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Source for vegan recipe with SP.
\documentclass{article}

% set font encoding for PDFLaTeX
\usepackage[T1]{fontenc}
\usepackage[utf8]{inputenc}
\usepackage{lmodern}

\usepackage[number]{cuisine}
\usepackage{url}
\usepackage{color}

\begin{document}


\RecipeWidths{.9\textwidth}{3cm}{0.5cm}{1.75cm}{.75cm}{.75cm}
\begin{recipe}{Vegan Zucchini Parmesan}{12 portions}{45 minutes}
\freeform{Nutritional yeast takes the place of parmesan cheese in this vegan recipe.}
\freeform{\textcolor{red}{1.3 SP per 1 cup serving}}
\Ingredient{1 medium sweet white onion}
Chop and set aside.
\Ingredient{2 large poblano peppers}
Chop and set aside.
\Ingredient{1 cup chopped mushrooms}
Chop and set aside.
\Ingredient{4 tsp grapeseed or olive oil \textcolor{red}{5 SP}}
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.
\Ingredient{6 cups (1\fr12 lb) zucchini} 
Peel (optional) and slice zucchini and add. Continue browning for another couple minutes. Reduce heat to simmer. Stir in the remaining ingredients.
\Ingredient{2 large tomatoes}
Chop and add.
\Ingredient{24 oz jar of pasta sauce \textcolor{red}{9 SP}}
Look for a brand with 200 mg or less of sodium and 60 calories or less per \fr12-cup serving.
\Ingredient{3 Tbsp nutritional yeast \textcolor{red}{2 SP}}
\newstep
\Ingredient{1 to 2 cups water}
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.
\end{recipe}

\section*{Variations}

\begin{itemize}
\item{Mushrooms may be white, baby portobellos, or shiitake.}
\item{Jalapeño peppers for poblano.}
\item{Eggplant or patty pan squash for zucchini.}

\item{Other ways to typeset recipes with \LaTeX{}: \\
\url{https://tex.stackexchange.com/questions/20549/a-cookbook-in-latex}}

\end{itemize}
\end{document}