Chocolate: how to snack sustainably
Chocolate: so delicious and yet so controversial. Almost three quarters of the world’s raw cocoa comes from West Africa. And the cultivation conditions there are often the exact opposite of sustainable.
Tag: Berghotel Rehlegg
2021: A Review – Part one
After 2020, many people were hoping for a better year. More travel, more partying and generally more freedom again. Instead, 2021 came along with a new mutation and an infection high. For the tourism industry in particular, this was a major blow. Our Green Pearls®…
Christmas around the World
Traditions are exciting and different everywhere. And especially for such a big celebration as Christmas, every family has different customs. Have you ever wondered how other families are celebrating? Or how innkeepers combine family and business?
Vegan vs. meat – what is your opinion ?
Vegan vs. meat – what is your opinion? When it comes to diet and nutrition, discussions can quickly become heated. Everyone has different needs and opinions. Rarely, however, does it escalate as quickly as with the topic of vegan vs. meat. Is sustainable meat consumption…
Sustainable Winter vacation – Part 2
And we continue with our tips for varied winter vacations. You plan to visit the Alps, but you don’t want to stand in lift queues and then race down the crowded slopes? Snow tours, sledding, cross-country skiing – there are so many, great alternatives to…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Handmade tortellini with an umami filling
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.
