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\documentclass[titlepage]{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{imakeidx}
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\makeindex
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\usepackage[number, contents, index]{cuisine}
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\usepackage{hyperref}
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\usepackage{color}
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\usepackage{graphicx}
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\usepackage[letterpaper, total={6in, 9in}]{geometry}
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\title{Adventures in Vegan Cooking}
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\author{Hal Snyder}
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\begin{document}
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\maketitle
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\tableofcontents
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\newpage
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\RecipeWidths{.9\textwidth}{3cm}{0.5cm}{1.75cm}{.75cm}{.75cm}
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\begin{recipe}{Vegan Zucchini Parmezan}{10 portions}{45 minutes}
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  \freeform{\includegraphics[width=0.7\textwidth]{figure/zucchiniparmezan}}
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  \freeform{Nutritional yeast takes the place of parmesan cheese in this vegan recipe.}
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  \freeform{\textcolor{red}{2 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}{13 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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\pagebreak
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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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\begin{recipe}{Spicy Baked Kohrabi}{1 portion}{10 minutes}
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  \freeform{\includegraphics[width=0.7\textwidth]{figure/spicykohlrabi}}
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  \freeform{Giardiniera provides oil, salt, and spice, at fewer calories per tablespoon than cooking oil, in this side dish.}
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  \freeform{\textcolor{red}{1 SP per 1 cup serving}}
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  \Ingredient{2 small kohlrabi}
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  Use enough to give about 1\fr14 cups.
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  Chop and set aside.
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  \Ingredient{1 Tbsp giardinera \\
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    \textcolor{red}{1 SP}}
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  I use That Pickle Guy Minced Hot Giardiniera.
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  Mix kohlrabi with giardiniera, wetting all the cubes.
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  Put cubes on cookie sheet.
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  Bake for 18 minutes at 425$^\circ$F.
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\end{recipe}
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\begin{recipe}{Garbanzo Chili with Rainbow Carrots}{12 portions}{30 minutes}
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  \freeform{\includegraphics[width=0.7\textwidth]{figure/garbanzochili}}
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  \freeform{Versatile multicooker recipe with reduced fat and sodium. Photo shows all ingredients in multicooker, ready to start cooking cycle.}
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  \freeform{\textcolor{red}{0 SP per 1 cup serving}}
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  \Ingredient{2 lb dried garbanzo beans}
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  Put beans into multicooker pot. Sort and rinse.
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  \Ingredient{3 ribs celery}
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  \newstep
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  \Ingredient{4 medium rainbow carrots}
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  \newstep
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  \Ingredient{3 large tomatoes}
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  \newstep
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  \Ingredient{2 jalapeño peppers}
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  Chop all vegetables and add to multicooker.
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  \Ingredient{10-oz can Ro-Tel tomatoes and green chilies}
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  I use the "No Salt Added" variety. You can always add salt later.
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  \Ingredient{6 cups water}
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  \newstep
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  \Ingredient{1-2 Tbsp low-sodium chili powder}
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  \newstep
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  \Ingredient{\fr12 tsp cumin}
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  \newstep
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  \Ingredient{1 Tbsp ground oregano}
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  Add spices and stir.
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  Cook at hi pressure for 40 minutes.
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  Let cooker cool until valve drops.
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  Slow cook for 2 hours, stirring and adding liquid as needed.
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\end{recipe}
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\begin{recipe}{Stuffed Portobello Mushrooms}{3 portions}{15 minutes}
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  \freeform{\includegraphics[width=0.7\textwidth]{figure/stuffedbellos}}
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  \freeform{Serve chili or zucchini parmezan in burger-size baked mushroom caps.}
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  \freeform{\textcolor{red}{1-2 SP per mushroom, depending on filling}}
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  \Ingredient{3 portobello mushrooms}
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  Cut off stems; clean and trim these and store for use in another recipe. Wash mushroom caps and use a grapefruit spoon to remove the gills. Place top-down on lightly-oiled cookie sheet. Sheet should have edge around it to contain juices during baking.
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  \Ingredient{fresh lettuce}
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  Tear pieces of lettuce leaves and place inside mushrooms.
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  \Ingredient{1-\fr12 cups chili or veg parmezan
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    \textcolor{red}{0-3 SP}}
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  Put \fr12 cup of filling into each mushroom cap.
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  \Ingredient{1 oz Daiya vegan cheddar shreds \\
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    \textcolor{red}{3 SP}}
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  \newstep
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  \Ingredient{\fr12 Tbsp giardiniera}
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  I use That Pickle Guy Minced Hot Giardiniera.
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  Top mushrooms with vegan cheeze shreds and giardiniera.
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  Place tray in oven or toaster oven pre-heated to 400$^\circ$F and bake for 22 minutes.
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\end{recipe}
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\begin{recipe}{Zesty Tofu Bites}{makes 4 portions of 8 pieces each}{15 minutes}
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  \freeform{\includegraphics[width=0.7\textwidth]{figure/tofubites}}
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  \freeform{\textcolor{red}{0 SP per 8-bite serving}}
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  \freeform{A light snack with a touch of zip.}
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  \freeform{\textcolor{red}{0 SP per serving}}
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  \Ingredient{7 oz firm tofu}
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  Costo sells 4-packs of 14-oz House Foods brand organic firm tofu. Use \fr12 package for this recipe, cutting the block in half the long way. Leave the second half in the package; rinse it, cover with water, and keep in the fridge.
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  Squeeze the 7-oz block gently between your hands to remove excess water, turning and squeezing along each of the 3 dimensions of the block. Then slice into 4x4x2 pieces, cutting into 2 parts along the shortest dimension of the block.
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  Coat a cookie sheet with a small amount of oil. You can use 1 spray from an oil sprayer or Pam spray and spread it evenly around the pan (\textcolor{red}{0 SP}). 
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  \Ingredient{salsa}
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  Tear pieces of lettuce leaves and place inside mushrooms.
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  \Ingredient{1-\fr12 cups chili or veg parmezan
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    \textcolor{red}{0-3 SP}}
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  Put \fr12 cup of filling into each mushroom cap.
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  \Ingredient{1 oz Daiya vegan cheddar shreds \\
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    \textcolor{red}{3 SP}}
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  \newstep
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  \Ingredient{\fr12 Tbsp giardiniera}
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  I use That Pickle Guy Minced Hot Giardiniera.
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  Top mushrooms with vegan cheeze shreds and giardiniera.
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  Place tray in oven or toaster oven pre-heated to 400$^\circ$F and bake for 22 minutes.
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\end{recipe}
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\pagebreak
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\appendix
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\textit{Note: Preparation times shown do not include time in cooking device, only the estimated time preparing ingredients.}
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\printindex
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\end{document}
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