Vegan MoFo Day 8: I have your Thanksgiving rolls, right here...

As we've seen in this MoFo journey through old veg cookbooks, churches and other religious/spiritual/esoteric groups played a large role in the development of vegetarian and vegan cooking. Unity, one of the most prominent New Thought groups, was started by vegetarians who promoted such a diet. Unfortunately, at least in my contact with Unity, this emphasis seems to have evaporated. I understand that the restaurant at their headquarters now serves meat. Perhaps it depends on the congregation.

Back in the day, though, Unity and its member congregations produced some vegetarian cookbooks, including the 1958 Unity Vegetarian Cookbook, from which I veganized this excellent recipe for dinner rolls.

Unity Inn Rolls

2 c nondairy milk

1/4 c vegan shortening

2 T unrefined sugar

2 t salt

5 t dry yeast

1/4 c lukewarm water

5 1/2 c flour

(I have been known to add about 4 oz of sourdough starter, at times.)

Hydrate the yeast in the lukewarm water. Heat the milk with shortening, sugar, and salt, until everything is melted and combined. Allow to cool to lukewarm (or just take care that it doesn't get too hot), and then stir in the yeast. Gradually add flour, kneading until you have a soft, supple dough. You may not need the full amount. Cover and let rise until double. You can punch down and do a second rise, if you have time. If not, proceed with rolling out the dough and cutting in circles with a glass or biscuit cutter. Dip each circle in melted vegan margarine, fold it in half, and place (open side up) in a greased pan. You want the pan to be tightly packed with rolls. Cover pan, and let the rolls rise. When risen, place them in a 400 F oven. After 5 minutes, turn heat down to 350 F and continue baking for 15-20 minutes until golden brown.

If you would like to try something else from the Unity book, my esteemed colleague, Panda with Cookie, has posted the Scalloped Okra & Corn Casserole. I will include a photo above, to tempt you.