Wasabi Peas

Wasabi Peas
Recipe from Linda Furiya of the San Francisco Chronicle.

Makes: About 4 cups

I N G R E D I E N T S
2 cups dried whole peas
2 tablespoons olive oil

Wasabi Coating
4 teaspoons wasabi powder
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons Dijon mustard

I N S T R U C T I O N S
Soak the peas in water to cover overnight.

Preheat the oven to 200°. Drain the peas, then cook them according to instructions on the package. Mix the olive oil with the cooked peas until well coated.

Oil a baking sheet and spread the peas evenly across it. Place in the oven and bake for 5 hours, until the peas appear dry and are crisp when bitten into.

Combine the wasabi powder, tahini, rice vinegar and mustard in a mixing bowl.

Combine the wasabi mixture with the hot peas making sure that all the peas are evenly coated.

Using a rubber spatula, spread the peas on the baking sheet, separating as many as you can. Increase the oven temperature to 250°. Bake the peas for 10 to 15 minutes, until the coating is dry.



PER 1/4 CUP: 135 calories, 7 g protein, 19 g carbohydrate, 3 g fat (1 g saturated), 0 cholesterol, 22 mg sodium, 3 g fiber.