GREEN PEARLS® – curated for sustainable impact
A snack garden is exactly what the name suggests—you can and should help yourself! Pick berries from the bushes, eat an apple straight from the tree, and rub a few herbs between your fingers. Everything that grows here is edible, fragrant, and ready to be…
In the search for sustainable solutions in times of climate crisis, the gardening concept of permaculture is an important topic. We spoke with gardener Marie Louise Troll. She takes care of about 25 hectares of land, 2,700 square meters of vegetable garden, and 500 square…
In our Tuesday blog post we have already provided a lot of tips on the subject of gardening. It is very important that you are helping the environment and yourself. If you plant something yourself it means you know where your food comes from, it is unprocessed and it saves on plastic waste and transport costs.
The last point in particular is often underestimated: the transport of food has a greater impact on the environment than you might think! For one kilogram of food transported from overseas by ship, you can deliver 11 kilograms within Germany. For a kilo of foods transported by air, that’s close to 90 kilos of domestic food goods. If you want to sustainably nourish yourselves, it is best to do so with local products. So: If you have a little space, don’t you try your hand at gardening? We are happy to share the tips and experiences of our Green Pearls partners with you.
“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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