Rachel Klein of Miss Rachel’s Pantry returned last week for an occasion we can all certainly get behind: happy hour! Rachel prepared three amazing happy hour vegan dishes to be enjoyed by carnivores and vegans alike. And, in true happy hour fashion, we kicked things off with a light summery cocktail: a grapefruit gin rickey. She also brought along a few vegan friendly bottles of wine to share. Look at what else she prepared!

To start, we enjoyed trumpet mushroom scallops. Rachel showed us how to sautee and season the mushrooms to bring us a spin on the original seafood dish. She served these on top of of a delicious spring pea puree with a pinch of micro greens. What resulted was the most colorful and delicious plate of mushrooms we’ve ever had!

We got a little technical for our second course. Rachel walked us through her process of making vegan mozzarella cheese by using a coconut base. Afterward, she served them with heirloom tomatoes, salt-roasted beets, and a citrus basil dressing. This dish works great as a summer snack or appetizer and you would never know it was vegan!

The last course was a savory seitan cheesesteak dumpling. We learned everything we needed know about cooking seitan, making the dough and bringing it all together to make this delicious meal. This rich, flavorful dish will definitely impress your party guests.

With all these amazing plates and drinks, everyone left with some great ideas for their next cocktail soiree.  For more amazing vegan food, visit Miss Rachel’s Pantry!

Happy COOKing, everyone!