Tuesday 25 June 2013


Can you believe I almost named this recipe 'PEPPERED "STEAKS"'? I was going for the whole juicy-alternative-to-regular-steak thing but decided against it. It wouldn't have been such an atrocious idea I suppose, after all I've dabbled in spicy burgers and meat-less pies in the past. But let's get real - it tastes nothing like a steak, maybe looks like a steak with the right angle and lighting, but yeah... Let's celebrate it for what it is this time around - beans and plantain (classic combo) under a different, arguably chic guise.

Long before I even considered a plant-based diet as a valid way of eating, I used to tease a veggie friend of mine for eating things like veggie burgers and veggie sausages and veggie mince etc etc. I always wondered why so much effort went into making mock versions of meat products. I can't speak for any of the vegetarian/vegan food production companies, but I've come to realise that there's something fun about trying to re-appropriate long-standing dietary favourites that I once thought I couldn't live without. The creative side of me wants to push the boundaries of what food can be transformed into. A bit like a mad scientist in a lab, without the fly-away hair and villainous laughter of course...

(serves 3-4)
- 1 cup cooked beans (I used black-eyed beans)
- 1 very ripe banana
- 1/4 cup wholegrain flour
- 1 vegetable stock cube
- 2 tsp ground ginger
- Ground black pepper
- 2 large tomatoes (chopped)
- 1 small onion (chopped)
- 1 tbsp olive oil
- Salt to taste

Mash the beans and ripe plantain in a large mixing bowl to form a smooth or chunky texture, depending on which you prefer. Add the wholegrain flour, ground ginger and crushed stock cube, give it a good mix to achieve a light, sticky mixture.

Line a baking tray with some greaseproof paper and drop two to three tablespoons of the mixture on at a time (use the back of the spoon to spread it out a little and form roughly round shapes). Lightly sprinkle each 'cake' with black pepper.

Bake in a pre-heated oven, gas mark 6, for 20-25 mins or until brown and firm to the touch.
Leave to cool for a few minutes and serve with a refreshing tomato/onion salad (chopped tomatoes and onions tossed with 1 tbsp olive oil and salt to taste).


  1. My sister, should the plantain be boiled? Or you advise to mash it raw?

    1. Mash it raw. It's going to cook through in the oven..