Wasabi
Peas
Recipe from Linda Furiya of the San
Francisco Chronicle.
Makes:
About 4 cups
2 cups dried whole peas
2 tablespoons olive oil
Wasabi Coating
4 teaspoons wasabi powder
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons
Soak the peas in water to cover overnight.
Preheat the oven to 200° F. 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° F.
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.
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