Summer is a quieter time for most blogs, as people go on holiday or simply spend less time on their digital devices and in the kitchen. If you are not ready for it, it can be a bit demoralising to see your traffic stall all of a sudden. As I’ve been blogging for over 4 years now, I am finally getting used to all the ebbs and flows of an online business and try to embrace them rather than to fret. Instead, I take as much time off as I can in between the recipes and try to do more things for myself.
I went to my first yoga class in ages this week. It was challenging as I definitely never push myself this much when I do my 15 minute morning practice at home, but I enjoyed how it made me feel afterwards. I am a touch tender today, but I am planning to incorporate it into my weekly schedule, especially that I am able to cycle there and back along a leafy bicycle path, which makes it all the more enjoyable.
I’ve also started doing some pottery workshops. I (or rather Duncan as the first workshop was my b’day present from him – ain’t he lovely?) found a great teacher and I have been to two day long workshops so far and I am scheduled to do another one soon. I already have three bowls I made on a wheel during my first session and although they are far from perfect, I am amazed that I managed to produce something half decent. I am looking forward to getting better at this and who knows, maybe one day I will be able to shoot food on my own pottery? That’s definitely the dream.
I think it’s pretty common that your appetite for cooking and your appetite in general decreases in warm weather. I could live on salads, iced coffees, fruit and perhaps I could find some room for vegan ice cream. Who am I kidding, I totally could!! This Vietnamese inspired dish is a perfect heat buster. To begin with, it is eaten cold. It’s loaded with heaps of raw veggies, sprouts, herbs and if you want a bit more substance, some pan-fried (or baked) tofu is a perfect low-effort addition. Both me and Duncan love this dish and we often order it in a Vietnamese fusion restaurant in town.
Traditionally, bun noodle bowl is served with nuoc cham, which is a simple dressing of lime juice, fish sauce, chilli and sugar. As vegan fish sauce can be tricky to get, I decided to shake things up a little and paired my bowl with a simple 2 in 1 dressing that is made from commonly available ingredients. It doubles up as a dressing and tofu marinade too, so that you can spend more time relaxing with your loved ones or reading a good book in the sun rather than slaving by the stove 😉 .
PS: If you make my vegan bun noodles, don’t forget to tag me on Instagram as @lazycatkitchen and use #lazycatkitchen hashtag. I love seeing your takes on my recipes!