GREEN PEARLS® – curated for sustainable impact
Water sports include all sports that take place in or on the water. However, not all water sports are environmentally friendly. Power boating and jet skiing are certainly not the greenest of water sports. Kite surfing is also controversial. At least in the North Sea…
The sound of the ocean, an endless horizon, the surface of the water glistening in the sun, and fine, soft sand under your feet… There is something special about sandy beaches, and we all understand, why they belong to the most popular vacation destinations. But…
The island – a dropout’s place of longing. At least that’s how the often-quoted phrase “I’m ready for the island”, sung by Peter Cornelius in his 1981 hit, came about. Islands fascinate us. Far away from everything. Needing to cross the sea for anyone to reach you. Ideal for getting away from daily stress and responsibilities.
Space and the underwater world have more in common than you might think. Or not. In fact, the depths of our oceans are even less explored than the universe. We have no idea what’s down there, what life is there, or how. It is this…
Tomorrow is New Year’s Eve, but you still haven’t decided what to bring to the celebration? You host yourself, but still don’t have a good idea for your New Year’s Eve buffet. You also want to make it as sustainable as possible and at the…
“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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