TIN AND THYME: DELICIOUS AND NUTRITIOUS VEGETARIAN AND VEGAN RECIPES
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Hello, welcome to Tin and Thyme
I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat.
My favourite quick recipes
Are you always in a hurry and require some speedy recipes? The category ‘quick’ applies to any Tin and Thyme recipe that takes 30 minutes or under to prepare and cook. We’ve got quite a few of them.
More Recent Recipes
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Vegan Pasta Alla Puttanesca
Rich, briny and undeniably umami led, this vegan pasta alla puttanesca is a delicious plant-based twist on the classic Neapolitan pasta recipe. The sauce is quick and easy to prepare. It’s made with classic Italian ingredients, namely tomatoes, olives, capers and garlic. But the requisite anchovies are replaced by tamari-fried shiitake mushrooms.
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Anchovy Substitutes (Vegan and Vegetarian Swaps)
It’s so annoying when you come across a recipe which is seemingly vegetarian or vegan and you suddenly realise anchovies are called for. Or maybe you just don’t have any anchovies in stock. Well all is not lost. There are plenty of clever anchovy substitutes that can deliver the same salty, umami richness. And you’re quite likely to have some of them in your cupboard.
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Waldorf Salad: Pure and Simple
Crisp, creamy and wonderfully simple, this Waldorf salad is all about fresh flavour and crunch. Made with just three core ingredients, sweet apple, crunchy celery and toasted walnuts are tossed in a quick mayonnaise and yoghurt dressing. It’s fast, fuss-free and perfect as a light meal or easy side.
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Black Hummus (Black Chickpeas, Black Garlic and Black Tahini)
It’s hard to go wrong with hummus, but have you tried black hummus? Made with nutty black chickpeas, umami-rich black garlic and nutty black tahini, it has a deeper, more robust flavour, yet is just as delicious as the classic. This recipe is quick and easy to make and its unusual, striking colour is sure to become a talking point.
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Coffee and Walnut Protein Balls: Easy No-Bake Snack
Energy rich, nutrient dense and deeply satisfying, these coffee and walnut protein balls are quick and easy to make. With a pronounced coffee flavour and plenty of nutty depth, they’re only lightly sweet with an almost savoury edge – ideal for a post workout pick-me-up. Made with whey protein for an extra boost, they’re as nourishing as they are delicious.
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How To Cook Purple Sprouting Broccoli
Purple sprouting broccoli (PSB) is one of spring’s greatest treasures. Discover how to cook it to bring out its best qualities and enjoy this standout member of the brassica family. It’s at its peak between February and April, although some varieties appear as early as January and linger into May.
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Easy Spelt Breadsticks: 2 Ingredient Yoghurt Dough (No Yeast)
Made with wholemeal spelt flour and Greek yoghurt, these quick and easy no yeast spelt breadsticks have a soft texture and gentle tang. Often called ‘2-ingredient’ dough, the recipe also includes baking powder and salt for the best rise and flavour. They’re super simple to make, higher in protein than many breadsticks and perfect as a snack or side. You’ll also find delicious pesto and cheese & chilli variations.
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Rhubarb and Custard Biscuits (Yo Yos)
Short, crumbly and melt-in-the-mouth, these rhubarb and custard biscuits are my take on classic Australian and New Zealand yo-yo biscuits, also known as melting moments. Made with custard powder for that distinctive flavour and delicate texture, they’re sandwiched together with a sweet and tangy roasted rhubarb buttercream. Perfect for afternoon tea.