Mustard-style Navy Beans with Waldorf Brussels Salad

This meal had two firsts: my first attempt at a mustard-style beans sauce, and Joanna's first Waldorf-style salad. It was a hit on both fronts.

We also created his and her portions, which is something we do often when we are looking to finsih out macros targets near the end of our day.

Recipe

• 1 C dried navy beans, soaked 12 hours
• 3 C vegetable broth (optional)
• 1/2 large onion, loose dice
• 1 T avocado oil

Mustard-Style Beans Dressing

2 T german mustard 2 T whole grain dijon mustard 1 T yellow mustard 1.5 T black strap molasses 1 T maple syrup 1 T apple cider vinegar 1.5 T lemon (half medium sized lemon, squeezed)

Brussels Waldorf Salad

• 1.5 lb. brussels, sliced with a food processor
• 1 large apple, diced (we used Cosmic Crisp)
• 2 stalks of celery
• 4 T vegan mayonnaise
• 1 T extra virgin olive oil (mellow versions are best)
• 1.5 T lemon juice (juice of half a lemon)
• 1 large pinch of salt, plus more to taste

Directions

Cook beans as per instant pot (7 minutes with natural release) or open boil (60 minutes) methods in the vegetable broth. Drain and excess liquid and if using an instant pot, set the beans aside.

While the beans are cooking, prepare the sauce by combining all ingredients.

If using an instant pot, remove the beans and start the saute function. Heat the olive oil in a saute pan, and add te onon. Saute until translucent and browning, about 8 minutes. Combine the sauce to the onion mixture and immediately remove from heat and let sauce heat in pan for 30 seconds. Set onions mixture aside.

Meanwhile, combine all sauce ingreadients in a small bowl. Combine the beans and onions mixture. Serve immediately for a hot dish, but these beans also work great at near room temperature.

For the Waldorf salad, combine the mayonnaise, olive oil, lemon juice, and salt. Whisk

For the Waldorf salad, combine the brussels, apple, and celery in a large salad bowl.

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