What to Make and Eat This Week

A little departure today; I fractured my arm!

Hello! This Sunday edition is going to be a bit of a departure from its usual meal-planning format. I fractured my arm a few days ago (not serious, but annoying, limiting, and on my preferred arm). I can type a bit if my arm is supported, but the main issue is that I’m foggy.

These weekly meal-planning newsletters take time and patience, and while I have more than I’d like of the former at the moment (because I can’t do a whole lot), I have very little of the latter. I’m in a splint and a sling, not a hard cast, so I’m hoping my typing and patience will be up to speed very soon.

I feel lucky because this could have been a lot worse. We’re all just one missed step from a mishap, so please be careful!

Instead of flaking out, today I’m sending you a dozen favorites from a new roundup of plant-rich, cozy vegan fall soups that will keep you warm all through the season. So, I’ll see you on Wednesday as usual with the midweek edition, and next Sunday, by hook or crook, with the usual What to Make and Eat This Week with its full recipes and tips to plan out your week of plant-based meals.

Coconut Sweet Potato Soup: Naturally plant-based, this soup is warming and comforting. It’s subtly flavored with curry, lime juice, and ginger, all of which you can tailor to your taste.

Potato and Escarole Soup with Vegan Sausage is incredibly warming and comforting. A classic Italian variation that calls for sausage is so easy to make vegan, using any of the plant-based varieties available at natural foods stores and well-stocked supermarkets.