Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried whole peas
- 2 tablespoons olive oil
- =
Directions
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.
Category:Pea Recipes
Category:Wasabi Recipes
Category:Tahini Recipes
Category:Rice vinegar Recipes
Category:Dijon mustard Recipes