Category: Food

Lighten Up

Ever since brewing up my very first cup of mud so many years ago as a wee preteen, using my little pink Hello Kitty coffee maker and all, I’ve been a strictly black coffee kind of gal. No sugar, no cream, thank you very much. Simply a means of getting a quick caffeine pick me up, it’s always been a no-frills affair. However, you’ll rarely be able to poke around in my fridge without finding at least one pint of creamer chilling out. An incredibly useful ingredient, it often finds its way into baked goods and desserts of all varieties, adding richness and sweetness like no other vegan alternative. Up until recently though, that creamer was always soy-based, as there were simply no other options out there.

You’ve probably already guessed it, but this looks like another job for coconut! Matching the standard trio of flavored soy creamers, Turtle Mountain has now leveled the field with another reason for soy-avoiding vegans to be delighted.

Trying for get a basic understanding of the product to begin with, I naturally chose the Original (plain) variety to sample first. Surprisingly less sweet than expected, and very neutral in flavor, it would make for a completely inoffensive addition to coffee indeed. Agreeable enough to pair well with any flavored coffee, it would also happily blend into the background of any baked good, just as you might hope for from standard dairy cream. In fact, I’m willing to bet that dairy-drinkers would welcome this creamer in their cup of joe, too. Despite its subtlety, there’s not a hint of coconut flavor- A truly impressive feat in my book.

Stepping it up a notch with the French Vanilla, it’s immediately apparent that this one is sweeter. In fact, it was sweet enough that when sampled with coffee, it would be overkill to add in any sugar along with it. Perfectly suited for making fancy lattes if one so desired, its light, floral vanilla essence adds volumes of flavor. Easily my top pick of the group, this one convinced me that there may be merit in coffees lightened with creamer yet.

Now fighting a mean coffee buzz, it seemed time to put away the brew and pull out the ice cream machine instead. By far my favorite use for creamer, it was only a matter of minutes before the Hazelnut coconut creamer was whipped into an ice cream base with a touch of vanilla bean paste, and then was churning away. Anxious to have a taste right away, I served it straight out of the machine like soft serve, and oh, what a treat it was. Ultra smooth and creamy, it was unbelievable that such a simple concoction could be so good. Though it has the vague aroma of almond extract, it is easily distinguishable on the tongue, with more complex nuances than almond. Happily, it’s not the least bit bitter, as some hazelnut-infused foods can be.

Score yet another one for the mighty coconut! I for one can’t even imagine what it may turn up in next.

[Written for Go Dairy Free]

Hannah (BitterSweet)40 Comments

Countdown to T-Day

Thanksgiving is not my favorite holiday, not by a long shot. Rarely do I even observe it in any significant way, dutifully attending the obligatory family meals, but only to slap together a minimal veggie burger or bowl of soup for myself. Best to keep away from the kitchen with that gruesome turkey carcass on display, all manner of innards and nasty bits strewn about on plates as people mill around the buffet, you see. With the inescapable smell of meat and butter permeating the air, it’s the most I can do to just keep a straight face and get through this day without being too grouchy- A tactic that I often inadvertently fail at, unfortunately.

On the other hand… There was one Thanksgiving that I fondly recall. The only dinner party I ever threw, all of my closest friends at the time was there, and it was as close to perfect as one could hope. There were mashed potatoes, wild rice salad, butternut squash soup, asparagus casserole, glazed carrots, fresh bread, and of course a plethora of dessert options. Everyone contributed something or other to the meal, be it a dish or just themselves (which counts for a lot more than you might imagine.)

But when I think back on that night, there is one aspect that stands out in my mind, inspiring me to try the whole ordeal just one more time.

Tofu turkey. No, not a Tofurkey, but a modest homemade substitution. Made from an ordinary block of tofu and cut into shape, they have a lot going for them, being so much easier and cuter than many other Thanksgiving mains out there.

Now, since the countdown has officially begun and Thanksgiving looms a mere 10 (!!!) days away, it seemed as good a time as ever to go through a trial run, and to perhaps share a few ideas in case everyone hasn’t yet nailed down their menus. Taking a more sophisticated approach to the marinade this time around than on the original tofu turkeys, a mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here either, because the flavorful leftover marinade is then made into a simple, silky smooth gravy.

