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MoFo'n Thai Inspired Greens and Thai Peanut Sauce

 Share your favorite cuisine.

Breaking News: my favorite cuisine is Thai! Anyone who has taken a peek at my insta knows this to be true and not surprised. When the VegFam goes out to eat, Thai is always the first suggestion made. It’s also my go to cuisine in the kitchen. It’s fairly easy to accomplish great Thai flavors, and it usually doesn’t take too long to prepare, but the best part about cooking Thai is all the wiggle room for interpretation.

For instance, I’ve never seen collard greens or kale in an authentic Thai dish, but here we have some spicy greens, on a bed of rice, drizzled with an outstanding Thai peanut sauce. It’s not authentic and it’s probably not considered Thai but the flavors are on point and I'm rolling with it cause lemme tell you: I'M MEAN WITHOUT MY GREENS! Maybe the most P.C. thing for me to say is that this dish is inspired by my favorite cuisine: Thai.

Anywho: here’s a super easy, bombass recipe that creates a flavor explosion in your mouth and makes your taste buds dance (it’s quite possibly my favorite dish that I’ve ever made. I’m not exaggerating, I literally said “I think this is the best thing I’ve ever made" three times while I was eating it).

Vegan4One's Thai Inspired Greens and Thai Peanut Sauce

 The Greens

2 lbs greens - thick stems removed and roughly chopped (I used a mixture of collards, kale, and dino kale from my garden)
1 tbsp sesame oil
1 tbsp coconut butter
1 Thai green chili, minced and de-seeded for no spice
(I did not de-seed my chili cause I like it spicy)
red pepper flakes
6-8 garlic cloves, minced
3 tbsp veg stir fry sauce - check label
1 tbsp liquid aminos (or soy sauce)
6-8 garlic cloves, minced

  1. Get the oil and coconut butter nice and hot in a wok or something else that's pretty big. Toss in the chili, chili flakes, and garlic. DON'T BREATHE IN when the chili first hits the pan. The garlic is gonna brown quickly, so keep everything moving around in the pan so nothing burns. 
  2. Add in your greens - I did this in batches. When the greens have cooked down to a more manageable space, add in your stir fry sauce and your Braggs, or soy, sauce. Just keep the heat on high and keep the food moving in the wok. 
  3. When you think those greens are ready to eat, turn the heat off and put a lid on it. 
  4. Make Thai peanut sauce. 
Greens from my garden; aren't they beautiful?!

The Sauce 

1/2 c peanut butter
2 tbsp liquid aminos (or soy sauce)
2-4 tbsp fresh lime juice
(start with 2 and add more to suit your taste)
4 garlic cloves

1 tbsp sriracha, less if you aren't into spicy
1/2 - 1 c water

  1. Take all the ingredients - sans water - to the blender party and give them a whirl. Use the water to get the Thai peanut sauce to a consistency that pleases you.
Vegan4One's Thai Inspired Greens and Thai Peanut Sauce

Serve with rice and some fried tofu, if you're into it, and garnish with sriracha and cilantro.

Fried tofu on a bed of rice with a garnish of Sriracha and cilantro

 Here's some additional Thai inspired creations from my kitchen:

Tomorrow, it’s gonna be cold and rainy and there’s gonna be a snow drift outside my door! I've got to make something delicious with only the ingredients I have (I'm taking this one seriously, MoFo.)

ICYMI, here's MoFo'n Day 24 - Turns out vegan Trump loves Humble Pie, but the real deal has never had a slice.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!)  InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



  1. I wasn't sure when I had Thai for the first time which was in the USA, then when I got back to the UK I yearned for the spices and the coconut milk combo, its one of my faves too. Liking your Thai plate of food and thanks for sharing the recipe

  2. This looks SOOO YUM! And we are twins!!!


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