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Tin and Thyme

Vegetarian food blog showing you how to create simple delicious and nutritious whole food recipes of all types.

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Recent posts

A bowl of simple homemade guacamole topped with diced tomatoes, jalapeño and cilantro.

The Only Guacamole Recipe You’ll Ever Need

Toasted tortilla wrap hack with melted chocolate, banana and peanut butter.

Tortilla Wrap Hack: Peanut Butter, Banana & Chocolate

A batch of savoury vegan muffins on a baking tray.

Savoury Vegan Muffins: Versatile Crowd Pleasers

Four images of homemade Easter Chocolate Treats, plus text reading "No excuse needed for some indulgent chocolate baking. It's Easter".

Easter Chocolate Treats: CookBlogShare 2021 Week 13

Portrait of Choclette

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.

More about Choclette

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 Quick Recipes
Two bowls of mushroom and chard pasta, a lemon and two forks resting on a navy coloured napkin.

Mushroom and Chard Pasta: An Easy Weeknight Meal

An open jar of blood orange curd with spoon inside.

Blood Orange Curd: Quick, Zingy and Flavourful

Vegan Parmesan Cheese, on a spoon, in a bowl and in a jar.

Vegan Parmesan Cheese: Full of Umami Flavour


More recent recipes

Oca Latkes on a grey plate with chopped parsley and tomato quarters scattered around.

Oca Latkes (Fritters or Pancakes): Two Ways

Crisp on the outside, soft in the middle, oca latkes are a delicious way to enjoy this Andean tuber. Serve as a light lunch or supper with yoghurt and a green salad, or as a…

Vegan hot cross buns piled on a platter with a little vase of daffodils on the side.

Vegan Hot Cross Buns for Easter Deliciousness

Delectable lightly spiced and fruited homemade vegan hot cross buns for Easter. With wholemeal spelt flour and only a little sugar, this recipe is healthier than many but doesn’t compromise on festive munchiness. As yeast…

Nettle and wild garlic green flatbreads with a jar of tomato chilli chutney.

Green Flatbreads With Wild Garlic And Nettles

These super nutritious green flatbreads are nearly as easy to make as plain ones. Use wild garlic and nettles in the early spring or spinach at other times of the year. Wrap them around your…

Sugared baked yeast doughnuts on a cooling rack.

Baked Yeast Doughnuts: Light, Fluffy and Flavourful

Baked yeast doughnuts are easier to make than you might think. This recipe uses wholemeal spelt flour to keep them light and fluffy. Once baked, the doughnuts are rolled in lightly spiced sugar. But be…

A bowl of vegan parsnip and potato mash.

Parsnip and Potato Mash: Skin-On and Dairy-Free

Fluffy and creamy parsnip and potato mash is an easy and most delicious side. Parsnip adds a little sweetness and slight nutty flavour to traditional mashed potatoes as well as making a pleasant change. Keep…

Two bowls of mushroom and chard pasta, a lemon and two forks resting on a navy coloured napkin.

Mushroom and Chard Pasta: An Easy Weeknight Meal

A fresh-tasting vegetarian pasta dish with mushrooms and Swiss chard in a garlic and lemon creamy sauce. Mushroom and chard pasta really hits the spot when you need an easy-speedy yet delicious weeknight supper.

An open jar of blood orange curd with spoon inside.

Blood Orange Curd: Quick, Zingy and Flavourful

Easy no-fuss recipe for blood orange curd. It’s smooth, silky, sweet, tart, zesty and thoroughly delicious. With only four ingredients, it should take no more than twenty minutes from start to finish. Blender method also…

A folded Asian-style red cabbage vegan omelette.

Vegan Omelette with Cabbage: Asian Style

This tasty protein-rich vegan omelette is stuffed with flavoursome cabbage, pickles, spring onions and coriander leaves. Inspired by Asian flavours, it’s infinitely versatile. It also makes for a filling lunch or supper.

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