GREEN PEARLS® – curated for sustainable impact
Summer vacation already booked? If you’ve chosen the Mediterranean, you’re right on trend for the top destinations in Europe 2023. If you’re also looking for “relaxation and leisure activities,” congratulations: your trend awareness apparently knows no bounds 😀 The summer trends for traveling in Europe…
The best ideas for a family summer vacation are less about where you go and more about the experiences you have together. And they should be as sustainable and eco-friendly as possible! Want to bring history lessons to life? Paestum or Paris are great for…
According to UN-Water, climate change is “first and foremost a water crisis”. Extreme weather events make our water scarcer, more polluted, and less predictable. This threatens biodiversity and access to clean drinking water and sanitation around the world. You may not feel the water crisis directly. Not yet. Because even in the driest of summers, water flows “normally” from your tap. But, especially if you have a garden, you have probably already thought about rainwater harvesting.
Huge amounts of garbage are a global problem that you are surely aware of. Dream beaches full of trash, garbage swirls in the ocean, and pictures of turtles swimming in plastic are unfortunately part of our everyday life. And it is getting worse! According to…
Southern Italy and Sicily offers a different atmosphere than the North. It is warmer, more wild and simply more casual. The tip of the boot is renowned for its active volcanoes. A natural force that you can experience in different ways. In the third blog…
“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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