GREEN PEARLS® – curated for sustainable impact
If you are going on a long-distance hike, a one-day tour, or even a two-hour hike around your local mountain, you should always have something to eat in your backpack. A snack can help you feel better when you’re climbing or hiking hard, and something…
Vacation without good food? Barely imaginable, isn’t it? But did you ever think about organizing your entire trip around it? Turning it into a real pleasure trip? In this article, we take you on a culinary journey through the Alps.
Have you made it through the holidays well? You might feel a little full and perhaps even annoyed that you were not able to refuse. But hey, it was a holiday season, and you are allowed to do that. But possibly, you want to do something good for yourself at the beginning of the year and detoxify your body. Or you wish to change your nutrition and are looking for a starting point. Or you just want to give sustainable fasting a try.
Regardless of the reason, we will take you by the hand and show you what fasting and sustainability have to do with each other. At the end, you’ll also find our hotel recommendations if you’d like to spend your fasting holiday staying in a sustainable hotel with all the amenities.
For you, vacation means good food? Trying something new? Having someone else do the cooking? If you’re looking for good restaurants, browse through the following green pearls. They are all united by their love of regional and seasonal products wherever possible. Anything that cannot be…
Could there be anything more romantic than a secluded mountain hut, the red-golden slopes in front of the door and a crackling fire in the living room? We do not know the answer, and therefore we took a look around to find a place to relax…
“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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