Actress and activist Pamela Anderson has come out with a cookbook titled “I Love You: Recipes from the Heart” dedicated to her sons Brandon and Dylan.
The cookbook, which began as a gift to her children, has evolved into a collection of 80 recipes to “feed the soul,” according to the press release. Anderson, a “lifelong cook” and gardener, shares her love of vegetarian cooking, gardening, nature, and more in the book.
The former “Baywatch” star joined “Good Morning America” to share her recipes for harvest veggie muffins that you can make in a muffin pan and a spicy Guinness gingerbread cookie with caramel sauce.
“I love these muffins because they’re individual and easy to make in a muffin pan – small enough to be handled. With young kids, it feels like you’re always throwing something in their hands when they walk out the door.” I add some delicious sage broth to my food while sitting alone at the table My kitchen…and I’m taking a breath,” Anderson wrote in the book.
Pamela Anderson launches a new cookbook called “I Love You.”
Hachette Books
Read on for Anderson’s recipe and shop the book.
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Harvest Vegetable Pot Pies
Pamela Anderson shares her recipe for harvest vegetable fritters from her new cookbook, “I Love You.”
Written by Deity Esger/Hachette
Makes 10
dough
3 cups (440 g) organic, unbleached flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
1. Cup plus 1 tablespoon (270 g) vegan butter, frozen or refrigerated
2 teaspoons ground flax seeds
2/3 cup (160 ml) ice water
Filling
4 cups (560 g) chopped butternut squash (from about 1 medium one)
1 cup (100 g) fresh cranberries
1 leek, chopped
3 tablespoons extra virgin olive oil, divided
Fine sea salt
Freshly ground black pepper
1 tablespoon vegetable butter
1/2 small yellow onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 garlic cloves, chopped
1 can (15 oz/425 g) cannellini beans, drained and rinsed well
3 basil leaves, cut into thin slices
1/4 cup (60 ml) white wine
Broth
2 tablespoons vegetable butter
1 tablespoon organic unbleached all-purpose flour
1 cup (240 ml) unsweetened plant milk
1 teaspoon soy sauce
3 basil leaves, cut into thin slices
Fine sea salt
Freshly ground black pepper
Directions
To prepare the dough: In a large bowl, mix flour, sugar and salt. Cut the vegan butter into the flour mixture until it resembles breadcrumbs. Stir the flax seeds in the water, then add them to the bowl. Use your hands to knead the mixture until you get a very soft and smooth dough (it will firm up in the fridge, don’t worry). Divide it into two parts, one representing about a third of the whole and the other about two-thirds. Cover and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C). Cover a baking tray with parchment paper.
To prepare the filling: Place the squash, cranberries, and leeks on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast until squash is golden, 30 to 40 minutes. Let it cool.
Meanwhile, heat the vegan butter and the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is tender, 3 to 5 minutes. Add garlic and cook, stirring often, for 2 minutes. Add the beans and sage and season with salt and pepper. Cook, stirring occasionally, until carrots are tender and everything is golden, about 5 minutes. Pour in the wine and continue cooking for one minute. Remove it from the heat and let it cool.
Assemble the pot pies: When the dough has cooled, remove the larger piece from the refrigerator and roll it out on a floured work surface until it is less than 1/4 inch (6 mm) thick. Use a cookie cutter to cut out 10 (5 inch/12 cm) circles. (Just gather up the scraps and re-roll them as needed. If the dough gets too soft, chill them in the fridge for a few minutes and try again.) Place them in a muffin tin and shape into cups – this is your crusty bottom.
Roll out the smaller piece of dough to the same thickness, just under 1/4 inch (6 mm), and cut out 10 appropriately sized circles as the top crust, usually about 3 1/4 inches (8 cm). In diameter. (Refrigerate the dough again as needed.)
Stir the roasted squash mixture and cooked vegetables together, then pour that into the bottom crusts. Place the top crusts over the filling and press the edges to crimp them together, sealing the filling inside the pies. Use a fork to make holes in the center of each pancake. Bake until golden, about 35 minutes.
Meanwhile, prepare the broth: Mix the vegetable butter and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour turns golden, about 3 minutes. Add the plant milk, soy sauce, and sage, rubbing the sage between your fingers as you drop it into the pan. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Taste and season with salt and pepper.
Allow the pot pies to cool in the pan for about 5 minutes, then carefully remove them from the pan and serve with the hot gravy.
Guinness sourdough cake with caramel sauce
Pamela Anderson shares her recipe for harvest vegetable fritters from her new cookbook, “I Love You.” Guinness sourdough cake
Written by Deity Esger/Hachette
“The earthy, spicy aroma of gingerbread wafts through the kitchen, keeping guests happy and hungry… Smiles are the fuel for chefs,” Anderson wrote in his book about this dessert. “Why does this remind me of my favorite fantasy? Crashing waves on the highest cliffs – a dream of the long, waving grasses of Ireland and the flowing white clothes, the sheets, the bed dutifully resting – comforting and terrifying.”
Makes 1 cake (9 x 13 inches/23 x 33 cm).
cake
2 cups plus 6 tablespoons (300 g) organic, unbleached all-purpose flour
2 teaspoons of baking soda
1/4 teaspoon fine sea salt
1 cup (235 g) plain, unsweetened vegan yogurt
6 tablespoons (90 ml) water
1/3 cup (about 60 g) active sourdough (optional)
2 tablespoons ground flax seeds
3/4 cup (155 g) vegetable butter
1 cup (215 g) packed brown sugar
1 cup (240 ml) of Guinness
3/4 cup (180 ml) plain molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon ground cloves
Caramel sauce
1 cup (215 g) packed brown sugar
1 (11.25 oz/320 g) can sweetened condensed coconut milk
1 (13.5 oz/400 ml) can full-fat coconut milk
A quarter cup (50 g) of vegetable butter
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Powdered sugar, for sprinkling
Directions
Prepare the cake: Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment, allowing the parchment to hang over the sides slightly so it’s easier to remove from the pan.
In a large bowl, sift together the flour, baking soda, and salt. In a medium bowl, whisk together the vegan yogurt, water, sourdough starter (if using), and flaxseeds.
In a medium saucepan, melt the vegetable butter over medium heat. Cook, stirring frequently with a silicone spatula, until it turns light golden brown (not dark brown). Remove from heat and add brown sugar, Guinness, molasses, ginger, cinnamon, vanilla and cloves. Stir in flour mixture. It will be lumpy at first, but that’s okay. Whisk in vegan yogurt mixture.
Pour the mixture into the prepared baking tray. Bake on the middle rack for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
While cake is baking, make caramel sauce: In a medium saucepan, combine brown sugar, coconut milk, vegan butter, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 30 minutes. Remove from heat and stir in vanilla.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (just lift out of the pan using the overhanging parchment as handles).
To serve, sprinkle with powdered sugar, cut into squares, and serve with a tablespoon of caramel sauce.
Excerpt from “I Love You” by Pamela Anderson with Maria Zizka. Copyright © 2024 Anderson Media Company, LLC. Photos by Deity Isager. Used with permission from Voracious, an imprint of Little, Brown and Company. New York, New York. All rights reserved.
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