GREEN PEARLS® – curated for sustainable impact
Some of our partner hotels – or at least their buildings – have a long and rich history. Restoring an old building and turning it into a hotel causes different challenges than building a new eco-friendly construction. After all, historic preservation has to be considered…
In our last post I already shared some of my impressions from traveling Peru in spring this year. From Machu Picchu Pueblo (Aguas Calientes) we went on to the Sacred Valley of the Incas and the historic Inca capital Cusco. Read on to find out…
Recently you have learned more about sustainable architecture on our blog. Today, we introduce you to five historic accommodations spread all over the world that are monuments of extraordinary and long-lasting construction methods. If these walls could talk, they would tell you stories about the past days. Moreover, the buildings have been renovated with regard to energy efficiency and sustainability over the years. Experience a journey through time in the antique walls of these unusual accommodations.
We take a look behind the scenes and show you, how employees and managers in the tourism industry celebrate the best time of the year also known as Christmas. Be it in France or in Peru – the end of the year is dedicated to…
On a regular series on Green Pearls® pioneers we introduce you to some vicious personalities who inspire us with their engagement for sustainability. Today the blog post is about José Koechlin von Stein, who since more than 40 years now engages in conscious and ecological tourism…
“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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