Drawing dangerously close to those both loved and loathed major winter holidays, just about every food brand and eatery are now whipping out their seasonal specials and limited edition goodies, emblazoned with cheerful winter graphics and packed with warming spices. From gingerbread lattes to pumpkin muffins, these little treats make the most average eats just a little bit more exciting; spirited, even. Scouring shelves for the early arrival of any vegan nogs, one of my absolutely favorite seasonal specialties, I’ve been on high alert during every recent grocery shopping expedition, encouraged by the first reports of a few sightings far out west. Sadly, so far it’s been for naught, just the same old choices of soy, rice, and almond milk sitting on those lonely store shelves. To tide over my thirst, however, I did find an entirely new beverage addiction… Odwalla Pumpkin Super Protein.
Buy the bottles of sweetly spiced orange drinks by the dozen, they’ve already begun to play hard to get, restocking in unreliable intervals and in unsatisfying small quantity. For fear of losing yet another beloved treat, and even before the seasonal window closes, it quickly became clear that I would be on my own on in satisfying this craving.
Wouldn’t you know, it’s really easier than all get up to recreate this instant classic at home. Taking a hint from the ingredients list, and putting my own personal preferences into the mix, it was a matter of minutes before I had a giant pitcher of liquid pumpkin pie, still nutritionally sound and full of protein, too. Even better, my version kicks up the spices a bit, and uses a touch of agave instead of cane sugar to sweeten the deal.
Thank goodness, now I’ll have at least one “limited edition” treat that I won’t need to worry about hunting down or losing, despite the changing seasons!
Pumpkin Pie Shake
1 15-Ounce Can Pumpkin Puree
6 Ounces Extra-Firm Silken Tofu (1/2 Package)
1 Ripe, Medium-Sized Banana
3 – 4 Cups Vanilla Soymilk
1 Cup Apple Cider or Juice
1/4 Cup Agave Nectar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon All Spice
As with any smoothie or shake, just toss all of the ingredients into your trusty blender or food processor, and crank it up! Add more or less soymilk depending on how thick you’d like it. This makes a giant batch, so feel free to cut it in half. It will keep in the fridge in an air-tight pitcher for 7 – 10 days, just make sure you shake well before pouring, as settling may occur.
Makes About 7 1/2 – 8 1/2 Cups