Pamela Anderson’s New Cookbook: “I LOVE YOU” – Recipes from the Heart

Pamela Anderson, the beloved actress and activist, has unveiled her heartfelt new cookbook titled “I LOVE YOU: Recipes From the Heart,” dedicated to her two sons, Brandon and Dylan. What began as a personal gift for her children has transformed into a vibrant collection of 80 recipes aimed at “nourishing the soul,” as noted in the press release. A lifelong cook and passionate gardener, Anderson infuses her love for plant-based cooking, gardening, and nature throughout the book.
In “I LOVE YOU,” Anderson emphasizes the joy of cooking with fresh, seasonal ingredients, encouraging readers to connect with their food and the environment. Her philosophy centers on making wholesome meals that foster a sense of community and well-being.

Recently, she graced the set of “Good Morning America” to showcase two delightful recipes: Harvest Veggie Pot Pies and Spicy Sourdough Gingerbread Guinness Cake with Caramel Sauce. These dishes not only highlight her culinary flair but also reflect her nurturing spirit, making them perfect for family meals and special occasions.

The Harvest Veggie Pot Pies are particularly special, as they allow for individual servings, making them ideal for busy families or casual gatherings. Anderson describes these pot pies as convenient and comforting, packed with wholesome vegetables and a savory plant-based filling.

On the sweeter side, the Spicy Sourdough Gingerbread Guinness Cake captures the warmth of the holiday season, enveloping the kitchen in its rich, spicy aroma. Topped with a luscious caramel sauce, this cake promises to be a crowd-pleaser, reminiscent of cozy moments shared with loved ones.

Through this cookbook, Anderson invites readers not just to try new recipes but to embrace the process of cooking as an act of love and care. Each dish is a reflection of her journey, blending culinary creativity with heartfelt intention, making “I LOVE YOU” a must-have for anyone looking to enhance their plant-based cooking repertoire while nurturing connections with family and friends.

Harvest Veggie Pot Pies

Makes 10

These individual pot pies are perfect for busy families, especially with young children. Anderson describes them as easy to handle, making them great for on-the-go meals.

Ingredients:

Dough:

• 3 cups (440 g) unbleached organic all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1 1/2 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 (from about 1 medium squash)
• 1 cup (100 g) fresh cranberries
• 1 shallot, minced
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt and freshly ground black pepper
• 1 tablespoon plant butter
• 1/2 small yellow onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 1 (15-ounce / 425 g) can cannellini beans, drained and rinsed
• 3 sage leaves, thinly sliced into ribbons
• 1/4 cup (60 ml) white wine

Gravy:

• 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, thinly sliced into ribbons
• Fine sea salt and freshly ground black pepper

Directions:

1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the plant butter until the mixture resembles breadcrumbs. Stir the flaxseed into the ice water, then add to the flour mixture. Knead into a soft dough, divide into two pieces, and refrigerate for at least 30 minutes.

2. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. Make the Filling: On the prepared baking sheet, combine the squash, cranberries, and shallot. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 30-40 minutes until the squash is golden. Let cool.

4. Sauté Vegetables: In a pan, heat the plant butter and remaining olive oil. Add the onion, carrot, and celery, cooking until softened. Add garlic and cook for an additional 2 minutes. Stir in the beans, sage, and seasonings. Pour in the white wine, cook for another minute, and then let cool.

5. Assemble the Pot Pies: Roll out the larger piece of dough to 1/4 inch thick and cut out 10 circles for the bottom crusts. Place them in a muffin tin. Roll out the smaller dough piece for the top crusts. Fill the bottom crusts with the vegetable mixture, cover with top crusts, seal, and pierce holes in each pie. Bake for about 35 minutes until golden.

6. Prepare the Gravy: In a saucepan, melt plant butter and whisk in flour until golden. Add plant milk, soy sauce, and sage, and simmer until thickened. Season to taste.

7. Serve: Let the pot pies cool slightly before removing from the pan. Serve warm with gravy.

Sourdough Gingerbread Guinness Cake with Caramel Sauce

Makes 1 (9 x 13-inch / 23 x 33 cm) cake

This cake is perfect for any gathering, filling the kitchen with a warm, spicy aroma that delights guests.

Ingredients:

Cake:

• 2 cups plus 6 tablespoons (300 g) unbleached organic all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon fine sea salt
• 1 cup (235 g) plain unsweetened plant 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-ounce / 320 g) can sweetened condensed coconut milk
• 1 (13.5-ounce / 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:

1. Preheat the Oven: Set your oven to 350°F (180°C) and line a 9 x 13-inch baking pan with parchment paper.

2. Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together plant yogurt, water, sourdough starter (if using), and flaxseed.

4. Brown the Butter: In a saucepan, melt plant butter over medium heat, stirring until light golden. Remove from heat and stir in brown sugar, Guinness, molasses, spices, and vanilla.

5. Combine Mixtures: Pour the wet mixture into the dry ingredients and whisk together until combined.

6. Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.

7. Prepare the Caramel Sauce: In a medium saucepan, combine brown sugar, both coconut milks, plant butter, and salt. Cook over medium heat, whisking until the sauce thickens.

8. Serve: Allow the cake to cool before transferring to a wire rack. Dust with powdered sugar and serve with caramel sauce.

Pamela Anderson’s “I LOVE YOU: Recipes From the Heart” is a beautiful tribute to her sons and a celebration of wholesome, plant-based cooking. With recipes that nourish both body and soul, Anderson’s cookbook is an invitation to embrace a healthier lifestyle while enjoying the art of cooking.

Whether you’re looking for a comforting pot pie or a decadent gingerbread cake, these recipes are sure to delight and inspire.