GREEN PEARLS® – curated for sustainable impact
You probably have heard of the Inca city of Machu Picchu in Peru. This famous wonder of the world is visited by over 1.7 million people every year. And those people leave their marks in nature. So what does the future of this attraction for…
We often think that all our traditions are very old, especially when it comes to Christmas. We have been investigating and you will be surprised what we have found out about Christmas traditions. Long before the birth of Christ, midwinter was celebrated on December 21,…
It is wintertime and for many people, it is also the beginning of the sauna season. A visit in the sauna strengthens the immune system, opens the pores, and improves the circulation of blood through the body.
Sweating in the sauna can also provide relief for joint diseases such as back pain.
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On our Green Travel Blog, we mostly introduce you to our sustainable hotels. But today we are talking about a whole island. The North Sea island of Juist is not only a popular travel destination but also a great example of sustainable tourism.
“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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