3,754 cholesterol recipes

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.

Quick vegetarian pinto beans in tomato sauce served over brown rice with onions, celery, and a kick of hot sauce. A low-fat, budget-friendly weeknight dinner ready in 25 minutes.

Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.