Life in Abundance

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Fried Okra

This is from The Southern Vegan Gal. Check out her other recipes.

Now, if only it were that easy to find fresh okra where I live.


  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds fresh okra
  • 2 cup soy or almond milk
  • Oil for frying


  • Cut off and discard tip and stem ends from okra and cut into 1⁄2-inch-thick slices.
  • Stir okra into soy or almond milk. Cover and chill 45 minutes.
  • Combine cornmeal, flour, salt, pepper and garlic powder in a medium bowl.
  • Remove okra from soy or almond milk and dredge into cornmeal-flour mixture to coat well.
  • Add okra to hot oil and cook until golden brown.
  • Remove from oil, drain on paper towels.
  • Serve hot!

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Deep Fried Green Beans

by Fylvia Fowler Kline

1 pound fresh green beans, whole
1 cup buttermilk
2 cups flour
1/2 cup cornbread mix (We used Marie Callender)
3  tsp seasoned salt (We used Johnny’s)
1/2 tsp garlic powder
1/2 tsp (more or less) red chili powder
a pinch of MSG (optional for a lot of you out there, but we’re risk taker!)
oil to deep fry.

Shake together all the dry ingredients in a large Ziplock bag. Drench green beans in buttermilk, place in bag by the handful. Shake till well coated. Deep fry till coating is light brown but beans are tender and crunchy. Repeat with rest of the beans

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Artichoke Dip

1 cup finely chopped artichoke hearts (I use the ones marinated in oil, vinegar and spices–usually found in groceries with an olive bar)
1 cup grated parmesan cheese
1 cup mayonnaise (I use the low fat variety made with olive oil)
1 Tbsp minced garlic (add more if you like it stronger)
1/2 tsp chili powder
1/2 tsp black pepper

Mix together. Pour into greased dish. Bake 350 degrees, 20 minutes. Serve with french bread or crackers. ( I like mine with pilot bread)

by Fylvia Fowler Kline