10,000 low cholesterol recipes

Chocolate bourbon balls are no-bake holiday treats made with crushed vanilla wafers, walnuts, honey-sweetened melted chocolate, and a splash of bourbon. A Southern Kentucky tradition.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.

Make this all-bran loaf that has lots of goodness is ideal for breakfast and gives you enough energy to start a new day.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Pfefferkuchen, a German honey spice cake with whole wheat flour, coffee, cinnamon, cloves, and rum, glazed while hot. A traditional Christmas cookie bar that stays soft for weeks.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Sliced Kiwi and Banana with Strawberry Puree recipe

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Roasted peanuts tossed in curry powder, seasoned salt, and garlic powder, then toasted until fragrant. A 10-minute spiced snack that's wildly addictive. Three ingredients plus peanuts is all it takes.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.