10,000 cholesterol recipes

Sweet-savory stir-fried tofu marinated in pineapple syrup, soy sauce, and dry sherry, then wok-tossed with crunchy bean sprouts. Vegetarian and ready in 30 minutes.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Sticky rice steamed in foil with sweet bananas and red adzuki beans in coconut milk. A traditional Southeast Asian sweet snack.

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Fiery pork and bamboo shoots over crispy rice noodles: stir-fried slivered pork with winter bamboo, Thai chili paste, and ginger served over a cloud of deep-fried puffy rice stick noodles.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

A spicy and delicious sauce made of potatoes, carrots and cabbage that is excellent over rice.

Canned beans baked with crushed tomatoes, barley malt syrup, hot mustard, and shoyu for a wholesome spin on the classic. Sautéed garlic and onion bring depth to this 40-minute side.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Oriental Salad with Sesame Vinaigrette Dressing recipe

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Make your own Bruschetta with this simple recipe that's extremely easy to follow!