Black Velvet Who? #LetMeIntroduceYou

I am not big on Halloween. Yes it is still September but I have already seen Halloween wreaths and stuffs so consider this my (early) contribution. Prettier than Halloween with the beautiful billowing marshmallows resembling flowers. Since you are asking. Furthermore, while, though I posted that red velvet smoothie and those red velvet waffles of that time I had breakfast in bed, I am not a fan of red velvet in general. Those two the exception. I will almost always try it. Eight times out of ten, nope–still don’t like it. Don’t try to entice me with butter cream either. Still won’t work. Many have tired. I have tired. I will still but there is a but..

What’s there not to like? Old Southern recipes put a secret ingredient, mayonnaise, into the batter for starters. Yes, I am from the South, this is true. I realize red velvet should be in my DNA, it is not. Mayonnaise should be too one would think considering the heritage. Still no. Both skipped me. Even without the secret ingredient mayo, wouldn’t be my first choice. Black velvet however? I can get behind that any day of the week. Breakfast lunch or dinner. Liquid or solids. Cake, cupcakes…I love it. Maybe because it is black it tastes better to me? Presentation is everything.

If you are like me, this recipe is for you. This beauty is made from a large raw beet (14 inches around), avocado oil, a few frozen bananas, turmeric, black pepper, 12 dates, pink salt, heaping teaspoons of carob, chia seeds (omegas, hello) and one of my favorites, toasted marshmallows. Yup, its vegan. Yes, the marshmallows are too. These days I tilt more toward the vegan spectrum. For now. It is better for our planet.


The Black Velvet Smoothie

12 Pitted dates
(Heaping) 2 Heaping of Carob powder
1 Large 14″ round red beet
3 Frozen bananas 
1 Tablespoon of avocado oil
2 Tablespoons of dark maple syrup
1 Tablespoon of Wilton clear vanilla
1 Teaspoon of turmeric
Dash of Black pepper
1 3/4 Cups West Soy unsweetened soy milk
5-6 Drops of AmeriTrade black food coloring

1 Tablespoon chia seeds (optional)

6 Broiled toasted marshmallows. Four for eating while cooling and two for the billowing floweresque style garnish.

Vintage sugar glass container is my “glass” choice.

Put all ingredients into a blending machine. Blend until smooth. Pour into your glass of choice and garnish with your marshmallows. I use two beauty billowing that look the closest to flowers.

For the marshmallows

Line a small baking sheet with aluminum foil. Pour some avocado oil on the foil lined pan. Using a pastry brush or paper towel, evenly coat the foil. The marshmallow will not stick this way. Broil to desired char. I like mine more than slightly charred for this one. I do this in the lower compartment of my oven. A toaster oven is a great alternative if your oven doesn’t have two separate compartments.

Pro Tip: Use a pastry brush or paper towel and coat the interior of your glass. This helps with the black food coloring. No staining.

Until Next Time…

My lips are still black from the food coloring.. so worth it.

Some of the Process