GREEN PEARLS® – curated for sustainable impact
Eating sustainably – a topic ever-present and everywhere, yet have you given any thought to sustainable beverages? Increasingly, consumers are putting a higher priority on quality and sustainability when buying beverages. This involves innovative technologies in the production process and resource-saving machines. However, a rethinking…
Stroll through the Green Pearls partners and meet artists and get to know artworks from the region When you think of paintings or artwork in hotels, what’s the first thing that comes to your mind?Maybe an impressive photograph, abstract paintings or an eye-catching sculpture? However,…
In the hectic day-to-day life with school and work, time for a quiet and relaxed time as a family quickly comes up short. With homework, housework, and hobbies for big and small, there is always something to do. Taking a vacation together can help and is an important counterbalance to everyday stress.
Local foods can be sustainable for so many reasons: you’re supporting the local economy, getting fresh food, and having a better carbon footprint because of the shorter distances. However, do you know how much healthier it really is to shop locally? In fact, researchers have…
How do you prefer to spend your summer? Probably some of you like to take a dip in the pool to get away from the stifling summer heat. Summers are increasingly hot due to climate change, so it is no wonder that the pool business…
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information