GREEN PEARLS® – curated for sustainable impact
This is the second part of our Peru Travel Guide. In the first part, we provided important information on how to prepare for a sustainable trip to Peru and described the sights in the Andes and in the south (i.e. Machu Picchu to Lake Titicaca).…
Peru is undoubtedly one of the most fascinating countries in South America. Wherever you go, you will discover cultural and natural treasures that cannot be found anywhere else in the world. To preserve them, we ask ourselves how a trip like this can be made…
When thinking of Switzerland, the first thing that probably comes to mind are the mountains. No wonder, since about 70 percent of the country is mountainous. Here you can still enjoy unspoiled nature. But the Swiss Alps have two enemies: climate change and mass tourism. The only solution (not only from our point of view): sustainable tourism. In this article, we’ll give you some tips on how to have a sustainable vacation in beautiful Switzerland.
Southern Italy and Sicily offers a different atmosphere than the North. It is warmer, more wild and simply more casual. The tip of the boot is renowned for its active volcanoes. A natural force that you can experience in different ways. In the third blog…
After traveling virtually to South Tyrol and Trentino in the first part of this series, we now take a look at three more areas in Northern Italy, Liguria Lombardy Friuli. In particular, we’d like to introduce you to the Italian concept of the Albergo Diffuso,…
“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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