For this recipe the miso-ginger marinade will double as dressing for the arugula-avocado salad. It’s delicious and perfect for summer, even though Winter is Coming #GoT. But in all seriousness, I recommend grilled vegetables any time of year.
Typically I prefer vegetable skewers/grilled or roasted vegetables plain without any seasoning or salt, since the grilling/roasting brings out the natural vegetable salts and I prefer not to alter the flavor profile. However, this marinade/dressing proved too great a success not to share.
Ginger-Miso Skewers w/ Arugula-Avocado Salad
for the Skewered Veg
1 bunch rainbow or heirloom carrots*
2-3 yellow squash aka summer squash
1 Japanese eggplant
1 medium onion
2 cups cremini mushrooms** rinsed well
*if you don’t have access to rainbow or heirloom carrots, any carrot will do :)
**fun fact: cremini mushrooms are just tiny portobello mushrooms, only much cheaper by weight. They are almost always, without fail, sold right next to the white button mushrooms at most mainstream grocery stores.
for the Miso-Ginger Marinade/Dressing
1/4 cup vegan miso paste*
1/4 cup Sake or Mirin*
1 1/2 Tbsp minced fresh ginger
2 tsp fresh sesame oil
2 Tbsp minced green onion
2 Tbsp Bragg’s liquid amino acids OR coconut amino acid soy-sauce alternative
2 Tbsp unseasoned rice vinegar
*Both Sake and Mirin are types of Japanese wine. Mirin has a lower alcohol content than Sake. Sake is more readily available; it can be purchased at most mainstream grocery stores i.e. Safeway, Fred Meyer, and even at some Walmart stores. Mirin is generally sold at Asian specialty stores and markets. Either will work in this recipe, and FYI the grilling process will cook out any alcohol, if that might be a concern for anyone.
for the salad
6 cups arugula (1.5-2 cups per serving)
3/4 cup fresh avocado, chopped
1 metal whisk*
1 small bowl
6 wooden or metal skewers
1 marinade brush
*a whisk is best for efficiency, but a fork will work fine also :)
for the grilled veg
To begin, heat the Sake or Mirin. Transfer to the small bowl, and add the miso paste. Whisk together until blended. Add the other ingredients for the sauce/marinade, in the order listed above. combines with the other ingredients, creating a slightly creamy consistency. Set aside, and move on to roughly chop the veg (see photo, below):
Zucchini, yellow squash, and eggplant should be chopped thinly in order to cook through. Do not chop the mushrooms. Stick the skewer through the center of each chopped vegetable and (whole) cremini mushroom. Stagger each type of vegetable on the skewer i.e. yellow squash-eggplant-carrot-zuchinni-onion-mushroom, repeat. Use the marinade brush to coat each kabob with this mixture. Reserve 1/3 cup for the arugula-avocado salad. Fire up the grill and cook the vegetable kabobs. Depending on surface size of grill, you may need to do this in increments.
for the arugula-avocado salad
Separate arugula into 3 bowls. Evenly disperse the chopped avocado and drizzle the remaining marinade over each bowl.