ve been looking for the perfect vegan crumb topping for a while now. Before today, my crumb toppings had always been sort of sogy, sort of greasy; more crummy than crumby. I wasn’t sure how to fix the problem.

About a month ago, I subscribed to Cook’s Illustrated. My mother used to get a subscription years ago that I loved, and but it’s taken me this long to finally get my own. Along with the magazine, they sent me their new cookbook The Best of America’s Test Kitchen: Best Recipes and Reviews 2008, and in it is a recipe for crumb cake. I read a little closer, and saw a technique for crumbs that I’d never tried before. I ran into the kitchen to try it out, and oh my, it worked! Perfect crumbs!

This is a veganized version of the recipe found in The Best Of. It’s easy to throw together with few simple ingredients (no specialty egg replacers), making it perfect for a weekend treat or a quick dessert or teatime cake for guests.

Ingredientes:

2 tomates (medianos) con cáscara y picados (sin jugo/sin semillas)
3 cebollines con la parte verde (cortar hasta la mitad de la parte verde, la parte trasera da amargor)
* opcion: 1/2 cebolla
1 pimentón verde
1 ají amarillo picante
2 ajos pelados
cilantro
sal – pimienta – jugo de limón (al gusto)

Agrega los tomates, los cebollines, el pimentón verde, el ají, los ajos, el cilantro y el resto de los ingredientes en un bowl. Luego con la procesadora muélelos hasta dejarlos con una consistencia cremosa pero con un poco de agua.

Dicen que hace muchos años los españoles solían comer mucho Gazpacho molido con pal duro, para darle más consistencia y cremosidad, además, se usa como merienda.

Puedes probar con distintas otras combinaciones y crear tus propios sabores y colores.

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