Sweet Recipes That Whisk You Away to the Mediterranean

Lemon Curd, Chickpea and Tahini Blondies, Mutekke

This week, I am offering 3 dessert items to tantalize your sweet tooth. The three recipes I chose are all close to my heart and offer lovely Mediterranean aromas that will fill your kitchen with happiness.

Lemon Curd is one of my all-time favorite sweets. My vegan version works well as a tart or donut filling, a spread or simply enjoyed by the spoonful. The chickpea-tahini blondies are everything a brownie should be, but without the chocolate. The Mutekke – a specialty from Azerbaijan – have a light and flaky pastry encasing a filling of walnuts, raisins, cardamom, vanilla and just a touch of orange.

I hope you enjoy getting in your kitchen and exploring our Mediterranean-inspired sweet recipes this week or month – consider it a brief mental holiday.

As always, I appreciate hearing from you, so feel free to leave a comment and let me know what’s on your mind.

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Lemon Curd

Vegan Lemon Curd - Photo by Jack McNulty

A properly made lemon curd is something that belongs in everyone’s refrigerator…all the time!

I think a spoonful of unctuous lemon curd in my mouth nears indescribable. The balance between sweet and tart touches a part of me that goes beyond a physical experience, and into the realm of feeding my soul.

Most people struggle with giving up cheese when they convert to a vegan diet. Me…well, I struggled giving up lemon curd…or at least until I figured out how to make a delicious vegan version. It’s not quite the same as a traditional egg-based curd, but it comes damn close – and that makes my soul happy.

Keep lemon curd refrigerated in a glass container for up to 2 weeks. Use it to make a tart, fill a Danish, spread on toast…or sneak a few spoons of curd into your mouth when no one is looking (I promise…I won’t tell anyone).