Thai Wraps

2 cups walnuts
½ cup carrots, diced

½ cup zucchini, diced
½ cup Champignon mushrooms, diced
½ cup red bell pepper, diced
½ cup fresh cilantro, minced
½ cup scallions, minced (greens only)

Sauce:
½ cup raw wild honey
¼ cup nama shoyu or Braggs amino acid
1 clove garlic, minced
2 teaspoons fresh ginger, grated
2 Tablespoons sesame seeds, hulled
2 Tablespoons sesame Oil
2 teaspoons red pepper flakes

Garnish:
1 head of lettuce, Butter, Bib, or Romaine, 2 cups mung bean sprouts optional, 1 carrot

Gently pull-apart lettuce leaves wash and let dry on paper towel. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times. Add walnuts to the processor and pulse 4-5 times until meat of walnut mimics consistency of ground meat. Then add diced vegetables to processor and pulse 3-4 more times until all ingredients are incorporated. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture onto each leaf. Garnish with mung beans, and grated carrot.