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ONCE best known for running in slow-motion across our TV screens as CJ in Baywatch, Pamela Anderson has reinvented herself time and time again – most recently as a cook!
Her collection of plant-based recipes, I Love You: Recipes From The Heart, came out this week, and we’re obsessed with the Hollywood star’s wholesome new lifestyle.
A passionate cook and gardener, Pamela has put together 80 delicious recipes – which began life as a housewarming gift of recipe cards to her two grown-up sons, Brandon and Dylan – to nourish the soul.
Even though there’s no meat to be seen, these indulgent dishes (hello waffles!) are perfect for cosy season – and we’ve got three to share with you today.
If you’ve ever dreamed of having skin as glowy as Pamela – who’s become a bare-faced beauty icon in her 50s after going makeup-free on the red carpet last year – these plant-based creations are just the thing.
Trust us when we say, meet your new girl crush!
Harissa Baked Whole Cauliflower
This is perfect as the star of the show or as a side dish – it’s so easy and quick to make. Parboil the cauliflower then finish in a hot oven.
Serves: 4-6
Ingredients:
*1 large (or 2-3 small) whole cauliflowers (850g total)
*120 g plain unsweetened plant yoghurt or plant sour cream
*2tbsp harissa
*2tsp ground sumac
*1tsp ground cumin
*Pinch ground cardamom
*Extra-virgin olive oil
*Fine sea salt
*Freshly ground black pepper
For the tahini-yoghurt swirl:
*70g tahini
*1tbsp fresh lemon juice
*1 clove garlic, minced
*3tbsp ice water
*¼tsp fine sea salt
*Freshly ground black pepper
*120g plain unsweetened plant yoghurt or sour cream
To serve:
*Pomegranate molasses
*Seeds from ½ pomegranate
*4 dates, pitted and chopped
*2tbsp pine nuts, toasted
*1tbsp chopped dill
*1tbsp chopped flat-leaf parsley
*1tbsp chopped mint
Method:
1. Preheat the oven to 240°C. Prepare the cauliflower: Bring a very large pot of generously salted water to a boil. Add the cauliflower (whole, keeping on as many of the leaves as possible) and cook for 7 minutes, then lift it out of the water and transfer to a baking dish.
2. Stir together the plant yogurt, harissa, sumac, cumin, and cardamom. Spread the harissa yoghurt all over the cauliflower. Drizzle some olive oil over the top and season generously with salt and pepper. Roast until sizzling, browned, and fork-tender, 10-20 minutes.
3. While the cauliflower roasts, make the tahini yoghurt swirl. Whisk together the tahini, lemon juice, and garlic. Add the water, 1 tablespoon at a time. The sauce will seize up at first, but keep whisking until it is creamy and lightens in colour. Season with the salt and lots of pepper.
4. To get the full effect, the serving platter should be quite large. Randomly spoon the plant yogurt and tahini sauce around the platter, and use a spoon to swirl the two together into a beautiful shape. Assemble the dish: Place the roasted whole cauliflower on top of the tahini-yogurt swirl and drizzle with pomegranate molasses. Sprinkle with the pomegranate seeds, dates, pine nuts, and herbs. Serve warm or at room temperature.
Crispy Stacks Of Waffles
I like to serve these with treasures of nuts and berries and Canadian maple syrup. My boys are professionals at stacking them.
Makes: 4-8
Ingredients:
*125g unbleached organic plain flour
*100g whole spelt flour or other whole-grain flour
*3tbsp granulated sugar
*1tsp baking powder
*1tsp fine sea salt
*½tsp baking soda
*295g plain unsweetened plant yoghurt or sour cream
*240ml unsweetened plant milk
*3tbsp coconut oil (refined or unrefined), melted
*2tsp pure vanilla extract
*Vegetable oil spray
*Toppings of your choice: sliced banana, berries, cacao nibs, toasted nuts, plant butter, nut butter, maple syrup, whipped coconut cream
Method:
1. In a large bowl, whisk together the plain flour, spelt flour, sugar, baking powder, salt and baking soda. Add the plant yoghurt, plant milk, melted coconut oil and vanilla. Whisk gently until combined.
2. Heat a waffle maker. Coat the inside surfaces with vegetable oil spray. Ladle in some batter and cook until golden brown, 2-5 minutes per side. Stack the cooked waffles, top them with your favourite toppings, and serve. I set out little bowls and my kids love to assemble their own — and they can get quite fun.
Soft Pretzels
Billowy, fluffy, soft, and salty… These are so good with a home-made grainy Dijon mustard. And fun to make.
Makes: 8
Ingredients:
*2tbsp maple syrup
*2¼tsp (7g) active dry yeast
*360ml lukewarm water
*565g unbleached organic plain flour
*2tsp fine sea salt
*60ml extra-virgin olive oil, plus more to oil bowl
*Flaky sea salt, for sprinkling
*Dijon mustard, for serving
*2L water
*145g baking soda
Method:
1. Proof the yeast: In a small bowl, stir together the maple syrup, yeast, and 120ml of the water. Let rest at warm room temperature until foamy, about 5 minutes.
2. Make the dough and let rise: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, olive oil, yeast mixture, and remaining 240ml water. Mix on low speed until the dough is well formed around hook, 5-6 minutes.
3. Transfer the dough to a lightly floured work surface and gently knead it to form a ball. If the dough is too sticky, add a little more flour. Place in an oiled bowl, cover with a damp clean kitchen towel, and set in a warm spot to rise until doubled in size, about 1 hour.
4. Line 2 baking sheets with parchment paper and lightly oil the paper. Shape the pretzels: Turn the dough out onto a floured work surface and divide into 8 equal pieces. Roll each piece of dough into a rope 46cm long. Working with one rope at a time, grab the ends to make a U shape, then cross one of the ends of the rope over the other, twist them around each other once, and press the ends into the rounded side of the U to create the classic pretzel shape.
5. Place the shaped pretzel on the prepared baking sheet and repeat to shape the others. Cover with the kitchen towel and let rise until puffy, about 30 minutes.
6. Boil and bake the pretzels: Preheat the oven to 240°C. Prepare the baking soda bath: Bring the water to a boil in a large pot, then add the baking soda — be careful because it will bubble up! Carefully lower the shaped pretzels into the baking soda bath one at a time — you can lift them and let gravity help stretch them further into thin pretzels. Boil for 30 seconds, then flip using a slotted spoon and cook on the other side for 30 seconds. Lift out the boiled pretzel and return it to its spot on the baking sheet. While the dough is still wet, sprinkle with flaky sea salt. Repeat with the remaining pretzels. Once all are boiled, bake the pretzels until dark golden brown, about 12 minutes. Serve warm, with Dijon mustard on the side.
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