GREEN PEARLS® – curated for sustainable impact
What is sustainable about traveling to two countries in one vacation? It’s simple: if you’re in a border region, you can take two vacations in one and produce fewer emissions than if you traveled twice. Regions close to borders often have strong cultural and economic…
Peru is one of the most fascinating travel destinations in the world. However, mass tourism has left its mark. By traveling responsibly, with respect for nature and local communities, you have the opportunity to make a positive contribution as a tourist. Together with Inkaterra Hotels,…
What is the purpose of your trip? Relax and have fun? Not bad. But there is also a travel trend for those looking for (even) more meaning in their travels. Transformational travel describes the search for experiences that foster personal growth, self-discovery, and a deeper connection to the world and to oneself. Sound interesting? Then read on!
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Traveling light, thinking sustainable, and loving authentic adventure, eco-travelers leave behind more inspiration than footprints. But what makes them tick? From stylish Tencel® outfits to a penchant for forest bathing and vegan dining, we’ll show you how to spot eco-travelers-and maybe even see if you’re…
A relaxing vacation means “lying on a deck chair and doing nothing,” right? Wrong. Studies show actively pursuing a hobby can help you feel more relaxed, positive, and actually less prone to illness as you age. Statista’s latest data, published in February 2024, shows the…
“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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