GREEN PEARLS® – curated for sustainable impact
Hearty stews, fresh and orange-glowing pumpkins and delicious, crisp apples: what could be better when the leaves slowly turn yellow? As late summer winds down, there are special treats and autumn delicacies for you at our Green Pearls® hotels.
Today we have a simple recipe for vegan potato strudel with herb mushrooms from the Biohotel Sturm for you. The kitchen of the hotel in the Rhön region convinces with a sustainable concept that relies on seasonal organic products from the region.
Corona has dominated our lives for almost a year now, and travel is, if at all, only possible to a limited extent. Since the first lockdown in the spring of 2020, hotels have had to close for tourist overnight stays, and after a brief recovery in the summer, they have now been closed again since November. This has created major challenges for hoteliers around the world. Some of the Green Pearls® hoteliers are defying the situation and using the time for renovations and implement new ideas.
Have you also been infected with outdoor activities since the pandemic? Going out into nature is healthy and relaxing. In this two-part blog series, we take you to the forests and mountains around the Green Pearls® hotels.
Faster, further, better? We will show you how you can recharge your batteries by slowing down. Our Green Pearls® Hotels offer you sustainable relaxation from stressful everyday life with Slow Food and Slow Travel.
“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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