Even if you, like me, tend to gloss over this holiday as a waste of a day off, just consider making it a special occasion by making these adorable, cruelty-free fowl.

Yield: Makes 8 Turkeys (4 Servings) & 2 1/2 Cups Gravy

Cider-Marinated Tofu Turkeys with Cider Gravy

Cider-Marinated Tofu Turkeys with Cider Gravy

Finally, a meatless Thanksgiving entree to genuinely be thankful for! Tofu shaped like turkeys makes for both an adorable and delicious addition to your festive table. The mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here because the flavorful leftover marinade is then made into a simple, silky-smooth gravy.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 8 hours
Total Time 9 hours 5 minutes

Ingredients

Cider-Marinated Tofu Turkeys:

  • 3 Cups Apple Cider
  • 2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Molasses
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Parsley
  • 1/2 Teaspoon Dried, Crushed Sage
  • 1/2 Teaspoon Dried Tarragon
  • 2 Cloves Garlic, Finely Minced
  • 1 Teaspoon Salt
  • Pinch Black Pepper
  • 2 (14 or 16-Ounce) Blocks Extra-Firm Tofu
  • 2 - 4 Tablespoons Olive Oil

Cider Gravy:

  • 1 Tablespoon Olive Oil
  • 1 Small Yellow Onion
  • 1 Cup Sliced Button Mushrooms
  • 1 Clove Garlic, Finely Minced
  • 1 Teaspoon Powdered Vegetable Stock
  • 1 Teaspoon Ground Cumin
  • Pinch Cayenne Pepper
  • 1/3 Cup Chickpea Flour
  • 2 Tablespoons Nutritional Yeast
  • 2 1/4 Cups Reserved Marinade, Divided

Instructions

  1. To make the marinade, simply whisk together everything except for the tofu and oil in a large, microwave save bowl or pitcher, and heat for about 5 minutes to allow the flavors to meld. Set aside.
  2. Open and drain away as much liquid as possible from each of the block of tofu. Taking one at a time, stand it on its side, and slice it horizontally into four slabs. Use a turkey-shaped cookie cutter to cut each one individually (You can save the excess tofu for another recipe, like “egg” salad or stuffed mushrooms.) (If you can’t find an appropriate cookie cutter, or don’t want to fuss with it, leaving the rectangles as is will work just fine, too.) Place each tofu turkey into a large baking dish (about 11 x 7, but exact size isn’t important) so that none are overlapping.
  3. Pour the hot marinade over the turkeys, and let rest a room temperature until the liquid has cooled. Cover with plastic wrap, and then refrigerate overnight, or for at least 8 hours and no more than 24.
  4. When you’re ready to prepare dinner, preheat your oven to 375 degrees.
  5. Drain away but reserve the excess marinade, leaving the tofu turkeys in the baking dish in one layer. Brush the turkeys with oil, and bake for 20 – 30 minutes, until nicely browned.
  6. To make the gravy, set a saute pan with high sides over moderate heat, and pour in the oil. Once hot, add in the onion, mushrooms, and garlic, and gently saute for 5 – 8 minutes, until softened and the onions are translucent. Sprinkle in the spices, and cook for 1 minute.
  7. Stir the chickpea flour and nutritional yeast into 1/2 cup of the reserved marinade so that there are no lumps, and pour it into the pan. It will thicken up very quickly, and once it does, add in the rest of the marinade. Turn down the heat slightly and let the mixture come to a slow bubble, and simmer for 5 – 10 minutes.
  8. Transfer the mixture into a blender or food processor, and thoroughly puree, until completely smooth. Serve immediately, or place a piece of plastic wrap on the surface of the gravy so that it doesn’t form a skin.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 665Total Fat: 47gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 0mgSodium: 3571mgCarbohydrates: 52gFiber: 4gSugar: 33gProtein: 12g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)55 Comments

Of Scones and Love

Strange when examined up close, despite how common the practice is, the way we tend to assign deeper meaning and otherwise nonsensical connections to everyday objects is a behavior that still intrigues me. The way that something like an innocent mandolin can inspire fear upon sight in some, and how there’s nothing more soothing than a steaming cup of tea, no matter the actual flavor. Stemming from so many converging memories, it’s hard to say where all of these associations come from, but I’m fairly certain I know why I’ve been thinking of scones a whole lot lately, and along with them, a particular person who really deserves a half-dozen or so of them.

