10,000 low cholesterol recipes

Berry chocolate pie: a microwave-easy chocolate ganache layer in a baked shell, topped with sliced strawberries folded into whipped cream. Two layers, fast assembly, all finish.

Bow tie pasta with a chunky eggplant-tomato sauce simmered with basil, oregano, and cayenne in vegetable broth. A low-fat, oil-free vegan pasta that's full of flavor.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Red lentils, adzuki beans, and mung beans sauteed in sesame oil with mushrooms, water chestnuts, and warm spices like marjoram and nutmeg. A high-protein, plant-based stir-fry that's hearty and filling.

Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Add a South American twist to your barbecue by using this spicy marinade.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Quick stovetop fudge made with evaporated milk, chocolate chips, marshmallows, and nuts in just 5 minutes of cooking. No candy thermometer needed for this foolproof holiday treat.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.