GREEN PEARLS® – curated for sustainable impact
Along with trains, long-distance coaches are the most environmentally friendly means of transportation for long-distance travel. This is the result of an emissions comparison of individual modes of transport carried out by the German Federal Environment Agency in 2022. What’s more, long-distance coach travel is…
People with disabilities should be able to have a normal travel experience. Labels such as “Travel for All” ensure that you can plan, book and take your trip according to your needs and know exactly what to expect in advance. Some of our Green PearlsⓇ…
There is more to Germany than Berlin and Munich! We present 6 lesser known cities in Germany that are definitely worth a visit! Best of all, with short travel distances and the option to get there by train (or even e-bike), such a city trip is ideal for a sustainable getaway – combined with green accommodation, of course 🙂
For a long time, the lack of trees and green spaces was a peculiarity of the European city. After all, they were located behind the city walls and protected the inhabitants from wild nature and other enemies. In many old cities you can still feel…
Not everything that calls itself green is green. Because terms like “sustainable” or “eco” are not protected, anyone can use them for anything. We also see a lot of “greenwashing” in hotels and accommodations. Others are very committed without showing it. In this article we…
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information