This matcha sticky buns recipe is sponsored by Lodge. They recently launched their new cast iron bakeware line and I’m here for it. I usually use my well-loved Lodge cast iron skillet to bake cinnamon rolls, but now I’m using the new Lodge cast iron Casserole Pan. This new bakeware line is everything you love about your cast iron skillet, but made for baking anything your heart desires.
Even living in Los Angeles where the weather is almost always pleasant, my heart still yearns for just a little more summer. I think what I love most about summer in LA is that it’s watermelon and peach season. All season we gorge ourselves on the sweetest fruits straight from the farmer’s market, and I’m sad to see that go.
I finally understand pasta salad, and I want to eat this avocado pasta salad every week. Living most of my life in the South, I was exposed to only one type of pasta salad––or macaroni salad as we called it. Macaroni salad is rich and creamy. The basic ingredients are mayonaise, hard boiled eggs, celery (for that crunch), and tuna. I never liked it. Even before I was vegan, anything with eggs turned my appetite right off. Perhaps one day I’ll attempt to veganize it, but until then, I’m happy making my California-style vegan avocado pasta salad with grilled veggies.