GREEN PEARLS® – curated for sustainable impact
“Come in. Into our good rooms. To eat and drink. With style and taste. Taste and enjoy: ingredients from the surrounding area. And sustainable food from the homeland. Produced with love and tradition. Served with pride and pleasure. Come in!” Kristian Knölke, chef de cuisine
Discover why a vacation in a sustainable hotel or in a vacation home is something very special. It is because hoteliers with a passion for the environment come up with a number of ideas to make your stay a unique experience. Sustainability can be so…
Winter vacation is the same as a skiing vacation? Not everyone is immediately drawn to the mountains in winter with their skis and snowboard in their baggage. For those who don’t automatically think of the perfect track in the snow, clear winter air, and majestic mountain panoramas, we have some wonderful tips here about being sustainable in the snow. Even without skis, you can experience a lot. Put on your winter coat and snowshoes and get out into a magical winter wonderland.
Let us take a look at the most beautiful places on this wonderful planet. Maybe one of these destinations is already on your bucket list? Here are our 5 favorites:
In the middle of Germany at the Zeulenrodaer Meer you will find the new MANOAH vacation homes. If you are looking for peace and seclusion, then this is the place for you. In the 21 vacation rentals is room for up to eight people. The…
“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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