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Wasabi Peas
3 C dried, whole peas
1-1/2 C Mirepoix (diced celery, carrots & white onion)
3 TBS olive oil
Salt to taste
Spices to taste (savory spices such as onion salt, garlic powder or salt & paprika)
Soak the peas overnight; rinse and drain. In a large pot, cook the peas in water with the onion and celery until tender (cooking time will vary on amount of peas used). When the peas are finished cooking, the quantity should equal approximately six cups of peas. Coat a cookie sheet with the olive oil; place the cooked peas on the cookie sheet. Toss peas in the oil until well-coated. Slow-roast the peas in a 200-degree F oven for about four to eight hours, stirring every half-hour or so. Remove from the oven and toss with salt and spices.
Wasabi Coating:
4 TBS Wasabi powder
2 TBS Tahini (sesame seed paste)
2 TBS rice vinegar
1 tsp. Dijon mustard
Mix all of the ingredients together; coat the hot-roasted peas with the mixture. Return to the oven and cook for another ten minutes at 200-degrees F, or until the cooking aroma becomes very strong. You may need to double or triple the seasoning recipe, or experiment using the portions.
*Recipe derived from Charity Swedberg.
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