GREEN PEARLS® – curated for sustainable impact
The Eiffel Tower, Big Ben or the Empire State Building – planning a city trip we usually end up with touristic hot spots, at least they are the landmarks of these towns. As you know, we support touristic offers off the beaten tracks, so that…
The first things coming to one’s mind thinking of Paris are landmarks such as the Eiffel Tower, the Louvre, or Notre Dame. Sustainability is not really characteristic for the French capital. We show you what the city offers for your green city trip.
Bangkok is characterized by its traditions, culture, and modernity. Though, sustainable tourism is not the first thing coming to people’s minds when thinking about Thailand’s vibrant capital. Nevertheless, you can find green regions offering you insights into the lives of natives. There, you can experience an authentic Thailand and its breathtaking natural sceneries. One of the green regions is Bang Krachao Peninsula only separated by the river Chao Phraya from Thai mainland.
“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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