0 To make the lime drench, throw all of the ingredients, including the red pepper flake booster, into your blender and set aside.
1 To make the filling, in a large saucepan, heat the olive oil over medium heat (or use broth for oil free) and sauté the garlic, green chile, ginger, green onion, mushrooms, zucchini, and asparagus for 3 to 5 minutes, until the mixture has reduced to about half the volume.
2 Gradually add the sesame oil and liquid aminos as the mixture cools. Don’t overcook or the vegetables will get mushy.
3 Stir in the cilantro and the pine nut booster.
4 To assemble, scoop ¼ cup (50g) of the filling into each lettuce leaf, drizzle with 1 teaspoon of the lime drench, and sprinkle with the gomasio booster.
5 Serve immediately, passing the remaining lime drench at the table. These are fabulous cold, too. Chill the filling and the dressing before assembling.
