10,000 cholesterol recipes

Three-ingredient peanut butter crunches made with butterscotch chips, peanut butter, and corn flakes. No-bake drop cookies that set on wax paper in about two hours.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

Creamy Gouda cheese soup with a splash of apple juice for subtle sweetness. This velvety 30-minute soup brings the classic cheese-and-apple pairing to your bowl.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Salami sticks rolled with chunky peanut butter inside. A two-ingredient, no-cook snack that's salty, savory, and protein-packed. Ready in 5 minutes.

Nutty baked bulgur wheat seasoned with dried basil and tossed with toasted pecans. A simple, wholesome vegetarian side dish ready in 30 minutes flat.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Savory nut pie with a potato crust: pecans or walnuts with sauteed onion, celery, rosemary, thyme, and tamari baked in an unbaked potato crust. A hearty vegan main dish.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.