Description
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.
Ingredients
- 3 cups dried whole peas
- 1 ½ cups Mirepoix (diced celery, carrots and onion)
- 3 tablespoons olive oil
- salt to taste
- ¼ teaspoon onion salt, or to taste
- ½ teaspoon garlic powder, or to taste
- ¼ cup wasabi powder
- 2 tablespoons tahini (sesame-seed paste)
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for another 10 minutes in the preheated oven
- or until the aroma becomes very strong
- and the coating is dry.
Cook Time: 6 hrs
Total Time: 6 hrs
Servings: 6