Practising My Precepts with Peanut Butter

As I gently say goodbye to the summer of 2025, I’m pausing my writing here on Substack for a little while — life has swept me up in a whirlwind of food festivals and taken me back to university for the next chapter of study.

Luckily, this piece came alive thanks to the wonderful Melissa Norman, who invited me to collaborate and, in doing so, reawakened a spark of inner joy I’d let rest for too long. Melissa is not only a cherished co-writer but also a gifted gluten and dairy free recipe creator — beautifully serendipitous, as I’ve recently begun exploring my own reduced-gluten journey.

This collaboration feels like the perfect reminder of why I love this space: the chance to connect with fellow writers, share stories, and celebrate food that nourishes in every sense.

Here’s how it goes…

Practising My Precepts with Peanut Butter

My brother and I once sat cross-legged in the Sunday School at Wat Bowon Niwet Ratchawarawihan, a temple gilded with history and reverence. It was here, beneath tall ceilings and the quiet gaze of monks, that the first threads of my Buddhist journey were woven.

We recited prayers in Pali and Sanskrit — ancient words I did not yet understand, but their rhythm rolled like a soft tide. Twenty children chanting together became a soundscape: part lullaby, part spell. The air shimmered with something I can only describe as peaceful magic.

As children we were taught sīla — virtue, morality, right conduct. These were not abstract concepts, but the foundation of our path to live ethically. For lay Buddhists, it often meant the Five Precepts, the Pancha Sīla: to refrain from harming life, from stealing, from false speech, from intoxicants, from sexual misconduct.

The first precept, not taking life, was my earliest lesson in compassion. At least in theory. In practice, when a mosquito landed on me with that sharp sting, I confess — mercy was hard to muster. Naively, I used to think: surely this is exaggerated — humans don’t go around killing each other, do we?

Photo credit @snackshot_ig

It took me many years to see that this precept was not only about humans. It was about all creatures. To care for life, large and small.

That realisation quietly reshaped me. It arrived just in time, too — when the wave of “vegan gate” began rolling in, I found myself ready to practise what I had been taught all those years ago.

In late 2019, just before the world shut down with Covid, I returned to Thailand and committed to being vegan. At first, it was no simple feat. Thailand’s food sings with fish sauce — salty, pungent, almost unavoidable.

And yet, I discovered small sanctuaries. I remember vividly one little place: Mango Café on Tanao Road, a quiet stretch that links Rajdamnern Road (where the Democracy Monument rises) to Wat Bowon Niwet itself — the very temple where my Buddhist practice was born.

There, over humble vegan plates — summer roll or “Por-Pia-Viet-Nam” in Thai.. It filled with the juicy Mango ..the humble carrots, crisps lettuce , rice noodles, spring onion, pea shoots, tofu wrap in the soft translucent rice paper. But what elevate this dish is its secret sauce …It is like Satay but smoother, fresher and not over power the whole dish. It is THE sauce that I forever remember. This is not just the sauce … it is a sauce that remind me of commitment to be a good Buddhist! ( I tell myself). The sauce without a touch of life.. yet I never feel so lively when taste that creamy , sweet and salty.

When I returned home, I wanted to recreate that memory — to bring it back to life through this simple sauce. It works beautifully as a dipping sauce, stirred through noodles, or enjoyed with crisp lettuce leaves.

In making it, I tasted the possibility of living more closely in alignment with the precepts I once struggled to understand. It’s incredible how such a small, effortless addition can bring me closer to my Buddhist roots — and with it, a quiet sense of contentment.

Food, after all, is both memory and practice — it carries our values as much as our flavours. So it feels only right to share a recipe that embodies both.Here is Mel’s Summer Roll Recipe.

DIY Summer Rolls (Serves 4)

This is more of a guide than a recipe — leaving you plenty of space to be creative.

✨ Make around 4–5 rolls per person.
✨ Any leftovers? Don’t worry — simply chop them up and turn into a fresh noodle salad for your next meal (see below).

What You’ll Need

Base (choose at least 1 fruit, 3 vegetables, some lettuce, and 2 herbs):

• Round rice papers (gluten-free)

• Mango or watermelon (sliced into strips)

• Carrot, shredded (try dressing with lime juice + a splash of maple syrup)

• Lettuce leaves (butter or romaine — any with large leaves work)

• Radishes, thinly sliced

• Spring onions, finely chopped

• Avocado, sliced

• Cucumber, cut into strips

• Beansprouts

• Cooked thin vermicelli rice noodles (well drained)

• Red pepper, thinly sliced

• Fresh basil, mint, coriander leaves

• Marinated tofu slices (optional)

💡 Optional twist: Spread a little hummus inside your roll for an unconventional but delicious filling.

Method

1. Prep the noodles: Cook according to packet instructions, drain well, and let cool completely. (Excess water will make the rolls soggy.)

2. Arrange the fillings: Place all your chosen ingredients on platters with forks or tongs, so everyone can build their own.

3. Prepare the rice papers: Fill a wide bowl with warm water (warm enough to soften the rice paper, but not so hot you can’t hold your fingers in it for 5 seconds). Dip each rice paper into the water, one at a time, just before rolling.

Tip from my family table: We used to keep warm water in a flask and bring it downstairs when rolling together — just remember to keep it away from young children. Then roll and enjoy: Place softened rice paper on a plate, add your choice of fillings, and roll tightly.

Sweet Chilli Peanut Butter Dipping Sauce

In Mel’s words “This sauce is dangerously delicious. The first time I made it, I dipped in a spoon just to “test” — and the salty–sweet–umami flavours lit up my taste buds. Before I knew it, I was going back for another spoonful… and another. Honestly, it’s so good you could eat it straight from the bowl. And the best part? It comes together in minutes”

Serves: 4
Prep time: 5 minutes

Ingredients

• 4 tbsp sweet chilli sauce

• 4 tbsp gluten-free light soy sauce (Tamari)

• 4 tbsp peanut butter (crunchy or smooth)

• 2 tbsp lime juice

• 2 tbsp maple syrup

• 4–6 tsp toasted sesame oil (to taste) No sesame? Leave it out, or swap for another neutral oil.

Method

1. Place all ingredients in a small bowl.

2. Whisk until smooth and glossy.

3. Taste and adjust — more lime for tang, more maple for sweetness, or more sesame oil for richness.

Serving Ideas

✨ The perfect dip for summer rolls, spring rolls, or crisp raw veggies.
✨ Drizzle over grilled tofu, noodles, or a rice bowl for instant flavour.
✨ Or simply keep a spoon nearby — you’ll see why.

Practising my precepts through food has shown me that compassion often begins with the smallest, everyday choices — even something as simple as what I put on my plate. Peanut butter, summer rolls, and easy dipping sauces may seem ordinary, but they carry an extraordinary power to bring me closer to the Buddhist values I grew up with. Each meal feels like a gentle reminder that living kindly can also be joyful, nourishing, and full of flavour. I’ve come to see that food is never just about taste — it’s about care, connection, and mindfulness toward all beings. In this way, every dish becomes both practice and comfort — a tender bridge between memory, belief, and the present moment.