So of course the week I decide we are gonna eat healthy and have a bunch of different kinds of salad is the week Colorado decides to flood like crazy! My heart goes out to all the people that have had to deal with this crazy weather. I hope all are safe and well.
This is a light super easy salad to make. It can be eaten warm or cold, and keeps well for leftovers. I LOVE artichokes, so I was more than happy to have leftovers. It is a bright and light salad, that keeps to full and ready to go.
Barely and Marinated Artichoke Salad
Recipe based on a recipe by Health Is Happiness
- 1 1/2 cup barely
- 16 oz jar marinated artichokes, drained and roughly chopped
- 1 cup chopped parsley
- 1/2 cup toasted pumpkin seeds
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Bring 4 cups of water to boil in a medium saucepan. Add the barley. Reduce heat to medium-low and cover. Simmer for about 40 minutes, until barely is cooked. It should still have some bite to it. Drain, and set aside to let cool for 10 minutes.
While the barely is cooking prepare the rest of the ingredients.
Whisk together lemon juice, and olive oil. Combine the barely with the rest of the ingredients and mix well.
I am a huge fan of tomato soup. After the roasted tomato soup I made for my uncle, I was craving a vegan version. When I found this recipe I fell in love. I mean tomato soup with artichoke hearts. A foodies dream. Le sigh
This is a great lunch or a light dinner with tons of flavor . We only have a toaster at work so grilled cheese is out of the question. But dipping toast in the soup is a more than equal substitute. I don’t miss the cheese at all.
As the case with many soups, the longer this soup sets, the tastier it gets.
Vegan Tomato Artichoke Soup
Based on a recipe by Vegalicious
- 28 oz can tomato-vegetable juice (such as V8)
- 15 oz can artichoke hearts
- 1 cup vegetable broth
- 1/2 – 1 cup soy yogurt
- 2 tablespoons vegan margarine
- 1 large onion
- 1 clove garlic
- 3 bay leaves
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 teaspoon basil
- salt and pepper to taste
- cayenne pepper, optional
Chop the onion and garlic. Heat 2 tablespoons vegan margarine in a large soup pot. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
Add the tomato vegetable juice and heat. Quarter the artichokes. Add 1/2 the artichokes and the vegetable broth to the soup. Add the thyme and oregano. Simmer for 15 minutes.
Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency.
Add 1/2 cup soy yogurt. If you wish a more creamy soup, add more soy yogurt. Season to taste with salt and pepper and optionally cayenne pepper.
Add the other 1/2 of the artichokes. Serve the soup with pieces of the artichokes, and croûtons if you wish.