GREEN PEARLS® – curated for sustainable impact
Can you still go on a long-distance trip with a good conscience? Today we show you why a trip to faraway countries is also worthwhile and how our local green pearls are working on various projects to ensure even more sustainability.
With the rising number of tourists worldwide, reliable hygiene and safety measures are becoming increasingly important. The Green Pearls® Partners, as hotels that operate in a sustainable manner, face these challenges in a very special way. Find out here what you should be prepared for…
Your wedding day should be the most beautiful day of your life and therefore be celebrated lavishly? Under palm trees, in the forest or at the lake – we show you extraordinary places to say “I do”. (more…)
From Koh Phi Phi in Thailand to the Maldives and from the Seychelles to Bali: We introduce you to five diving resorts and hotels worldwide that perfectly combine environmental protection, adventurous spirit and luxury.
Whether alone, as couple or family – we want to leave our everyday worries behind on vacation. To make this become true we introduce the most beautiful hideaways: These eco-hotels ensure perfect relaxation away from the hustle and bustle!
“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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