Vegan Mushroom Lettuce Wraps

To make the lime drench, throw all of the ingredients, including the red pepper flake booster, into your blender and set aside.
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.
Gradually add the sesame oil and liquid aminos as the mixture cools. Don’t overcook or the vegetables will get mushy.
Stir in the cilantro and the pine nut booster.
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.
Serve immediately, passing the remaining lime drench at the table. These are fabulous cold, too. Chill the filling and the dressing before assembling.