GREEN PEARLS® – curated for sustainable impact
This summer (here in Germany) was totally inadequate. Do you agree? Do you want to enjoy the sun again before it turns into winter? Then you’re just like us! Not entirely unselfishly, we have selected seven warm destinations with sustainable accommodations for October and November,…
Unplug the coffeemaker, plug in the electric car. Unfortunately, charging your electric car is not quite as simple as that. Which is why you’re probably looking for hotels with electric charging stations when you travel. But they can be hard to find, even though more…
Yoga looks great, and people who practice it look incredibly relaxed and calm. Are you one of those people who would like to try yoga, but don’t want to sign up for a class right away? Then maybe your next vacation to one of our sustainable green pearls is the perfect opportunity! Here are some places where beginners are in good hands! (more…)
In Tourist hot spots like Maspalomas or Hurghada, you find plenty of them: Hotels with a kids club. In most cases, these hotels offer all-inclusive vacations and often have their own water park. I used to go to these mini-clubs when I was a kid…
The sound of the ocean, an endless horizon, the surface of the water glistening in the sun, and fine, soft sand under your feet… There is something special about sandy beaches, and we all understand, why they belong to the most popular vacation destinations. But…
“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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