tutorial 30 - replace HF API model

tutorials/30_File_Type_Preprocessing_Index_Pipeline.ipynb

@@ -312,7 +312,7 @@
     "id": "I06qdWsZibSz"
    },
    "source": [
-    "Now, let's build a RAG pipeline that answers queries based on the documents you just created in the section above. For this step, we will be using the [`HuggingFaceAPIChatGenerator`](https://docs.haystack.deepset.ai/docs/huggingfaceapichatgenerator) so must have a [Hugging Face API Key](https://huggingface.co/settings/tokens) for this section. We will be using the `Qwen/Qwen3.5-9B` model."
+    "Now, let's build a RAG pipeline that answers queries based on the documents you just created in the section above. For this step, we will be using the [`HuggingFaceAPIChatGenerator`](https://docs.haystack.deepset.ai/docs/huggingfaceapichatgenerator) so must have a [Hugging Face API Key](https://huggingface.co/settings/tokens) for this section. We will be using the `Qwen/Qwen3-4B-Instruct-2507` model."
    ]
   },
   {
@@ -409,8 +409,8 @@
     "    \"llm\",\n",
     "    HuggingFaceAPIChatGenerator(\n",
     "        api_type=\"serverless_inference_api\",\n",
-    "        api_params={\"model\": \"Qwen/Qwen3.5-9B\", \"provider\": \"together\"},\n",
-    "        generation_kwargs={\"extra_body\": {\"chat_template_kwargs\": {\"enable_thinking\": False}}}\n",
+    "        api_params={\"model\": \"Qwen/Qwen3-4B-Instruct-2507\", \"provider\": \"nscale\"},\n",
+    "        generation_kwargs={\"max_tokens\": 1024},\n",
     "    ),\n",
     ")\n",
     "\n",
@@ -449,7 +449,7 @@
     "id": "ZJueu_V4KP6w"
    },
    "source": [
-    "{'llm': {'replies': [ChatMessage(_role=<ChatRole.ASSISTANT: 'assistant'>, _content=[TextContent(text='To make vegan keto eggplant lasagna, vegan persimmon flan, and vegan hemp cheese, you would need the following ingredients:\\n\\n### Vegan Keto Eggplant Lasagna\\n- 2 large eggplants\\n- Salt (Hella salt)\\n- 1/2 cup store-bought vegan mozzarella for topping\\n- Pesto (ingredients: 4 oz basil, 1/4 cup almonds, 1/4 cup nutritional yeast, 1/4 cup olive oil, 1 recipe vegan pesto)\\n- Spinach Tofu Ricotta (14 oz firm or extra firm tofu, 10 oz spinach, juice of 1 lemon, garlic powder to taste, salt to taste)\\n- Macadamia Nut Cheese (1 cup macadamia nuts, 1/4 cup nutritional yeast, 1/4 cup olive oil, 1 recipe vegan pesto, 1 recipe spinach tofu ricotta, 1 tsp garlic powder, juice of half a lemon, salt to taste)\\n\\n### Vegan Persimmon Flan\\n- 2 average-sized fuyu persimmons, strained\\n- 1 tbsp cornstarch\\n- 1/2 tsp agar agar\\n- 1 tbsp agave nectar, or to taste\\n- 2 tbsp granulated sugar\\n- 1/4 cup coconut creme\\n- 1/2 cup almond milk\\n- 1/2 tsp vanilla\\n\\n### Vegan Hemp Cheese\\n- 1/2 cup sunflower seeds\\n- 1/2 cup hemp hearts\\n- 1.5 teaspoons miso paste\\n- 1 tsp nutritional yeast\\n- 1/4 cup rejuvelac\\n- 1/4th teaspoon salt, or to taste\\n\\n### Additional Tools and Notes\\n- Casserole dish (9 x 13)\\n- 2 ramekins\\n- Blender or food processor\\n- Saucepan\\n- Immersion blender (optional)\\n- Clean glass bowl\\n- Rubber band\\n- Dish towel\\n- Knife\\n- Hot water bath method (for flan)\\n\\nThese ingredients and tools will allow you to prepare all three dishes as described in the provided context.')], _name=None, _meta={'model': 'Qwen/Qwen3.5-9B', 'finish_reason': 'stop', 'index': 0, 'usage': {'prompt_tokens': 2031, 'completion_tokens': 446}})]}}"
