GREEN PEARLS® – curated for sustainable impact
Recently I have traveled through Peru for a month making a lot of exciting experiences. From tours in the rain forest, to demanding hikes, city trips and days at the beach, we have got all of them. Today I want to share some of my…
Do you also prefer traveling in summer, like most people? The summer is considered as the touristic high season – resulting in overflowing beaches, crowed hiking trails, and packed marketplaces. Did you ever think about anti-cyclical travel, in other words, off-season travel?
Have you ever been to the jungle? Equipped with binoculars and trekking shoes, surrounded by the most beautiful greenery and spectacular flora and fauna? No? Then you should put a jungle trip on your bucket list. Or even better: start planning right away. We have picked four particularly great Green Pearls® Hotels, which are fantastic starting points for your jungle adventure.
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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