GREEN PEARLS® – curated for sustainable impact
This year’s theme is discovering the unknown. For Germany, that means a visit to a hidden place like Warpe in Lower Saxony, rather than the Black Forest, the Baltic Sea, or Neuschwanstein Castle. Never heard of it? Well, now’s the time to find out!
A miracle of the past, a place of longing of the present: Hotel Klosterbräu in the Tyrolean mountains combines history, luxury, sustainability and family. For me, the most fascinating thing about this hotel is the sense of well-being it exudes. Something you don’t find very…
Are you aware that we have reached a global temperature never before experienced by modern humans? According to the EU’s climate service Copernicus. The 1.5 degree Celsius mark (average global warming) will be exceeded for the first time in 2024. Many people are already experiencing the consequences of climate change on their doorsteps. But you will also notice the effects as you travel and realize. It is time to rethink the way we travel.
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How do you become a sustainable hotelier? The answers are as varied as the paths themselves. Some enter the industry as career changers and focus on sustainability from the start. Others take over the family business and transform it step by step. In this article,…
“Flying and then refusing to use a plastic straw,” “It’s all greenwashing,” or ” You can’t do anything anymore” – have you ever heard phrases like these? We have taken a closer look at the myths surrounding sustainable travel. Read this blog to find out…
“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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