10,000 low cholesterol recipes

Vibrant roasted tomato basil soup with caramelized garlic and fresh herbs for healthy low-calorie vegetarian dinners ready in 60 minutes.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Cute and colorful finger food perfect for hor'derves. Juicy little pop in the mouth treats. Cherry tomatoes stuffed with guacamole and topped with with bacon bits.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Fresh apricot or peach jam made with liquid pectin and crushed summer stone fruit. A rolling-boil method that locks in bright fruit flavor and gives a reliable, scoopable set.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

An easy Romaine lettuce salad with a quick and flavourful Korean style Asian dressing.

Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.

Vegan sweet potato and tomato soup with carrots, celery, and a hint of nutmeg, partially pureed for chunky-creamy texture. Healthy, high-fiber bowl perfect for chilly nights.

A Chipotle pepper adds smokiness in a wet marinade for the flank steak. After marinating the flank steak becomes very tender without being mushy. Perfectly grilled you will be surprised by how tender and juicy the steak comes out; the leftovers are great for sandwiches making quick, easy and delicious meals.

Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.