xiaoxl/recipe_data huggingface dataset:
Cream Corn


Ingredients:
frozen corn, cream cheese, butter, sugar, water

Directions:
"Put is all in a crock pot on high for 3 hours.  Stir as needed.  This one is SOOOOO easy!"
Cauliflower With Chives and Lemon


Ingredients:
cauliflower florets, fresh chives, light butter, fresh lemon juice, salt, fresh ground black pepper

Directions:
Place cauliflower in a medium saucepan, and add water to cover.
Bring to a boil, and cook 5 minutes or until crisp-tender.
Transfer florets to a bowl; add chives and remaining ingredients.
Goat Stew
Category: soups-stews-and-chili
By Olivia Tuggle

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Ingredients:
1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1  onion, chopped
1  red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1  potato, peeled and cut into large chunks
2  carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

Directions:
Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves. Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 271.8
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 27 g
Sugars: 9.7 g
Dietary fiber: 5.4 g
Protein: 26.2 g
Cholesterol: 53.1 mg
Sodium: 1670.3 mg
Mushroom Burgers (Ww)


Ingredients:
portabella mushrooms, salt, pepper, red onion, tomatoes

Directions:
In a large zip lock bag or marinating dish put the mushrooms and vinaigrette in and let marinate for at least 30 minutes, turning bag occasionally.
Remove mushrooms from bag, drain and season with salt and pepper.
Prepare grill and spray grill with Pam.
Place mushrooms on grill, gill side down and cook for 3-5 minutes. Turn and cook other side for 3-5 minutes or until almost cooked through.
Remove from grill.
Drain mushrooms on a paper towel, gill side down.
Cut each mushroom into quarters.
Place on buns topping with onion slices and tomatoes.
Cheesy Tomato Basil Chicken Breasts


Ingredients:
boneless skinless chicken breasts, butter, onion, tomato paste, tomatoes, diced tomatoes, dried basil leaves, garlic, salt, pepper, fresh parsley, butter, mozzarella cheese

Directions:
Heat oven to 350 degrees., In a 9x13 inch glass pan, melt 3 tbsp butter in oven., Stir together all remaining sauce ingredients., Set aside., Place chicken in pan, turning to coat with butter., Spoon sauce mixture over chicken., Bake 30-40 minutes or until chicken is no longer pink., In a small bowl, stir together the bread crumbs, parsley and butter., Sprinkle chicken with cheese then topping mixture., Bake another 5-10 minutes until bread crumbs are brown.
Cape Seed Loaf


Ingredients:
whole wheat bread flour, sunflower seeds, poppy seeds, salt, sugar, water, egg

Directions:
Mix all the dry ingredients in a bowl. Pour the water and oil and knead for about a minute.
Place the dough in an oiled loaf pan ( 8inch x 4 inch] Brush with the egg and decorate with alternate lines of sesame and poppy seeds.
Cover  the dough with a tea towel and let it rise for about 30-60 minutes .
Pre heat the oven to 180 degees C and bake for 45 to 50 minutes. Cool on rack.
White Chocolate Strawberry Crispy Treats (Microwave)


Ingredients:
butter, margarine, marshmallows

Directions:
Microwave the white chocolate in 30 second increments, stirring after each heating, until chocolate is completely melted and thin.  Set aside.
Microwave the butter in a large microwaveable bowl until melted (30-45 seconds].
Add marshmallows and microwave in 30 second increments, stirring after each heating, until they are completely melted and the butter and marshmallows and butter are well blended.
Add cereal.  Mix well.
Press into greased 13x9 pan, using buttered fingers.
Drizzle or spread white chocolate over the surface of the cereal mixture.
Cool in the refrigerator.  Cut into 24 squares.
Baked Stuffed Apples With Cinnamon Allspice and Cloves


Ingredients:
raisins, sugar, baking apples, cinnamon, allspice, clove, butter, water

Directions:
Mix raisins and sugar together in a small bowl, and stand apples on bottom of slow cooker.
Spoon raisin/sugar mixture into centers of apples, dividing evenly among apples.
Sprinkle stuffed apples with cinnamon allspice and clove mixture, and dot with butter.
Add water along the edge of the cooker.
Cover, and cook on low for 3-5 hours or on high for 2 1/2 -3 1/2 hours, or until apples are tender, but not collapsing.
Serve warm as is, or with ice cream or frozen yogurt.
Puffy Maple Cookies


