9.04.2013

Happy National Welsh Rarebit Day!

Perhaps, like me, you see the words "Welsh Rarebit" and think of something truly gruesome - something made of animal parts that even the most stalwart meat-eater would find challenging.  If so, you will join me in relief as I tell you that it's nothing more than a cheesy sauce served on toast!  (Don't you feel better?  I feel better.)

So, how are we to veganize?  It actually looks pretty simple.  Let's see what we can do with this Alton Brown recipe:

Ingredients
  • 2 tablespoons unsalted vegan butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup porter beer
  • 3/4 cup heavy cream unsweetened, unflavored almond milk, cooked down to thicken
  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar Daiya
  • 2 drops hot sauce
  • 4 slices toasted rye bread
Directions

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Well, how'd yours come out??

A (not at all Welsh) Rabbit (not Rarebit)

6 comments:

  1. BUNNEH!!

    Cheese & toast?! Sounds yummy. Question though, is it 3/4 of almond milk, then cooked down or cook it down to 3/4 cup? Does this question even make sense?? Hhehe.

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    Replies
    1. Kylie - it totally does and I was actually wondering if that was clear enough. You need 3/4 cup total liquid to add; so you want to start with maybe a cup to cook down.

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  2. *phew* thank goodness no cute bunnies were harmed for this recipe! :)

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    Replies
    1. CUTE BUNNIES ARE FOR WIGGLING NOSES AT. Yeah. ;)

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  3. Ha! The name of this has always thrown me, and still does even though I know what it is.

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