Carrot Cake, Spaghetti Casserole

A Votre Sante restaurant in Venice serves a non-dairy, sugarless carrot cake that is totally delicious. I would love to make it at home. Is a recipe possible?

--GINNY

DEAR GINNY: Possible and available, thanks to A Votre Sante pastry chef Jessica Auerbach. You’ll need a slew of items from the health food store--grape concentrate, brown rice flour and tofu cream cheese--but the effort will be worth the saving in fat, cholesterol and calories, not to mention a votre sante.

A VOTRE SANTE CARROT CAKE

1 (8 1/4-ounce) can crushed pineapple

3/4 pound soy margarine

3/4 cup plus 1 tablespoon grape concentrate (organic fruit juice sweetener) or maple syrup

2 teaspoons vanilla

Grated zest of 1 small orange

1/2 teaspoon ground cinnamon

2 cups water

1 cup shredded carrots

2 cups brown rice flour (wheat-free)

2 teaspoons baking powder

1/4 cup soy milk

Tofu Cream Cheese Frosting

Chopped walnuts or shredded coconut

Measure 1/3 cup undrained crushed pineapple. Drain remaining and reserve 2 tablespoons for frosting.

Cream soy margarine in mixer bowl until light. Beat in 3/4 cup grape concentrate. Beat in vanilla, orange zest, cinnamon and 1/3 cup crushed pineapple with juice. Beat on medium speed until well blended. Set aside.

Bring water to boil in saucepan. Add carrots, remaining 1 tablespoon grape concentrate and 2 teaspoons vanilla. Simmer until carrots are very tender.

Drain carrots and lightly mash with fork. Add carrots (no need to cool) to batter. Blend in flour, baking powder and soy milk. Batter will be thick. Turn into greased 2 (9- or 10-inch) baking pans. Smooth tops with spatula.

Bake at 350 degrees 20 minutes. Fill between layers, top and sides with Tofu Cream Cheese Frosting. Sprinkle sides with chopped walnuts. Makes 12 servings.

Note : Soy margarine, grape concentrate, brown rice flour, soy milk, extra-firm silken tofu and cream-cheese-style soy are available at most health food stores.

Tofu Cream Cheese Frosting

2 (10.5-ounce) extra-firm tofu (silken)

1 (8-ounce) soy cream cheese (cream cheese-style Soya Kaas brand)

1/4 cup soy margarine

1/2 cup grape concentrate or maple syrup

1 teaspoon vanilla

Reserved 2 tablespoons drained crushed pineapple

Blend tofu, cream cheese, margarine, grape concentrate, vanilla and pineapple in blender until smooth and creamy. Chill at least 1/2 hour.

Note: It is important to use silken extra-firm tofu in this frosting for taste and texture.

DEAR SOS: Is it possible to obtain the delicious recipe printed about two years ago for Lee’s Spaghetti Casserole from a prominent local hostess?

--RUTH

DEAR RUTH: It’s just the ticket for a budget-minded, hard-times meal.

LEE’S SPAGHETTI CASSEROLE

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 1/2 soup cans milk

1/2 teaspoon black pepper

Seasoned salt

Sugar

1 (12-ounce) package thin spaghetti

1 pint sour cream

1 1/2 pounds sharp American cheese, shredded

1 onion, minced

1 cup round butter cracker crumbs

1/2 cup butter or margarine

Blend together mushroom soup, milk and pepper in bowl. Season to taste with seasoned salt and sugar. Set aside.

Bring 4 quarts water to boil in large saucepan. Add spaghetti. Remove from heat and let stand until spaghetti becomes pliable, about 10 minutes. Drain well.

Place half of spaghetti in greased 13x9-inch baking pan. Spread with half of sour cream. Layer with half of American cheese, then half of onion. Repeat layers until ingredients are used.

Pour soup mixture over spaghetti mixture. Melt butter in skillet and saute crumbs until golden. Sprinkle over casserole and bake at 325 degrees 1 hour or until casserole is bubbly and spaghetti is done. Makes 12 side-dish servings.

Each serving contains about:

522 calories; 585 mg sodium; 101 mg cholesterol; 37 grams fat; 28 grams carbohydrates; 20 grams protein; 0 fiber; 63% calories from fat.