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\documentclass{article}
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% set font encoding for PDFLaTeX
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\usepackage[T1]{fontenc}
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\usepackage[utf8]{inputenc}
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\usepackage{lmodern}
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\usepackage[number]{cuisine}
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\usepackage{url}
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\usepackage{color}
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\begin{document}
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\RecipeWidths{.9\textwidth}{3cm}{0.5cm}{1.75cm}{.75cm}{.75cm}
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\begin{recipe}{Vegan Zucchini Parmesan}{12 portions}{45 minutes}
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\freeform{Nutritional yeast takes the place of parmesan cheese in this vegan recipe.}
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\freeform{\textcolor{red}{1.3 SP per 1 cup serving}}
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\Ingredient{1 medium sweet white onion}
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Chop and set aside.
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\Ingredient{2 large poblano peppers}
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Chop and set aside.
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\Ingredient{1 cup chopped mushrooms}
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Chop and set aside.
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\Ingredient{4 tsp grapeseed or olive oil \textcolor{red}{5 SP}}
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Heat oil in a large pot. I use a 6-qt multicooker set to "brown". When oil is hot, add onion, then peppers, then mushrooms, while stirring continually. Brown for 5 minutes or so.
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\Ingredient{6 cups (1\fr12 lb) zucchini} 
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Peel (optional) and slice zucchini and add. Continue browning for another couple minutes. Reduce heat to simmer. Stir in the remaining ingredients.
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\Ingredient{2 large tomatoes}
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Chop and add.
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\Ingredient{24 oz jar of pasta sauce \textcolor{red}{9 SP}}
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Look for a brand with 200 mg or less of sodium and 60 calories or less per \fr12-cup serving.
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\Ingredient{3 Tbsp nutritional yeast \textcolor{red}{2 SP}}
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\newstep
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\Ingredient{1 to 2 cups water}
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Add enough water to bring liquid level to top of vegetables. Cook at slow-cook setting for 30 minutes. Then simmer for another 30 minutes or more.
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\end{recipe}
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\section*{Variations}
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\begin{itemize}
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\item{Mushrooms may be white, baby portobellos, or shiitake.}
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\item{Jalapeño peppers for poblano.}
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\item{Eggplant or patty pan squash for zucchini.}
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\item{Other ways to typeset recipes with \LaTeX{}: \\
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\url{https://tex.stackexchange.com/questions/20549/a-cookbook-in-latex}}
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\end{itemize}
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\end{document}
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