GREEN PEARLS® – curated for sustainable impact
Many Green Pearls®’ partners support or initiate projects to ensure sustainable development in their region. This involves various topics such as environmental and animal protection, recycling projects, support for communities, and education and training of local people.
Do you like to get up early and be really active in the morning, even on vacation? Then we have the right tips for the best places and activities around our sustainable Green Pearls® hotels. Welcome an unforgettable vacation day with the sun and find…
Are you dreaming of a hammock between palm trees, white sand below you, and the ocean in front of you? But you also want to do something to preserve this vacation paradise for the future? Then Gili Lankanfushi on the Maldives is the right place for you. Simply participate in the sustainable projects of the resort.
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Let us take a look at the most beautiful places on this wonderful planet. Maybe one of these destinations is already on your bucket list? Here are our 5 favorites:
A favorite place is something very individual and personal and is defined differently by everyone. Sometimes you can’t tell exactly what defines a favorite place. You feel comfortable there, it is a special place you long for and to which you always like to return.
“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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