10,000 cholesterol recipes

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Only three ingredients and a microwave and you can have poached pears easily on standby for a healthy fruit dessert.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

.

These are amazing instant cheesecake, very easy to make, and so delicious.

Fresh peaches tossed with balsamic vinegar, black pepper, and a touch of sugar. A four-ingredient no-cook dessert that's elegant and impossibly simple.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!