My Favorite Recipes

Nancy Martin’s many life experiences have led her on her journey to Farmington, where she uses her knowledge and love of life to serve her neighbors.

Nancy is the wife of Roger Martin, pastor of the Farmington and Fairfield Seventh-day Adventist Church. She is also mother of Sherri Field, who resides in Texas, and Bill Martin of Spokane.

Nancy has four grandchildren and three great-grandchildren.

Nancy and her husband, Roger, have spent their lives not only serving those to whom they minister, but also serving many of their neighbors and friends.

Many years ago, Nancy lost an infant daughter. She lived for only one day. Nancy relied on her faith in God to overcome her loss. However, this would not be the only loss she would experience. She also lived through the tragic death of an adult son. She said these occurrences have made her more empathetic to others who have also lost loved ones. Because of these experiences, Nancy and her husband now teach grief recovery seminars.

Nancy has lived in many places as she has followed her husband’s ministry. Among the states have been Nebraska, Louisiana, Michigan, Arizona and Texas. However, if it were up to Nancy, she would have much rather lived in one place.

“I am not a mover,” Nancy said. “Many people around here have never lived more than 10 miles from where they were born. I am envious of them.”

However, Nancy finds solace in the people she meets in each new town.

“It has been nice to see lots of different people,” Nancy said. “I like to ask people about their lives and why they are here.”

Their children have met and have married spouses in towns they had once lived in. Nancy said they plan their vacations around visiting their children, grandchildren and great-grandchildren. When they have free time, they enjoy traveling and camping.

“I guess because we have moved a lot, there are many places we haven’t seen yet, that we would like to see,” Nancy said. “Roger wants to go to Alaska. It’s an adventure we hope to go on someday.”

A year ago, Nancy and Roger began a year-long eating adventure. They decided, due to high cholesterol, to try a vegan diet. Nancy said they set a goal of living a vegan lifestyle for one year. During this year, they attended a class on healthful living and found many good vegan cookbooks. Nancy also relied on recipes from her niece, who cooks vegan and gluten-free meals.

“After a year, the blood tests showed us this was the way to go,” Nancy said.

As a child, Nancy was raised mostly vegetarian, until one day she remembered her dad bringing home meat. She said since then, her diet has fluctuated between meat and vegetarian. When her oldest son was born, they decided to raise him as a vegetarian.

“Then he grew up to eat meat,” Nancy said with a laugh.

Living the lifestyle of a vegetarian for many years, Nancy said it has never been easier than it is now. She said she can find many dairy and meat substitutes at grocery stores. She also said Huckleberry’s Natural Market in Spokane carries most of the ingredients she uses in her recipes.

Until her next move, Nancy will continue to love her neighbors and to serve in whatever capacity she feels God desires of her, be it teaching good health or counseling those who grieve for lost loved ones.

Recipes:

Stuffed Turkey Roll

Place in blender and blend until smooth:

3/4 cups raw cashews, washed

2 cups water

1/4 cup nutritional yeast

1 teaspoon salt

1 tablespoon “Chicken-Like” Seasoning*

1/2 teaspoon garlic powder

1 teaspoon onion powder

Combine in bowl:

2 cups gluten flour

2 tablespoons whole-wheat flour

Add liquid ingredients to flour mixture. Mix by hand. Makes soft dough. (You don’t want it to become like glutens.)

Place gluten mixture on 15-inchx20-inch parchment paper. Roll out to a 10-inchx14-inch rectangle.

Mound stuffing down center of gluten dough lengthwise. Roll up parchment paper. Crimp ends. Place on sheet of aluminum foil. Twist ends.

Bake 1 1/2 hours at 325 degrees. Slice in 1-inch slices. Also good for sandwiches.

Serve with gravy.

Dressing for Stuffed Turkey Roll

Bring 1 cup water to boil. Add vegetables and seasoning. Cook until al dente.

1 onion, diced

2 stalks celery, diced

3 carrots, diced

2 green onions, diced

1/4 cup fresh parsley or 1 tablespoon dried parsley

2 garlic cloves, minced

3 tablespoons nutritional yeast (also called Brewer’s Yeast)

1/2 tablespoon olive oil

Add:

4 cups bread stuffing or whole-wheat bread, cubed and dried. Continue to cook for 4 to 5 minutes.

Turkey Roll Gravy

Bring to boil:

1 1/2 cups water

Combine:

1/2 cup water

2 1/2 tablespoon “Chicken-Like” Seasoning

3 tablespoons cornstarch

2 tablespoons nutritional yeast

Add to boiling water. Cook and stir until thick.

“Chicken -Like” Seasoning

By Clyde Sample

Combine the following ingredients. Mix well:

1 cup salt

1 cup cornmeal

2/3 cup onion, granulated

1 1/2 teaspoons crushed thyme

1 tablespoon paprika

1 1/2 teaspoon sweet basil, whole

2 tablespoons parsley, dry (crushed)

1 cup nutritional yeast flakes

1 tablespoon tumeric

Mom’s Eggless Applesauce Cake

Sift dry ingredients together:

4 cups flour

3 teaspoons baking soda

1 teaspoon nutmeg

1 teaspoon salt

2 cups sugar

1 teaspoon cinnamon

1 teaspoon cloves

Add remaining ingredients. Mix well.

1 cup oil

3 cups applesauce

2 cups raisins

1 cup walnuts, chopped

Bake in angel food pan for 1 1/2 hours at 325 degrees.