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Start of a Cookbook - tex
\documentclass[titlepage]{article}

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\usepackage{lmodern}

\usepackage{imakeidx}
\makeindex

\usepackage[number, contents, index]{cuisine}
\usepackage{hyperref}
\usepackage{color}
\usepackage{graphicx}
\usepackage[letterpaper, total={6in, 9in}]{geometry}

\title{Adventures in Vegan Cooking}
\author{Hal Snyder}

\begin{document}
\maketitle
\tableofcontents
\newpage

\RecipeWidths{.9\textwidth}{3cm}{0.5cm}{1.75cm}{.75cm}{.75cm}

\begin{recipe}{Vegan Zucchini Parmezan}{10 portions}{45 minutes}
  \freeform{\includegraphics[width=0.7\textwidth]{figure/zucchiniparmezan}}
  \freeform{Nutritional yeast takes the place of parmesan cheese in this vegan recipe.}
  \freeform{\textcolor{red}{2 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}{13 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}

\pagebreak
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}

\begin{recipe}{Spicy Baked Kohrabi}{1 portion}{10 minutes}
  \freeform{\includegraphics[width=0.7\textwidth]{figure/spicykohlrabi}}
  \freeform{Giardiniera provides oil, salt, and spice, at fewer calories per tablespoon than cooking oil, in this side dish.}
  \freeform{\textcolor{red}{1 SP per 1 cup serving}}
  \Ingredient{2 small kohlrabi}
  Use enough to give about 1\fr14 cups.
  Chop and set aside.
  \Ingredient{1 Tbsp giardinera \\
    \textcolor{red}{1 SP}}
  I use That Pickle Guy Minced Hot Giardiniera.
  Mix kohlrabi with giardiniera, wetting all the cubes.
  Put cubes on cookie sheet.
  Bake for 18 minutes at 425$^\circ$F.
\end{recipe}

\begin{recipe}{Garbanzo Chili with Rainbow Carrots}{12 portions}{30 minutes}
  \freeform{\includegraphics[width=0.7\textwidth]{figure/garbanzochili}}
  \freeform{Versatile multicooker recipe with reduced fat and sodium. Photo shows all ingredients in multicooker, ready to start cooking cycle.}
  \freeform{\textcolor{red}{0 SP per 1 cup serving}}
  \Ingredient{2 lb dried garbanzo beans}
  Put beans into multicooker pot. Sort and rinse.
  \Ingredient{3 ribs celery}
  \newstep
  \Ingredient{4 medium rainbow carrots}
  \newstep
  \Ingredient{3 large tomatoes}
  \newstep
  \Ingredient{2 jalapeño peppers}
  Chop all vegetables and add to multicooker.
  \Ingredient{10-oz can Ro-Tel tomatoes and green chilies}
  I use the "No Salt Added" variety. You can always add salt later.
  \Ingredient{6 cups water}
  \newstep
  \Ingredient{1-2 Tbsp low-sodium chili powder}
  \newstep
  \Ingredient{\fr12 tsp cumin}
  \newstep
  \Ingredient{1 Tbsp ground oregano}
  Add spices and stir.
  Cook at hi pressure for 40 minutes.
  Let cooker cool until valve drops.
  Slow cook for 2 hours, stirring and adding liquid as needed.

\end{recipe}

\begin{recipe}{Stuffed Portobello Mushrooms}{3 portions}{15 minutes}
  \freeform{\includegraphics[width=0.7\textwidth]{figure/stuffedbellos}}
  \freeform{Serve chili or zucchini parmezan in burger-size baked mushroom caps.}
  \freeform{\textcolor{red}{1-2 SP per mushroom, depending on filling}}
  \Ingredient{3 portobello mushrooms}
  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.
  \Ingredient{fresh lettuce}
  Tear pieces of lettuce leaves and place inside mushrooms.
  \Ingredient{1-\fr12 cups chili or veg parmezan
    \textcolor{red}{0-3 SP}}
  Put \fr12 cup of filling into each mushroom cap.
  \Ingredient{1 oz Daiya vegan cheddar shreds \\
    \textcolor{red}{3 SP}}
  \newstep
  \Ingredient{\fr12 Tbsp giardiniera}
  I use That Pickle Guy Minced Hot Giardiniera.
  Top mushrooms with vegan cheeze shreds and giardiniera.
  Place tray in oven or toaster oven pre-heated to 400$^\circ$F and bake for 22 minutes.
\end{recipe}

\begin{recipe}{Zesty Tofu Bites}{makes 4 portions of 8 pieces each}{15 minutes}
  \freeform{\includegraphics[width=0.7\textwidth]{figure/tofubites}}
  \freeform{\textcolor{red}{0 SP per 8-bite serving}}
  \freeform{A light snack with a touch of zip.}
  \freeform{\textcolor{red}{0 SP per serving}}
  \Ingredient{7 oz firm tofu}
  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.
  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.
  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}). 
  \Ingredient{salsa}
  Tear pieces of lettuce leaves and place inside mushrooms.
  \Ingredient{1-\fr12 cups chili or veg parmezan
    \textcolor{red}{0-3 SP}}
  Put \fr12 cup of filling into each mushroom cap.
  \Ingredient{1 oz Daiya vegan cheddar shreds \\
    \textcolor{red}{3 SP}}
  \newstep
  \Ingredient{\fr12 Tbsp giardiniera}
  I use That Pickle Guy Minced Hot Giardiniera.
  Top mushrooms with vegan cheeze shreds and giardiniera.
  Place tray in oven or toaster oven pre-heated to 400$^\circ$F and bake for 22 minutes.
\end{recipe}

\pagebreak
\appendix

\textit{Note: Preparation times shown do not include time in cooking device, only the estimated time preparing ingredients.}


\printindex


\end{document}