GREEN PEARLS® – curated for sustainable impact
A journey through Southeast Asia takes you through a kaleidoscope of cultures, landscapes and traditions that blend seamlessly. From the bustling streets of Bangkok to the serene beaches of Bali, this corner of the world offers a wealth of experiences. From ancient temples, vibrant markets…
Every year on the 3rd of March, World Wildlife Day takes place, which was launched by the UN in 2013. Today, all the world’s wild animals and plants are celebrated and awareness of them and the troubles they face are raised.
Lying on the beach all day long is not for you? Then we have just the thing for you: We present six green pearls, in which adventurous travelers get their money’s worth – and all this in harmony with nature. (more…)
Our green pearls are spread all over the world, in cities and mountains, in forests and on islands. Not only the vacation is unique, also arrival and departure can be your first adventure. Today we present five hotels that are exciting from the very beginning!
Have you ever been to the jungle? Equipped with binoculars and trekking shoes, surrounded by the most beautiful greenery and spectacular flora and fauna? No? Then you should put a jungle trip on your bucket list. Or even better: start planning right away. We have…
“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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