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

The cookbook, which started as a gift for her sons, grew into a collection of 80 recipes to “nourish the soul,” according to the press release. A “lifelong chef” and gardener, Anderson 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 pies that you can make in a muffin tin and a spicy sourdough gingerbread Guinness cake with caramel sauce.

“I love these cakes because they are individual and easy to prepare in a muffin tin – small enough to handle. With young children you always feel like you’re throwing something into their hands as they run out the door. I love it to add some nice rubbed sage gravy to mine as I sit alone at my kitchen table…take a breath,” Anderson writes in the book.

Read on for Anderson’s recipe and to purchase the book.

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Harvest vegetarian 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 refrigerated
2 teaspoons ground flaxseed
2/3 cup (160 ml) ice water

Filling
4 cups (560 g) diced pumpkin (about 1 medium)
1 cup (100 g) fresh cranberries
1 shallot, finely 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 stalk celery, finely chopped
4 cloves garlic, minced
1 (425 g) can cannellini beans, drained and rinsed well
3 sage leaves, cut into thin ribbons
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-based milk
1 teaspoon soy sauce
3 sage leaves, cut into thin ribbons
Fine sea salt
Freshly ground black pepper

Directions

Make the dough: Mix the flour, sugar and salt in a large bowl. Cut the plant butter into the flour mixture until it resembles breadcrumbs. Stir the flaxseed into the water and add it to the bowl. Knead the mixture with your hands into a very soft and tender dough (it will firm up in the refrigerator, don’t worry). Divide it into two pieces, one that is about a third of the whole and the other that is about two-thirds. Cover and place in the refrigerator for at least 30 minutes.

Preheat the oven to 200°C. Line a baking tray with baking paper.

Make the filling: Place the 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 until the squash is golden brown, 30 to 40 minutes. Let cool.

Meanwhile, heat the plant butter and the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Add the garlic and cook, stirring often, for 2 minutes. Stir in the beans and sage and season with salt and pepper. Cook, stirring occasionally, until the carrot is tender and everything is golden brown, about 5 minutes. Add the wine and cook for another 1 minute. Remove from heat and let cool.

Assemble the pot pies: When the dough has cooled, remove the larger piece from the refrigerator and roll it out on a floured surface until it is just under 6mm thick. Use a cookie cutter to cut out 10 circles (5 inches / 12 cm). (Collect the scraps and re-roll them if necessary. If the dough becomes too soft, place it in the freezer for a few minutes and try again.) Place them in a muffin tin and shape them to the shape of the cups: this are your bottoms. scabs.

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

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

In the meantime, make the gravy: Combine the plant butter and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour turns golden brown, about 3 minutes. Add the plant milk, soy sauce and sage and rub the sage between your fingers as you drop it into the pan. Bring to a boil 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 from the pan and serve with the hot gravy.

Sourdough gingerbread Guinness cake with caramel sauce

“The earthy and spicy gingerbread aroma carries into the kitchen, leaving guests happy and hungry…smiles are fuel for the chef,” Anderson writes in the book about this dessert. “Why does this remind me of a favorite fantasy? Crashing waves against the highest cliffs – a dream of Ireland’s long, rolling grass and white flowing garments, sheets, a bed piously resting – comforting and scary.”

For 1 cake (23 x 33 cm).

Cake
2 cups plus 6 tablespoons (300 g) of unbleached organic all-purpose flour
2 teaspoons of baking soda
1/4 teaspoon fine sea salt
1 cup (235 g) unsweetened plant-based yogurt
6 tablespoons (90 ml) of 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 of 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 (320 g) can sweetened condensed coconut milk
1 (400 ml) can of full-fat coconut milk
1/4 cup (50 g) plant butter
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Icing sugar, for dusting

Directions

Make the cake: Preheat the oven to 180°C. Line a 9-by-13-inch baking pan with parchment paper, allowing the parchment to hang slightly over the sides, making it easier to remove from the pan.

Sift the flour, baking soda and salt into a large bowl. In a medium bowl, whisk together the plant-based yogurt, water, sourdough starter (if using), and flaxseed.

Melt the plant butter in a medium saucepan over medium heat. Cook, stirring frequently with a silicone spatula, until it turns light golden brown (not dark brown). Remove from the heat and stir in the brown sugar, Guinness, molasses, ginger, cinnamon, vanilla and cloves. Stir in the flour mixture. It will be lumpy at first, but this is okay. Beat in the plant yoghurt mixture.

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

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

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

Before serving, dust with icing 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 Anderson Media Company, LLC. Photos 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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