GREEN PEARLS® – curated for sustainable impact
Maybe you already noticed when shopping at drugstores? The range of natural makeup increases steadily, more and more people decide for natural products. With good reason: Our skin is our biggest organ and absorbs ingredients very well which affects our body not always in a…
When hearing “eco” many people still associate organic slippers and jute bags. Even though jute bags are trendy in some places, the outdated image related to the word “eco” remains alive. The expression eco-luxury describes exactly the opposite, though, namely the compatibility of environmentally friendly…
When we think about sustainability, the first things that usually come to mind are food waste, environmental protection, and problems caused by plastic. However, the promotion and preservation of biodiversity are important aspects of sustainability as well. Due to our increasing demand, the diversity of livestock has significantly declined over the last century. Contemporary society demands meat, milk, eggs, leather, wool – as fast as possible, in large quantities, and at low prices. To meet this demand, productivity and optimization play an increasing role in the breeding of livestock. This is usually not compatible with biodiversity, which means that many old breeds are threatened with extinction. Fortunately, there are people who are committed to the breeding of old and rare animal species, for example the owners of the hotel Schloss Wartegg with their old breed of sheep “Bündner Oberländer Schaf”, or of Berghotel Rehlegg with their Black Alpine pigs.
The beautiful Bavarian district Berchtesgadener Land, the mountaineering village Ramsau and the Instagram star Königsee: there are many reasons for a visit to this lovely area in the southeast of Bavaria. A special highlight is Berghotel Rehlegg, a pioneer in sustainable tourism and more than…
For many of us, a pleasant vacation means enjoying nature and exploring the region. Usually, you are most mobile by car – although this is not the most eco-friendly alternative. In this context the benefits of electric cars are obvious. They run without mineral oil…
“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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