GREEN PEARLS® – curated for sustainable impact
„Under the sea, everything’s better down where it’s wetter“, as Sebastian the crab sings in the Disney movie Arielle. And in fact: Today, around 240,000 animal species are known in the oceans, with a total of more than 2.2 million species being estimated. But there…
Braided plaited yeast, easter rabbits and wreaths: Many of our most traditional easter delicacies are made from a yeast dough. The one exception is the classic Easter lamb, which is made from a mixed dough. Do you ever ask yourselves the reason why this is…
After over two years of the pandemic, nobody really cares about the word “Corona” any longer. However, although not wanting to minimize its many negative aspects, this virus also had positive impacts on the environment and on people’s approach towards sustainability.
While awareness of a sustainable living style has increased over the past few years—thanks to Greta Thunberg and the Fridays for Future movement, among others—Corona taught humans that we’re getting too close to nature.
Have you ever asked yourselves how sustainable cleaning and laundry is? In Germany alone, more than 600,000 tons of detergents end up in wastewater annually. Added to this are more than 250,000 tons of fabric softeners and washing aids such as hygiene rinse aids. Year…
Are you still looking for a vegetarian highlight in your cookbook? Then try the morel asparagus cream sauce from ADLER Lodge RITTEN. The hotel in the Italian South Tyrol is located in the middle of a clearing and is surrounded by dense forest.
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information