With rumors flying about the spread of COVID-19 to livestock and how packed grocery stores have become, many have been forced to adapt and learn how to last longer with the food they already have. In my household, we rely on batches of curry and rice which can last a couple of days. Our pantry always has some staples like rice, quinoa, flour, various varieties of dried legumes. This is in contrast to our refrigerator, which now houses less meat, dairy and eggs. So when these food groups are available, they are consumed with more thoughtfulness as grocery shopping has decreased from weekly to bi-monthly. This new caution that I had to take with what I was eating and having to consider portion sizes initially made me anxious, as I was privileged enough to not have to worry about that before. However, I know that this kind of caution is commonplace for some families. I also know that there was a time when everybody was forced to ration their food, often in stricter ways: The Great Depression. I hope that this egg-less and dairy-free recipe provides some peace of mind and joy in your kitchen. First, gather your ingredients.
Preheat your oven to 350 degrees. Then, pour your mixture into an available pan (though a 8x8 cake pan is preferable.) Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Make sure to shoot me an email if you try this recipe! Sincerely, Sarah Sources:
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AuthorMy name is Sarah Mathew and I was a junior in high school when this pandemic hit. I wanted to help my community in the best way I knew how: writing. Archives
December 2020
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