GREEN PEARLS® – curated for sustainable impact
Green Pearls® the future of travel with this noble goal we started in 2012. Has the development in tourism caught up with us? What changes are local suppliers noticing? Are there new concepts for the current challenges and needs? We asked some of our Green…
“Tourism is not only a source of inspiration, but also a human right. We humans need to travel, move around, experience the diversity of culture and nature abroad. Travel makes us wiser and more sensitive. It allows us to feel free. At some point,…
Do you often buy fruit or vegetables and then decide to eat something different from what you had planned to eat or suddenly have an appointment? You have the ripe products at home and don’t know what to do with them. The Green Pearls® Hotels also have this issue sometimes and therefore like to share their smoothie recipes with you to try out at home. (more…)
Our eco-hotels show daily how travel and sustainability can be combined. This can only be achieved through the people behind the scenes, who are dedicated to a greener world – we introduce them to you in our new series.
In 1911 the archeologist Hiram Bingham discovered the Inca ruins Machu Picchu and in 1983 they became recognized as UNESCO-world cultural heritage. The ancient city is without doubt impressive and for most Peru travelers an absolute must. Meanwhile nearly 6,000 people visit the site daily…
“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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