It was the very first thing I ever successfully baked for anyone else, and I still swell with pride as I recall that beautifully browned tray of lumpy, sweet breakfast biscuits. Sparkling with coarse turbinado sugar sprinkled liberally on top, each scone was lovingly decorated and carefully shaped, despite the bumpy surfaces. Made with cranberries and orange zest, a fairly safe but still new combination to me, I watched anxiously as I served the first one to my mother, candidly observing her every reaction. Although it may have been a good bit of acting on her part, she seemed just as thrilled as I, and from then on, I’ve always felt that the best treat to make for her would be scones.

Since that day, there have been scads of scones, some better than others, some prettier and still some that were huge flops and went quickly into the open trash can. But she tried them all, enthusiastic and still honest when asked her opinion, and so the scones kept on coming.

Until life got in the way, of course. Focusing more on the holidays and other baking projects, I’m sad to say that it’s easily been months since the last batch of scones were born in this kitchen. And with that confession, I realize that it’s been equally as long as I made something special for my mom. Who needs a better reason to bake than that?

I’m a firm believer that mother’s day should come around a number of times a year, at random and by surprise, especially for a woman who’s gone above and beyond the call of parenting to save my sorry butt so many times. Forget waiting for a special occasion, now is as good a time as any to spread the love… Especially with scones.

Although this little number falls more on the cakey side of the tracks than I usually like my scones, they’re a refreshing change of pace, perfectly suited for a chilly autumn breakfast or brunch.

Yield: 8 Scones

Apple Ginger Scones

Apple Ginger Scones

Hearty, spicy, and packed full of tender apple pieces, these scones are a lightly sweetened seasonal delight.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

Apple Ginger Scones

  • 2 Cups White Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • Pinch Ground Allspice
  • 1/2 Cup No Sugar Added Apple Butter
  • 1/2 Cup Apple Cider
  • 1/3 Cup Dark Brown Sugar, Packed
  • 1/2 Cup Frozen Vegan Butter, Diced
  • 1/2 Cup Finely Chopped Crystallized Ginger
  • 1 Medium Red Apple, Diced

Ginger-Cider Icing:

  • 3/4 Cups Confectioner’s Sugar
  • 1/4 Teaspoon Ground Ginger
  • 1/2 – 1 Tablespoons Apple Cider

Instructions

  1. Preheat your oven to 375 degrees, and line a baking sheet with either a silpat or piece of parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and soda, salt, and spices, so that all of the dry ingredients are equally distributed throughout. Separately, mix together the apple butter, cider, and sugar until smooth, and set aside.
  3. Add the frozen butter into the dry ingredients, and using a pastry cutter or a fork, cut the butter in so that you achieve a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chopped ginger and apple so that they’re coated in the flour, and then pour in the wet ingredients. Stir just enough to bring the dough together.
  4. Scoop out about 1/2 cup of batter for each scone, and use lightly moistened hands to shape the lumps into rounds on your prepared baking sheet. Bake for 18 – 22 minutes, until lightly browned. Let cool completely on a wire rack before preparing the icing.
  5. For the icing, simply stir together all of the ingredients, adding in the cider just a few drops at a time, until it reaches your desired consistency. Drizzle across the scones liberally.

Notes

Scones can be stored covered, at room temperature, for up to 4 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 385Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 323mgCarbohydrates: 68gFiber: 4gSugar: 44gProtein: 4g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

 

Hannah (BitterSweet)38 Comments

Strike While the Iron is Hot

Sloth is a sin that seems hardest for me to shake as the days grow darker and shorter. With the warm weather goes my motivation to get out of bed at a reasonable hour, and putting off tasks for another day, or another week, is all the more appealing. It’s easy to see how these bad habits can snowball quickly into a very bad situation, but it turned out that this laziness actually produced something rather delicious. The only problem is… I’m not exactly sure what it is.

