Where’s the Rabbit? A New Look at Welsh Rarebit

By Linda Garrettson

Welsh rarebit was known as Welsh rabbit in the 1700s, and had nothing to do with rabbits. It was a simple dish for the working class who couldn’t afford meat. Somewhere along the line the name changed to Welsh rarebit from “The Rare Welsh Bit.”

Traditionally rarebit was made with white bread, crusts removed, sharp cheddar cheese, beer, butter, Worcestershire sauce, mustard and egg yolks. These are the ingredients I remember from my childhood when my grandmother first presented this dish to me. Many years later I still crave the taste of that rarebit sauce that smothered the bread and asparagus in my grandmother’s version. 

Grandma never used many of the items that typically fill my pantry shelves and refrigerator. The challenge became how to use 21^st century plant-based ingredients for an 18^th century recipe, and still capture the romance of traditional flavors. Healthy ingredients, the arrival of spring vegetables, and even the paw prints of animals that live under my deck in winter all provided inspiration.  

So, welcome to the edge of spring 2024, and the blessing of asparagus, one of the harbingers of the new season. I honor all those brave vegetables that dare to poke their heads up after a long winter, but asparagus, you bring me such joy and good tidings of spring. It’s been too long since I last tasted you.

Rarebit doesn’t need competition from the bread so I suggest a mild whole grain sourdough version here. Sourdough bread is now a staple, especially since so many of us suffer from gastrointestinal issues. It’s easy on the gut. Cheers for the complex carbohydrates in whole grains that do not give you belly fat, give you lots of energy, and help with weight loss. 

Rarebit sauce surely needed a day at the plant-based spa for a complete make over. Cheese, butter, Worcestershire sauce, and eggs had to take a time machine back to Wales. Nutritional yeast, tofu, and tamari stepped up to replace them. Hats off to the beer drinkers in the British Isles and their hearty Stout beers. This is the heart and sour of this recipe and a survivor of my make over.

Last, but not least, credit goes to the rabbits that live under my deck in the winter. You are much better off under those cedar planks than in any sauce, (not that you were ever at risk in rarebit). How I enjoy watching your footprints in the snow, arriving nightly with clean feet and leaving daily with sandy paws. I don’t know what you are dining on, but your tracks indicate stamina. I’m glad no one is dining on you for now.

Such is the creation of my March recipe; start with a childhood memory, add some cravings, stir in a longing for the new season’s vegetables, finish with some bunny rabbit whimsy. 

Ta Da. A new Welsh rarebit awaits you.

Rabbit-less Rarebit
Ingredients:

4 thick slices of lightly toasted whole grain sourdough bread, crusts are optional
1 bunch of asparagus, tough lower stems peeled or removed

For the sauce:

1 12 oz. package of Mori-Nu silken tofu (substitute silken or firm tofu)
1 cup nutritional yeast (Bragg’s or Noochy Licious)
1 tsp. low sodium tamari or soy sauce
1 tsp. dry mustard
1 tsp. Dijon mustard
6 oz. stout or beer, the gutsier the better
Pinch cayenne pepper

Method:

• Place all the sauce ingredients in a food processor and blend until smooth. If using a firmer tofu, add more beer to obtain desired consistency. 
• Lightly toast the bread
• Steam the asparagus for a few minutes or until they turn bright green in color and are fork tender. 
• Meanwhile heat the sauce over low heat, stirring constantly so it doesn’t lump.
• Top the toast with the asparagus, then smother with the rarebit sauce.
• Serve immediately, (asparagus cools down quickly).

Serves 4

Note: I’ve been experimenting with nutritional yeast lately, as a substitute for cheese. This yeast is packed with B vitamins, particularly B12, fiber, and powerful antioxidants. It is antibacterial and antifungal, a complete protein, boosts physical recovery and supports the immune system. Whoa. Hey there cheese, are you listening? 

Note: Yeast is not recommended for people with Crohn’s or other bowel problem.