Some people think vegetables are those green things that make steak look nice on a plate. Proving that they can stand on their own — and leave you the kind of full that a Jewish grandmother would approve of — is chef Rachel Klein of Miss Rachel’s Pantry.

At her recent COOK class focusing on bubbe-approved classics, Rachel made sure no one left hungry. Starting with creamed spinach knishes, then moving onto sweet and Yukon gold potato latkes (topped with cashew sour cream) and brisket-style stuffed seitan, home-style eats free of any and all animal products took centerstage, paired with vegan wines. Jewish apple cake cupcakes by sous chef/pastry chef extraordinaire Carley Leibowitz stole the show for dessert. The four-course meal was evocative of the four-course tasting dinners that Rachel hosts each Saturday night around a communal farmhouse table at her South Philly restaurant.  And like dinners at the farmhouse table, each of the guests were entertained by Rachel — and one another, especially as an extra seitan roast, wrapped and ready to bake — was auctioned off at the end of the night.

If you weren’t able to attend her last class, fear not — she is coming back in November!  Rachel is going to prepare a vegan Thanksgiving feast along with her dad Michael and her grandmother Sybil.  Head to our website to pick up tickets and in the meantime, be sure to visit Rachel at her shop on West Passyunk Avenue.