+    "{'llm': {'replies': [ChatMessage(_role=<ChatRole.ASSISTANT: 'assistant'>, _content=[TextContent(text='To make **vegan keto eggplant lasagna**, **vegan persimmon flan**, and **vegan hemp cheese**, based on the provided context, here are the required ingredients for each dish:\\n\\n---\\n\\n### 🥘 **Vegan Keto Eggplant Lasagna**\\n\\n**Ingredients:**\\n- 2 large eggplants  \\n- A lot of salt (to draw out water; rub both sides)  \\n- 1/3 cup pesto (made with: 4 oz basil, 1/4 cup almonds, 1/4 cup nutritional yeast, 1/4 cup olive oil)  \\n- 1/2 cup store-bought vegan mozzarella (or optional layer of Violife shredded mozz or Miyoko’s)  \\n- 1 recipe spinach tofu ricotta (made with: 14 oz firm/extra firm tofu, 10 oz spinach, 1 tsp garlic powder, juice of 1/2 lemon, salt to taste)  \\n- Optional: 1 layer of store-bought vegan cheese on top  \\n\\n**Notes:**  \\n- Eggplant is roasted, salted, and then layered with pesto, cheese, and spinach tofu ricotta.  \\n- The dish is keto-friendly due to the use of minimal carbohydrates (spinach and tofu are low-carb, and pesto/nutritional yeast are low in net carbs).  \\n- Do not freeze eggplant; store in fridge for up to a few days.\\n\\n---\\n\\n### 🥣 **Vegan Persimmon Flan**\\n\\n**Ingredients:**\\n- ½ cup persimmon pulp (strained from 2 average-sized fuyu persimmons; seeds removed)  \\n- 1 tbsp cornstarch  \\n- ½ tsp agar agar  \\n- 1 tbsp agave nectar (or to taste)  \\n- 2 tbsp granulated sugar  \\n- ¼ cup coconut cream  \\n- ½ cup almond milk  \\n- ½ tsp vanilla  \\n\\n**Notes:**  \\n- Cook the mixture in a saucepan, bring to a boil, and simmer.  \\n- Cool slightly, stir in vanilla, then refrigerate for at least 4 hours or overnight.  \\n- Serves 2 (written during pandemic, so small batch).  \\n- This is a low-carb, keto-friendly dessert option.\\n\\n---\\n\\n### 🥛 **Vegan Hemp Cheese** (Note: This is a *hemp-based* cheese, not from the macadamia nut cheese)\\n\\n**Ingredients:**\\n- ½ cup sunflower seeds (soaked overnight or boiled for 15 minutes)  \\n- ½ cup hemp hearts  \\n- 1.5 teaspoons miso paste  \\n- 1 tsp nutritional yeast  \\n- ¼ cup rejuvelac  \\n- 1/4 tsp salt (or to taste)  \\n\\n**Instructions (from context):**  \\n- Blend all ingredients in a blender or food processor.  \\n- Transfer to a clean glass bowl, cover with a dish towel and rubber band.  \\n- Culture at room temperature (not in direct sunlight) for 24–48 hours.  \\n- The cheese will become tangy, like sourdough bread.  \\n\\n**Note:** This is a fermented, low-carb, plant-based cheese. It’s not keto-friendly in large amounts due to carbs from seeds and miso, but it can be consumed in small portions.  \\n\\n---\\n\\n### ✅ Final Answer:\\n\\n**Ingredients needed:**\\n\\n#### For **Vegan Keto Eggplant Lasagna**:\\n- 2 large eggplants  \\n- Salt (a lot)  \\n- 1/3 cup pesto (basil, almonds, nutritional yeast, olive oil)  \\n- 1/2 cup store-bought vegan mozzarella (e.g., Violife or Miyoko’s)  \\n- 14 oz firm tofu  \\n- 10 oz spinach  \\n- 1 tsp garlic powder  \\n- Juice of 1/2 lemon  \\n- Salt to taste  \\n\\n#### For **Vegan Persimmon Flan**:\\n- ½ cup persimmon pulp (from 2 fuyu persimmons)  \\n- 1 tbsp cornstarch  \\n- ½ tsp agar agar  \\n- 1 tbsp agave nectar  \\n- 2 tbsp granulated sugar  \\n- ¼ cup coconut cream  \\n- ½ cup almond milk  \\n- ½ tsp vanilla  \\n\\n#### For **Vegan Hemp Cheese**:\\n- ½ cup sunflower seeds (soaked or boiled)  \\n- ½ cup hemp hearts  \\n- 1.5 tsp miso paste  \\n- 1 tsp nutritional yeast  \\n- ¼ cup rejuvelac  \\n- 1/4 tsp salt  \\n\\n> ✅ All dishes are vegan. The eggplant lasagna is keto-friendly due to low-carb ingredients. The flan and hemp cheese are also low-carb, though the hemp cheese has some carbs from seeds and miso.  \\n\\nThis combination gives a balanced, plant-based, and keto-friendly meal and dessert pairing.')], _name=None, _meta={'model': 'Qwen/Qwen3-4B-Instruct-2507', 'finish_reason': 'stop', 'index': 0, 'usage': {'prompt_tokens': 2010, 'completion_tokens': 1023}})]}}"
    ]
   },
   {