GREEN PEARLS® – curated for sustainable impact
Eat slowly, appreciate food again, and pay attention to an environmentally and socially responsible way of dealing with it. Last week we already introduced you to the Slow Food philosophy: good-fair-conscious. Our Green Pearls® partners around the world strive for a good, fair and conscious…
What is behind the term Slow Food? The organization with the same name was founded by Carlo Petrini and some of his friends in BRA, Piedmont, as an enantiomer to “FAST Food”. Carlo Petrini defined three basic concepts for a “New Gastronomy”: good, clean and…
Is a mountain a historical landmark? I recently stumbled across this question from the comment of a hotel. No, of course, a mountain cannot be classified as historical, no matter how old it is. The word historical was used until the late 18th century to refer to stories and narratives, whether fictional or true. Today, the term historical refers to things that are ancient, anything that can be classified in time. And there are plenty of them around our Green Pearls partners!
“The greatest sight to see is the world – look at it!” This insight by Kurt Tucholsky drives us humans to travel to distant destinations, to discover new cultures, different mentalities and customs. What type of traveler are you? Do you prefer to take it…
To conclude our small series on sustainable Green Pearls ® hotels , we would like to give you some general information on sustainability and introduce you to four more special green pearls.
“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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