Ingredients:
all-purpose flour, baking soda, real maple syrup, egg, butter, vanilla extract, walnuts

Directions:
Note: Only use REAL maple syrup for this recipe. It is a tad more expensive, but the flavor is more pronounced and delicious. These cookies will NOT turn out if maple-flavored corn syrup is used in its place.
Combine the flour and baking soda in a large bowl. In a separate bowl, combine the wet ingredients and mix well until smooth and creamy. Slowly add the wet ingredients to the dry ingredients, mixing well as you go.
When finished, dollop the dough onto a oiled cookie sheet, placing approximately 1 inch apart. Top with the walnuts and bake in a 350 degree oven for 10 minutes, until cookies are golden brown.
Serve and enjoy!
Best Homemade Desert Crepes Ever!


Ingredients:
eggs, milk, salt, sugar, flour, mineral water

Directions:
In a large bowl beat the 3 eggs very well.
Add one cup of whole milk, or the milk you prefer.
Add 1/3 cup of vegetable oil.
Add the salt and sugar.
Mix very well.
Slowly add the flour.
Then slowly add the one cup of mineral water, if you do not have any - using tap water is fine.
Mix very well until all the clumps are out. Then, with a ladle, drop into a lightly greased hot skilled and turn/rotate the mixture into the circle shape of the pan.
Once you see the bottom is done to your desire, flip on other side.
ENJOY!
Good-For-You Granola


Ingredients:
brown sugar, applesauce, ground flax seeds, vanilla extract, maple syrup, cinnamon, nutmeg, sunflower seeds, old fashioned oats

Directions:
Preheat oven to 375°F.
Combine all ingredients except the dried fruits.
Spread onto baking sheet and bake for 8-10 minutes, until the granola along the edges of the sheet starts to toast.
Use a spatula to move the toasted granola away from the edge and re-spread the mix in the pan.
Bake for another 8-10 minutes, or until toasted to your taste.
Add dried fruit.
Rhubarb Cherry Crisp
Category: desserts
By Kel

A combination of sweet, tart tastes combined in this super easy dessert.  Good warm with ice cream on top.

Ingredients:
1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
½ teaspoon almond extract
4 cups chopped fresh rhubarb
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
¼ teaspoon salt
½ cup margarine or butter
¼ cup finely chopped pecans or walnuts

Directions:
In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 494.9
Fat: 14.6 g
Saturated fat: 2.3 g
Carbohydrates: 88.5 g
Sugars: 43.6 g
Dietary fiber: 3.3 g
Protein: 4.2 g
Sodium: 226.2 mg
Tam's Black Eye Peas
Category: side-dish
By That Girl Tam

Southern comfort food to warm the heart! Goes GREAT with hot water cornbread!! Use beef smoked sausage if you prefer.

Ingredients:
1  smoked turkey leg
3 links hot beef link sausage, diced
¼ cup finely chopped onion
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon seasoned salt
6 cups water, or as needed
3 (16 ounce) packages frozen black-eyed peas
1 teaspoon white sugar

Directions:
Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour. Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour. Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

Prep time: 20 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 30 mins
Yields: 15 servings

Calories: 131.6
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 13.4 g
Sugars: 0.4 g
Dietary fiber: 3.1 g
Protein: 9.8 g
Cholesterol: 18.6 mg
Sodium: 946 mg
Special Parsnip Mashed Potatoes #SP5


Ingredients:
parsnips, half-and-half, bacon

Directions:
Place parsnips in a large pot, cover with cold water, and cook until fork tender. Drain.
Return parsnips to the pot.  Add the half- and- half and mash.
Stir in contents of the mashed potatoes into the pot with the parsnips. Return pot to burner and heat over medium heat until hot.
Stir in cheddar cheese and bacon.
Serve as a side dish or as a meal with a salad.
Simply Baked Brie


Ingredients:
character(0]

Directions:
Preheat oven to 375 degrees.
Place brie on an oven-proof plate.
Bake for 20 to 30 minutes.
When it puffs up and is a bit browned, remove from oven. Cut two slices across the top and peel back the top layer. Allow guests to serve themselves, dipping or using a knife to spread cheese on bread, crackers, romaine leaves, what-you-will.
Baba Ghanoush
Category: side-dish
By Becky

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Ingredients:
1  eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water.  Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste.  Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.  Refrigerate for 3 hours before serving.

