GREEN PEARLS® – curated for sustainable impact
The “International Day of Forests” has been celebrated on the 21st of March since the 1970s. At that time, it was created in response to global forest destruction – and sadly, the topic is as relevant today as it was then. We show you how…
The topic of over-tourism and mass tourism will probably accompany us for some time – especially if you’re a resident of one of the hotspots or plan to travel there. The easiest way to escape the crowds is to travel offseason.
After a long and sunny summer, autumn days can be quite dark and dreary. But when we cuddle in front of the fireplace after a visit of the sauna listening to the rain patter against the windows, fall is not bad at all. (more…)
Bloggers Dagmar and Bruno from Lucky Ways visited the Berghotel Rehlegg in Ramsau and brought along many interesting insights into the hotel.
Last week Germany celebrated the German Reunification and one action particularly inspired us and our partners: #Einheitsbuddeln. The German-wide tree plantation aimed at planting 40,000 new trees – at least.
“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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