Pamela Anderson shares recipes from her new cookbook “I LOVE YOU”: Make her harvested veggie pot pies and gingerbread Guinness cakes

Actress and activist Pamela Anderson is releasing a cookbook, I LOVE YOU: Recipes From the Heart, dedicated to her two sons, Brandon and Dylan.

The cookbook, which began as a gift for her sons, evolved into a collection of 80 recipes that “nourish the soul,” according to the press release. Anderson, a “lifelong cook” and gardener, shares her love of plant-based cooking, gardening, nature and more in the book.

The former “Baywatch” star joined “Good Morning America” ​​to share her recipes for Harvest Veggie Pot Pies, which can be made in a muffin tin, and a spicy sourdough gingerbread Guinness cake with caramel sauce.

“I like these cakes because they are individual and easy to make in a muffin tin – small enough to handle. With small children, it feels like you're always throwing something into their hands as they run out the door. “I like to add some delicious grated sage sauce to myself while I sit alone at my kitchen table and breathe,” Anderson writes in the book.

Read on to learn Anderson's recipe and purchase the book.

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Harvest Vegetarian Pot Pies

Makes 10

Dough
3 cups (440 g) unbleached organic all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
1. cups plus 1 tablespoon (270 g) plant butter, frozen or chilled
2 teaspoons ground flaxseed
2/3 cup (160 ml) ice water

filling
4 cups (560 g) diced butternut squash (about 1 medium size)
1 cup (100 g) fresh cranberries
1 shallot, chopped
3 tablespoons extra virgin olive oil, divided
Fine sea salt
Freshly ground black pepper
1 tablespoon plant butter
1/2 small yellow onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, minced
1 (15 ounce / 425 g) can cannellini beans, drained and rinsed well
3 sage leaves, cut into thin strips
1/4 cup (60 ml) white wine

sauce
2 tablespoons plant butter
1 tablespoon unbleached organic all-purpose flour
1 cup (240 ml) unsweetened plant milk
1 teaspoon soy sauce
3 sage leaves, cut into thin strips
Fine sea salt
Freshly ground black pepper

Directions

Make the dough: In a large bowl, mix together the flour, sugar and salt. Cut the plant butter into the flour mixture until it resembles breadcrumbs. Stir the flaxseeds into the water and then add them to the bowl. Using your hands, knead the mixture into a very soft and tender dough (it will firm up in the fridge, don't worry). Divide it into two parts, one that is about a third of the whole and the other that is about two-thirds of the whole. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 400°F (200°C). Line a baking tray with baking paper.

Make the filling: Place pumpkin, cranberries, and shallot on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast for 30 to 40 minutes until the squash is golden brown. Allow to cool.

Meanwhile, heat the vegetable butter and remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Stir in the beans and sage and season with salt and pepper. Cook, stirring occasionally, until the carrot is soft and everything is golden brown, about 5 minutes. Pour in the wine and continue cooking for 1 minute. Remove from heat and let cool.

Assemble the pot pies: When the dough has cooled, remove the larger piece from the fridge and roll it out on a floured surface until it is just under 1/4 inch thick. Cut out 10 circles (12 cm) using a cookie cutter. (Simply collect the scraps and re-roll as needed. If the dough becomes too soft, chill in the freezer for a few minutes and try again.) Place in a muffin tin and shape into the tin the ramekins – these are your bottom crusts.

Roll out the smaller piece of dough to the same thickness (just under 6 mm) and cut out 10 circles that are the right size for the top crusts, usually about 8 cm (3 1/4 inches). in diameter. (Let the dough cool again if necessary.)

Stir the roasted pumpkin mixture and cooked vegetables together, then spoon into the bottom crusts. Place the top crusts over the filling and pinch the edges to seal them together and seal the filling inside the pies. Using a fork, poke holes in the center of each cake. Bake until golden brown, about 35 minutes.

In the meantime prepare the sauce: Combine plant butter and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour turns golden brown, about 3 minutes. Add non-dairy milk, soy sauce and sage and rub the sage between your fingers as you add it to the pan. Bring to a boil and cook until the sauce thickens, about 5 minutes. Taste and season with salt and pepper.

Let the pot pies cool in the pan for about 5 minutes, then carefully remove them from the pan and serve with the hot sauce.

Sourdough gingerbread Guinness cake with caramel sauce

“The earthy and spicy scent of gingerbread fills the kitchen and leaves guests happy and hungry…Smiles are fuel for the cook,” Anderson writes about this dessert in the book. “Why does this remind me of a favorite fantasy? Crashing waves against the highest cliffs – a dream of Ireland's long, swaying grasses and white flowing garments, sheets, a bed resting reverently – calming and frightening.”

Makes 1 cake (9 x 13 inches / 23 x 33 cm).

Cake
2 cups plus 6 tablespoons (300 g) unbleached organic all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup (235 g) unsweetened plant-based yogurt
6 tablespoons (90 ml) water
1/3 cup (about 60 g) active sourdough starter (optional)
2 tablespoons ground flaxseed
3/4 cup (155 g) plant butter
1 cup (215 g) packed brown sugar
1 cup (240 ml) Guinness
3/4 cup (180 ml) regular 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 ounces / 320 g) can sweetened condensed coconut milk
1 (13.5 ounces / 400 ml) can full-fat coconut milk
1/4 cup (50 g) plant butter
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Powdered sugar for dusting

Directions

Make the cake: Preheat the oven to 350°F (180°C). Line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper, allowing the parchment to extend slightly over the edge to make it easier to remove from the pan.

In a large bowl, sift together the flour, baking powder and salt. In a medium bowl, stir together plant-based yogurt, water, sourdough (if using), and flaxseed.

In a medium saucepan, melt the plant butter over medium heat. Cook, stirring frequently with a silicone spatula, until light golden brown (not dark brown). Remove from heat and stir in brown sugar, Guinness, molasses, ginger, cinnamon, vanilla and cloves. Stir into the flour mixture. It will be lumpy at first, but that's okay. Stir in the plant-based yogurt mixture.

Pour the dough into the prepared baking pan. Bake on the middle rack until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

While the cake is baking, prepare the caramel sauce: In a medium saucepan, combine the brown sugar, both types of coconut milk, vegetable butter and salt. Cook over medium heat, stirring occasionally, until sugar dissolves and sauce thickens slightly, about 30 minutes. Remove from heat and stir in the vanilla.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely (just lift it out of the pan, using the parchment paper overhangs as handles).

To serve, dust with powdered sugar, cut into squares and serve with a large spoonful of caramel sauce.

Excerpt from I LOVE YOU by Pamela Anderson with Maria Zizka. Copyright © 2024 by Anderson Media Company, LLC. Photographs by Ditte Isager. Used with permission from Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

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