Prep time: 5 mins
Cook time: 40 mins
Total time: 3 hrs 45 mins
Yields: 1 1/2 cups

Calories: 66
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 4.6 g
Sugars: 1.2 g
Dietary fiber: 2.2 g
Protein: 1.6 g
Sodium: 7 mg
Cindy's Best Baked Beans


Ingredients:
brown sugar, white sugar, tomato sauce, molasses, ketchup, onion, dry mustard, bacon

Directions:
Mix all ingredients into a large bowl except for the bacon., Put into a greased casserole or oven safe bowl., Cut bacon in half and lay on top., Sprinkle with salt and pepper to taste on top., Bake 350 degrees for 1 1/2 hours or until the consistency you like., Do not cook so long that the beans dry out.
Baked Mac N Cheese With Potato Chip Topping


Ingredients:
elbow macaroni, butter, flour, dry mustard, milk, yellow onion, bay leaf, paprika, egg, sharp cheddar cheese, salt, cracked black pepper

Directions:
Preheat oven to 350°F.
In a large pot of boiling salted water cook the pasta to al dente.
While the pasta cooks, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
Temper in the egg.
Stir in 3/4 of the cheese.
Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2 quart baking dish.
Top with remaining cheese and potato chips.
Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!
The Best Meatballs
Category: world-cuisine
By Geanine

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Ingredients:
1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2  eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Directions:
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 613.4
Fat: 53.2 g
Saturated fat: 15 g
Carbohydrates: 6.6 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 26.6 g
Cholesterol: 148.6 mg
Sodium: 333.1 mg
Classic Peanut Butter Cookies
Category: desserts
By Shirley Sadler

Makes great cookies!

Ingredients:
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2  eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Directions:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 4 dozen

Calories: 251.7
Fat: 13.6 g
Saturated fat: 5.9 g
Carbohydrates: 29.7 g
Sugars: 18.2 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 35.8 mg
Sodium: 209.4 mg
Fried Chicken Waffles


Ingredients:
chicken breasts, chicken thighs, buttermilk, seasoning salt, ground black pepper, paprika, canola oil, bacon, maple syrup

Directions:
Marinade chicken with butter milk, seasoned salt, black pepper and paprika over night.
When ready to cook, coat chicken with Panko breadcrumbs and set aside.
Heat up a large skillet. Cook bacon over high heat until crisp. Transfer to a paper towel to soak up the dripping.
In the same skillet, add vegetable oil into the bacon dripping. Over high heat, fry prepared chicken. Fry about 3 minutes each side until chicken is cooked through and turns golden. Transfer to a bowl and set aside.
Break bacon into small bits and divide into 3 portions.
Open two packages of Pillsbury Biscuits dough. Fold 1 portion of bacon bits into one dough and use both of your palms to flat it out into a 7-inch dough circle. Do the same for the second dough.
Preheat your waffle maker. Place one dough circle into the waffle maker and cook for 5 minutes. Repeat this step for the second dough circle.
Place waffles onto desired plates. Drizzle with Maple syrup. Put chicken on top of the waffles. Sprinkle with remaining bacon bits and drizzle more Maple syrup if desire. Enjoy!
Tasty Chicken Marinade


Ingredients:
mayonnaise, white vinegar, parmesan cheese, Worcestershire sauce, dry mustard, salt, garlic powder, onion powder, ground black pepper, dried basil, dried oregano

Directions:
Combine all ingredients in blender for about 1 minute., Put chicken breasts and marinade in zip lock bag., Seal air tight over night.
Banana Coconut Pudding or Pie Filling
Category: desserts
By gem bee

Rich and creamy, with an excellent, almost butterscotch-like flavor. Fairly healthy for a sweet treat. I make it gluten-  and refined sugar-free, sweetening with coconut sugar.

