GREEN PEARLS® – curated for sustainable impact
The hot summer is over, the days are getting shorter, and the autumn sun is shining on ripe olives. It’s olive harvest season in Italy, Greece and Spain, and one of the best times to travel for a sustainable vacation. The olive harvest is a…
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.
Tomorrow is New Year’s Eve, but you still haven’t decided what to bring to the celebration? You host yourself, but still don’t have a good idea for your New Year’s Eve buffet. You also want to make it as sustainable as possible and at the same time bring your travel experiences to the table? If you have answered yes to even one question, then you’ve come to the right place. We have compiled the best recipes suitable for New Year’s Eve out of three years of Green Travel Blog.
Everything is ready for your (vegetarian or vegan) Christmas menu – see last week’s blog 😉 Or at least, when you want to cook our menu 😉 In order that the eyes can also enjoy the festive meal, artfully arrange your menu on the plate…
Chocolate lovers take note: This vegan chocolate cake will lift you to seventh heaven. It really will! And it’s also completely vegan. It almost can’t get any better than that. Oh yes it does, thought HUBERTUS Mountain Refugio and added fresh berries. A dream in…
“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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