GREEN PEARLS® – curated for sustainable impact
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…
In some hotels, the spa area is reserved for hotel guests only. However, some of our Green PearlsⓇ partners also open their spa areas to day visitors. This is perfect if you don’t have the time or money for a full spa vacation. We’ve selected…
Souvenirs, keepsakes, and the like hold fantastic travel memories! To keep them from ending up in a dusty corner of your home, I’ve put together a handful of DIY craft ideas to help you capture and display your memories in a lasting and aesthetic way!
This is an update from our DIY Gifts article on 11/19/2019 It may be hard to believe, but the year is already coming to an end and Christmas is just around the corner. Although I always try to start with the gifts (or at least…
Fancy Italy? There are already beautiful railroads through the Alps and nostalgic, historic trains. But it’s about to get even better! Italy’s national railway company, Ferrovie dello Stato Italiane (FS), has announced the introduction of new trains to promote sustainable tourism. The trains will run…
“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