10,000 cholesterol recipes

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Crisp asparagus stir-fried with mushrooms, green onions, bell pepper, and water chestnuts in a light soy-broth sauce. A crunchy, vibrant vegetable side dish ready in 30 minutes.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that's cool, crunchy, and ready in 30 minutes.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

No-bake strawberry Bavarian pie with fresh berries layered in a flaky crust and topped with fluffy whipped gelatin. Light, airy, and stunning for spring desserts.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Old-fashioned date and nut candy rolled in a wet towel and sliced into rounds. Just five ingredients, no thermometer fuss, with a soft fudge-like chew.

Quick tofu and broccoli stir-fry loaded with garlic, ginger, and a salty-sweet tamari glaze. Wok to plate in 15 minutes. A fast, protein-packed vegan weeknight dinner that rivals your favorite takeout.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.