GREEN PEARLS® – curated for sustainable impact
The Naturhotel Outside is located directly in the Hohe Tauern National Park in the Austrian Alps. The motto “in the middle of nature” is also reflected in the cuisine. In this sustainable Green PearlsⓇ hotel, you’ll find everything that nature has to offer in East…
Water sports include all sports that take place in or on the water. However, not all water sports are environmentally friendly. Power boating and jet skiing are certainly not the greenest of water sports. Kite surfing is also controversial. At least in the North Sea…
Massages, saunas, meditation… none of this will bring lasting relaxation if your sleep is not restful! This is now widely known and has even developed into a new trend: sleep tourism. In other words, traveling to (finally) get a really good night’s sleep. Usually embedded in a gentle supporting program with nature experiences, fresh air, and wellness. Our green pearls also know how important a good night’s sleep is. Find out here what they do to ensure you get a really good – and sustainable – night’s sleep. (more…)
Super moist and simply delicious – that’s the buckwheat cake with chocolate and nuts from Naturhotel Outside. Located in Austria’s Hohe Tauern National Park, the hotel has many nature-loving guests who look forward to coffee and cake after a hike. One of the most popular…
Am I the only one who thought that a “continental breakfast” would consist of breakfast delicacies from all seven continents? Think again! If you have booked accommodation with this type of breakfast, you can expect little more than a roll with butter, jam and a…
“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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