A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.
Cooking Time
6 hr
Total Time
6 hr
Calories
370 Calories
Recipe Instructions
Step 1
Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
Step 2
Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
Step 3
Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
Step 4
While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
Step 5
Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.
Ingredients
salt to taste
3 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons rice vinegar
3 cups dried whole peas
2 tablespoons tahini (sesame-seed paste)
0.5 teaspoon garlic powder, or to taste
0.25 teaspoon onion salt, or to taste
1.5 cups Mirepoix (diced celery, carrots and onion)