Sweet, lightly spiced, crisp on the outside but cakey on the inside, both easy to eat and hearty at the same time, this isn’t a snack that fits easily into any preexisting category. Not wanting to go through the trouble of preheating the oven and pulling out the big baking sheets, but craving cookies, it all began with a quick drop cookie batter, filled with oats, nuts, and that fall baking staple, pumpkin puree. As luck would have it, the waffle iron was still on after a leisurely brunch of “buttermilk” waffles and syrup, so putting two and two together, the batter hit the iron.

Trying to bridge the gap between breakfast treat and dessert a bit further, a light drizzle of chocolate ganache sure complimented these flavors nicely, but didn’t exactly clear up this thing’s identity crisis.

What would you call this? Whatever it might be, it’s worth making and trying for yourself!

Pumpkin Waffle Cookie Treats

1/2 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Cup Pumpkin Puree
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
Pinch Ground Nutmeg
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Rolled Oats

Ganache:

1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
2 Tablespoons Soy Creamer

Begin heating up your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to over-beat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.

Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 – 5 minutes, depending on your waffle iron, until golden brown all over.

Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.

Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.

Printable Recipe

Hannah (BitterSweet)43 Comments

Nectar of the Gods?

These days, everybody wants to have their sweets and eat less sugar, too.

Demonized as pure granulated nutritional evil, and even pinned as a leading cause for America’s obesity explosion, it’s no wonder that many people are avoiding the white stuff like the plague, treating it more like poison than edible ingredient.

For the record, I have no problem with sugar, as evidenced by many of my recipes. Treated with respect and consumed in moderation, just like anything else, I see nothing inherently wrong with it, and its unique crystalline structure gives so many desserts their stellar texture and flavor.

Is there any other option?

That said, what works for me may very well sound like madness for others, and of course my perspective isn’t appropriate for the estimated 24 million diabetics in the US alone. For so many of them, agave has been like manna from heaven, clocking in much lower on the glycemic index than any other traditional sweetener, in addition to being more potent in small quantities than white sugar. Although not necessarily suitable for all, it’s been quickly adopted as the poster child of natural, low-impact sweeteners.

When it came time to make my Nana’s birthday dessert, I didn’t hesitate to reach for this bottle.  It would be the only appropriate option since she must watch her sugar intake. Although not quite a traditional birthday cake, she thoroughly enjoyed it, and that’s what really counted at the end of the day.

Swimming in a pool of lightly spiced cinnamon caramel, each individual round of cake is redolent with almond flavor, snaking in the periodic toothsome pop of roasted chestnuts, Lightened with a creamy swirl of unsweetened whipped coconut creme, and finished off with one whole candied chestnut, the whole plate is an elegant celebration of honest, simple ingredients, with not a speck of white sugar in sight.

Yield: Makes 15 – 16 Servings

Almond Chestnut Cake

Almond Chestnut Cake

Swimming in a pool of lightly spiced cinnamon caramel, each individual round of cake is redolent with almond flavor, snaking in the periodic toothsome pop of roasted chestnuts. Lightened with a creamy swirl of unsweetened whipped coconut creme, and finished off with one whole candied chestnut, the whole plate is an elegant celebration of honest, simple ingredients, with not a speck of white sugar in sight.

