GREEN PEARLS® – curated for sustainable impact
Everything is ready for your (vegetarian or vegan) Christmas menu – see last week’s blog 😉 Or at least, when you want to cook our menu 😉 In order that the eyes can also enjoy the festive meal, artfully arrange your menu on the plate…
In our previous blog, you learned how to make your ski vacation sustainable. If you don’t necessarily need ski slopes for a successful winter vacation or just feel like doing something different, then try one of the following wonderful alternatives. They’re at least as fun…
Take off your shoes and socks and experience the “barefoot experience.” Sharp, coarse, gritty, or smooth. Our feet have extremely diverse perceptions when we walk without shoes, which is not something they are used to.
Everyone has heard about barefoot paths and Kneipp basins before. What is a barefoot path? What are its benefits? Why would you walk through cold water with no shoes on? We asked around and found some great barefoot experiences at the green pearls.
Could there be anything more romantic than a secluded mountain hut, the red-golden slopes in front of the door and a crackling fire in the living room? We do not know the answer, and therefore we took a look around to find a place to relax…
When it comes to sustainable food, in your opinion, what are the criteria? Among the most important things include seasonality, regionality, and reducing animal ingredients. Also paying attention to where our food comes from, whether it is organic and what transportation routes it takes is…
“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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