GREEN PEARLS® – curated for sustainable impact
Sometimes taking a vacation isn’t enough. Especially when the daily grind starts right back up again. True relaxation begins when your body and mind are in balance and you learn how to incorporate this into your everyday life. Some Green PearlsⓇ hotels offer just that:…
Golf is considered an environmental disaster. There are courses that use millions of gallons of water a year. Instead of nature, you find heavily fertilized lawns with no biological value. The criticism of golf is not unjustified. However, attitudes are slowly changing and people are…
Peru is one of the most fascinating travel destinations in the world. However, mass tourism has left its mark. By traveling responsibly, with respect for nature and local communities, you have the opportunity to make a positive contribution as a tourist. Together with Inkaterra Hotels, which has been working for 50 years to preserve Peru’s natural and cultural treasures, we will show you how to experience the country in an authentic, immersive way with greater respect for nature and local communities
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Do you want to do more than just relax on vacation? Are you looking to harmonize your body and mind? Then staying at a sustainable hotel that offers Traditional Chinese Medicine (TCM) could be just the thing for you. This ancient art of healing combines…
“Italian cuisine is not limited to regional differences. It even varies from village to village,” says Martina Dellerba of the Relais del Maro in Borgomaro. She told us the main things not to miss on a culinary journey through Liguria.
“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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