Tofu French Toast with Cherry-Orange Butter
Tofu makes amazingly rich custards and absorbs flavors like a sponge. Here’s a favorite recipe from the 90s that helped earn me the nickname “Tofu Guru”.
by Tina Martini, The Medicine Chef Read more →
Archive for category: Foodie Frenzie
Mel-on-Wheels Granita
I loved Chef Martini’s Mint Infused Pineapple-Cucumber Granita so much that I was inspired to make an adult version of my own. With a honeydew and some watermelon already in the fridge and acknowledging necessity as the mother of invention, those were my fresh ingredients. Read more →
Chipotle Baked Beans
There’s nothing better for a Summer BBQ than baked beans. I won a “Sides W/ Spice” award for this recipe. The crispy onion topping is optional, although I think you’ll enjoy the texture contrast it creates.
by Tina Martini, The Medicine Chef Read more →
Chili-Lime Corn on the Grill
Here’s a secret for adding some great flavors to grilled corn. In this dish, familiar Italian flavors like garlic, sun-dried tomatoes and fresh basil yield a buttery pizza flavor.
by Tina Martini, The Medicine Chef Read more →
Tomato Raw-violi
This recipe was developed for a professional restaurateur and friend who introduced the first Raw-Vegan venue to San Diego. She loved stuffed veggies of all kinds and, being Raw-Vegan, nothing is to be heated above 118 degrees. I needed a natural vessel that could be stuffed successfully, with little or no cooking. Here’s my delicious solution.
by Tina Martini, The Medicine Chef Read more →
Southern Superfood
Southerners are used to being ribbed for our drawls and y’alls, fried food and how many first names we have. There’s an element of truth there or the stereotypes wouldn’t stick. We’re rightly famous for our fried food (seriously, is there anything that can’t be fried?), “Co-Colas” and Moon Pies. Now, hang onto your seat because that most Southern delicacy, OKRA, is now a SUPERFOOD!
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