GREEN PEARLS® – curated for sustainable impact
Why do you travel? To experience new things? Discover new places? Recover and return to everyday life more relaxed? To be active, to hike or bike? Perhaps a combination of these things? In any case, you’re probably not traveling to rush from point A to…
Looking for a romantic weekend or unforgettable vacation with your partner? Here we present some special and sustainable offers for lovers. How about your own panoramic Jacuzzi, secluded coves or a beachfront villa for two? Elysian locations and romantic hideaways are available both abroad and right…
Summer is just around the corner. And from the experience of recent years, we can assume that it will be very hot. For dog owners like me, this raises the question: where can I go on vacation with my dog by the water?
In this blog article, we show you our favorite destinations for summer vacation with a dog. Included are tips for swimming lakes and dog beaches, as well as dog-friendly hotels in Germany, Austria, and Italy. So that even the hottest summer can come.
In our previous blog, you learned how to make your ski vacation sustainable. If you don’t necessarily need ski slopes for a successful winter vacation or just feel like doing something different, then try one of the following wonderful alternatives. They’re at least as fun…
Take off your shoes and socks and experience the “barefoot experience.” Sharp, coarse, gritty, or smooth. Our feet have extremely diverse perceptions when we walk without shoes, which is not something they are used to. Everyone has heard about barefoot paths and Kneipp basins before.…
“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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