These juicy, flavorful and healthy avocado tacos are for anyone who's a fan of avocado. Get ready, because tacos just got even better!

I grew up eating sloppy joe sandwiches and can't get enough of the messy deliciousness. Even though I eat meatless once or twice a week, I still enjoy the rich and hearty flavor of meat. I use tempeh here, which is a fermented soy product that is high in protein and has a savory, nutty, earthy flavor. Its taste and texture work well in dishes that usually feature ground beef, making these tempeh sloppy joes a dinner winner.

I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions.

I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture.

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit.

Garlic and sazon seasoning make a spicy, beer-based sauce for shrimp Mozambique that'll have you licking your fingers.

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian.

After the chicken and pasta cook and the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together.

Chili lime shrimp with crispy tortilla chips packs the spiced flavor into a sheet-pan dinner that's ready in no time.