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients

Almond Chestnut Cake

  • 2 Cups Plain, Unsweetened Non-Dairy Milk
  • 1 Cup Light Agave Nectar
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 2 Cups Almond Meal
  • 3 Cups White Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1 Cup Chopped Cooked Chestnuts

Cinnamon Agave Caramel Sauce:

  • 1 1/2 Cup Light Agave Nectar
  • 1/2 Cup Full-Fat Coconut Milk
  • 2 Tablespoons Coconut Oil, Melted
  • 1/2 Teaspoon Ground Cinnamon
  • Pinch Salt
  • 1/2 Teaspoon Vanilla Extract

Candied Chestnuts:

  • 8 Ounces Whole Chestnuts
  • 1/2 Cup Light Agave Nectar

Coconut Creme

  • 1 (15-Ounce) Can Full-Fat Coconut Milk

Instructions

  1. Preheat your oven to 350 degrees, and lightly grease a 10 x 15-inch baking dish.
  2. In a medium bowl, whisk together the non-dairy milk, agave, oil, vinegar, and both extracts so that everything is thoroughly combined. Set aside.
  3. In a separate, large bowl, sift together the almond meal and flour, and stir in the baking powder and soda, salt, and cinnamon. Add the chestnuts, and toss to coat with the dry goods so that they don’t all sink to the bottom of your cake. Pour the wet mixture into the dry, and stir just enough to bring the batter together, without any big lumps (aside from the chestnuts, of course.) Pour the batter into your prepared pan and spread it out evenly into the corners, smoothing down the top with a spatula. Bake for 30 – 35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
  4. Let cool completely before cutting into approximately 1 1/2 – 2-inch wide rounds (you can use a cookie cutter or even a drinking glass as a template to cut around.) Have yourself a little snack with the scraps, because there’s still plenty of work to be done before the whole plate is finished! Alternately, you could just cut it into squares if you don’t want it to be so fussy.
  5. Meanwhile, for the caramel sauce, combine everything but the vanilla in a medium sauce pan with high sides, and set over moderate heat. Cook for approximately 20 minutes, swirling the pan occasionally to mix, until the mixture turns a deep amber brown and thickens significantly. Turn off the heat once you’ve caramelized the agave sufficiently, and stir in the vanilla. Either serve immediately, or pour into an air-tight jar for storage. If you plan on holding it for a while or refrigerating it, you will need to heat the sauce before serving, as it will solidify when chilled.
  6. To make the candied chestnuts, place both the agave and chestnuts in a medium sauce plan and place over moderate heat. Stir every few minutes, and cook until there’s no longer a pool of agave on the bottom of the pan (it should caramelize and adhere to the chestnuts for the most part.) It may threaten to burn, so keep a close eye on the mixture and don’t leave it unattended. Pour the chestnuts onto a baking sheet, silpat, or piece of parchment paper to let cool. They will probably remain soft and sticky on the outside, so handle with care.
  7. Lastly, for the coconut cream, chill the can of coconut milk thoroughly before begin. When you’re ready to serve the cakes, pull it out of the fridge, but do not shake.
  8. Carefully remove the top so that you don’t disturb the contents of the can, and skim off all the thick white creme on top. Place it in the bowl of your stand mixer, and whip on high for 3 – 6 minutes, until fluffy liked whipped creme. Transfer to a piping bag.
  9. To assemble, set one round of cake on a plate (ideally with a rim or lip around the edge to contain the caramel) and spoon about 1 – 2 tablespoons of caramel on the bottom of the plate around it; a little goes a long way. Pipe the coconut creme to cover the top of the cake, but don’t mound it up like a cupcake, because you’ll run out too quickly. Finally, place one perfect chestnuts on top, in the very center.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 477Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 234mgCarbohydrates: 65gFiber: 5gSugar: 33gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cakes & Cupcakes

 

Hannah (BitterSweet)81 Comments

Easy as [Pumpkin] Pie

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!

Yield: 7 1/2 - 8 1/2 Cups

Pumpkin Pie Shake

Pumpkin Pie Shake

Liquid pumpkin pie, full of protein and kicked up with warm spices.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 15-Ounce Can Pumpkin Puree
  • 6 Ounces (1/2 Package) Extra-Firm Silken Tofu
  • 1 Ripe, Medium-Sized Banana
  • 3 – 4 Cups Vanilla Non-Dairy Milk
  • 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
  • Pinch Nutmeg
  • Pinch Salt

Instructions

  1. 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 non-dairy milk depending on how thick you’d like it.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 81mgCarbohydrates: 62gFiber: 2gSugar: 56gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

Hannah (BitterSweet)28 Comments