10,000 low cholesterol recipes

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

These delicious cookies are made with egg whites, cocoa powder and chocolate chips, if you are in a gluten-free diet, you will love these sweets.

Fresh banana salsa with jalapeños, bell peppers, ginger, and cilantro in a sweet-tart lime dressing with cardamom. A fruity, no-cook salsa ready in 20 minutes.

Frosty vanilla ice cream blended with fresh orange juice and a splash of orange liqueur for a grown-up take on the nostalgic creamsicle.

A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

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.

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.