GREEN PEARLS® – curated for sustainable impact
Our partner hotels demonstrate a sustainable approach to resources. It is clear that energy consumption is kept as low as possible. We show you how the Green Pearls® hotels around the world are doing it and how you can help with your stay.
Do you know this too? You’ve slept badly and already you’re struggling through the entire day. The fact that sleep has an impact on our well-being and our health is already clear when we have slept poorly for just one night. Those who sleep little…
Winter vacation is the same as a skiing vacation? Not everyone is immediately drawn to the mountains in winter with their skis and snowboard in their baggage. For those who don’t automatically think of the perfect track in the snow, clear winter air, and majestic mountain panoramas, we have some wonderful tips here about being sustainable in the snow. Even without skis, you can experience a lot. Put on your winter coat and snowshoes and get out into a magical winter wonderland.
What could be better than Christmas cookies based on grandma’s recipe? The Berghotel Rehlegg shares an old recipe for delicious cookies with you. Have fun in the Christmas bakery!
Unique experiences are what makes a vacation different from everyday life. Even at night, the Green Pearls® Hotels make sure that your stay will be something special. Discover the different ways to spend the night outside and enjoy an unforgettable evening.
“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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