GREEN PEARLS® – curated for sustainable impact
“Life in plastic, it’s fantastic,” sings Barbie Girl in the Aqua song. But we have to tell you, Barbie, it’s not fantastic. Plastic is a major environmental concern. It is made from a finite resource and does not decompose. The alternatives are products and materials…
Am I the only one who thought that a “continental breakfast” would consist of breakfast delicacies from all seven continents? Think again! If you have booked accommodation with this type of breakfast, you can expect little more than a roll with butter, jam and a…
Do you live in the middle of the city and spend most of your time looking at a screen? It’s time for a change of perspective! According to medical experts, looking into the distance is extremely beneficial to your eyes’ health, gazing at nature calms the mind, and seeing something beautiful stimulates the senses – to the point of happiness! So why not choose your next vacation destination based on the view out your window and choose one of the hotels with stunning views?
The forerunners of hotels existed in Ancient Greece and the Roman Empire. In the Middle Ages, however, travelers had to deal with miserable accommodations. And it was not until the 19th century that grand hotels began to appear. In this article, we would like to…
Fancy a sustainable winter vacation in 2024/25? In early December, most ski resorts in the DACH region opened their doors – or lifts. We asked our local partners when you can expect snow, where to find the nearest ski and snowshoe rental, what activities are…
“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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