Serve the beans lukewarm or at room temperature. (Garnish with some fresh shredded purple cabbage for looks!)