GREEN PEARLS® – curated for sustainable impact
Imagine standing at the top of a mountain, taking in the magnificent panorama around you and savouring the moment. Next to you is your four-legged friend, who is also looking out over the mountains, panting, but with a twinkle in his eye. Together you have…
In the sustainable Green PearlsⓇ accommodations, you find ambitious bartenders behind the bar. Not only to create delicious drinks, but also to mix them sustainably with local ingredients. Barkeeper Jonas Wolf from Klosterhof – Alpine Hideaway & Spa is participating in the “Mixology Cocktail Competiton”…
Updated 20.03.2024
On International Museum Day 2024, you can enjoy free admission to many museums and take part in special events, such as workshops or festivals. This day will be celebrated worldwide on May 18, 2024 – only in Germany and Switzerland on May 21, 2024 (the following Sunday). For this occasion, we would like to recommend some great museums to you – or museums that our Green PearlsⓇ accommodations like to recommend to their guests. Guess what we’re particularly interested in?
Are you one of those people who have a lot of interests? You like nature, but also cities, the mountains are as beautiful as the sea, and there are so many countries you would like to see? If you’re faced with so many options and…
Looking for a romantic weekend or unforgettable vacation with your partner? Here we present some special and sustainable offers for lovers. How about your own panoramic Jacuzzi, secluded coves or a beachfront villa for two? Elysian locations and romantic hideaways are available both abroad and right…
“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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