GREEN PEARLS® – curated for sustainable impact
The best ideas for a family summer vacation are less about where you go and more about the experiences you have together. And they should be as sustainable and eco-friendly as possible! Want to bring history lessons to life? Paestum or Paris are great for…
Traveling green is easier than you think. It’s often the little things that you can do that can make a big difference. We asked our partners in the sustainable tourism industry what tips they have for you – apart from bringing your own water bottle!…
It’s December. For most of us, this month is automatically associated with the Advent season and Christmas. In Europe, where Christmas tends to be a Christian tradition, that’s no surprise. We begin to see the first gingerbread in supermarket shelves in autumn, and even the last shop window is decorated by the end of November at the latest. Even in countries that aren’t Christian, Christmas is still a big deal. We looked at where and how Christmas is celebrated around the world, as well as which festivals and holidays are important in other countries. Join us on a slightly different trip around the world.
The weather in autumn can really scratch your substance. The golden autumn days with leaves and sunshine are rare. This has a negative effect on us. Your relationship with your partner is not the only thing that suffers. Both of you are summer people who…
Vacationing far away, and sustainably? Is that even possible? If you are enervated by always hearing the same comments, we have good news for you: Yes, it is! And we’ll give you a few examples of how. Generally speaking, hotels have various options for being…
“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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