GREEN PEARLS® – curated for sustainable impact
Traditions are exciting and different everywhere. And especially for such a big celebration as Christmas, every family has different customs. Have you ever wondered how other families are celebrating? Or how innkeepers combine family and business?
Tis the season for delicious cookies. In our Insights you can already find a super delicious recipe for tears of joy. But we also have input on delicious vegan cookies that we don’t want to deprive you of, of course!
Sustainable living – sounds good, but what comes to mind? Do you sometimes ask yourselves the same question? One of the points that is a bit tricky probably is the furnishings.
Our Green Pearls® partners have a lot of experience and also a few tips on what you can pay attention to at home (or in the office).
Vacationing far away, and sustainably? Is that even possible? If you are enervated by always hearing the same comments, we have good news for you: Yes, it is! And we’ll give you a few examples of how. Generally speaking, hotels have various options for being…
After we took you on a journey through Switzerland and Italy on Tuesday, we dedicate the blog post today to the most beautiful, sustainable and dog-friendly vacation destinations in Germany and Austria. And for the vacationers among you who are traveling outside of Europe, there…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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