Wasabi Peas Snack

The amount of wasabi in this recipe can be adjusted to make the peas more or less spicy. After coating the dry-roasted peas with the wasabi mixture, the peas will cluster. This gives the snack a nice homemade appearance.

Ingredients:

• 2 Cup Dried Whole Peas – Bulk Aisle 5 
• Tbsp. Mediterranean Organic Olive Oil – Aisle 3

Wasabi Coating:

• 4 Tsp. Wasabi Powder, or 3 Tbsp. Wasabi Paste (comes in tubes) – Aisle 3
• 2 Tbsp. Tahini – Aisle 2
• 2 Tbsp. Spectrum Rice Vinegar – Aisle 3
• 2 Tsp. Woodstock Farms Dijon Mustard – Aisle 2

Soak the peas in water overnight. Preheat the oven to 200 degrees fahreneheit. 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 mixing bowl.

Combine 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 temp. to 250 and bake peas for 10-15 minutes, until the coating is dry.

 Yields 4 Cups

Source: food@sfchronicle.com