Ingredients:
6 cups unsweetened vanilla-flavored almond milk
6 large egg yolks
⅔ cup coconut sugar
½ cup cornstarch
1 teaspoon sea salt
1 cup toasted unsweetened shredded coconut
¼ cup butter
1 tablespoon bourbon vanilla extract
3  bananas, sliced

Directions:
Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature. Divide sliced bananas between 8 serving bowls and pour pudding over top.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 335.5
Fat: 18.7 g
Saturated fat: 11.5 g
Carbohydrates: 39.1 g
Sugars: 23.9 g
Dietary fiber: 3.9 g
Protein: 4.2 g
Cholesterol: 168.9 mg
Sodium: 395.7 mg
Summer Pasta Salad


Ingredients:
medium pasta shells, tomatoes, red bell pepper, green onion, celery ribs, cucumber, canned tuna, dried dill weed

Directions:
Boil pasta shells until done, drain and place in large bowl to cool.  Finely chop tomato, red bell pepper, peeled cucumber, green onion and celery and add to pasta in bowl.
Drain tuna and flake into pasta.
Add buttermilk ranch dressing and dill to pasta and toss well.
Chill 30 minutes to 1 hour if possible before serving.
Steak Sauce Mushroom & Onions


Ingredients:
mushroom, onion, Worcestershire sauce, garlic clove, butter, olive oil

Directions:
in heavy skillet saute mushrooms in olive oil and butter until almost done., add garlic and onion and cook until until onions are done to tender crisp., add A-1 and worcestershire mix well until heated through., serve.
The Best Chicken Wings
Category: appetizers-and-snacks
By BurghFeeder

This recipe receives raves every time I serve it! The sauce will be a small quantity and very thick. Don't let that scare you! Baking or grilling the chicken is also an option instead of frying.

Ingredients:
vegetable oil for frying
2 pounds chicken wing pieces
¼ cup margarine, melted
¼ cup hot sauce (such as Frank's RedHot ®)
6 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
1 tablespoon lemon juice
1 pinch dried basil

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch. Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth. Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet. Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 486.7
Fat: 39.1 g
Saturated fat: 9 g
Carbohydrates: 4.4 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 28.4 g
Cholesterol: 116.5 mg
Sodium: 857.4 mg
Grama's Corn Flake Peanut Butter Cookies
Category: desserts
By Nana's 3 Babies

These cookies remind me of peanut butter fudge. My Grandmother made them for us, and now I make them for my family. There is nothing healthy about this recipe but it is a great sweet-tooth fixer.

Ingredients:
½ cup white sugar
½ cup light corn syrup
2 tablespoons butter
½ cup peanut butter
3 cups cornflakes cereal

Directions:
Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat. Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 25 cookies

Calories: 84.7
Fat: 3.5 g
Saturated fat: 1.1 g
Carbohydrates: 13 g
Sugars: 6.6 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 2.4 mg
Sodium: 58.6 mg
Parmesan Chicken


Ingredients:
parmesan cheese, butter, boneless skinless chicken breasts, milk, sour cream

Directions:
Combine cracker crumbs and parmesan cheese in medium bowl and mix well.  Place melted butter in a small bowl.  Dip chicken pieces in melted butter, then roll in cracker mixture.  Next, place chicken pieces in a greased 13"x9" baking dish.  After you have finished, sprinkle any leftover crumb mixture on top of chicken.   Bake at 350 degrees for 30 minutes or until golden brown.   Mix soup, milk and sour cream in a large bowl and pour over browned chicken.  Bake 15 minutes longer or until bubbly. Stir before serving.
Serve with rice or noodles.
Greek Style Tofu Scramble


Ingredients:
tofu, lemon, tahini, water, canola oil, onion, garlic cloves, mushroom, fresh tomato, bell pepper, fresh spinach, turmeric powder, mustard powder, tamari, nutritional yeast, dried oregano, dried basil

Directions:
Drain the tofu from it's packaging water.  Place it in a bowl along with the lemon juice and break it up into chunks.  Your hands make the best tools here.  Set aside to marinate while you prepare the rest.  You could also do this step ahead of time.
In a small bowl mix the tahini and water together -- it can be hard to mix tahini when it's cold, try using hot water and pressing the tahini against the edge of the bowl. Set aside.
Heat up 1 tbsp of the oil over medium heat, and add in the onion.  Allow it to cook through, about 5 minutes.  Mix in the garlic and mushrooms and leave for another 5 minutes or so.  Next add the tomato, bell pepper and spinach.  Allow that all to cook for another 3 minutes or so.
Push the veg mixture to the edge of you pan.  Put the other tbsp of oil in the centre of the pan and when hot, add the turmeric and mustard powder to it.  Allow those spices to sizzle in the oil for a minute then add in the tahini water, braggs or soy, nutritional yeast, mashed tofu, oregano and basil.  Gently mix everything together well.
Adjust seasoning and allow it to cook until it thickens to your liking.