GREEN PEARLS® – curated for sustainable impact
When it comes to climate protection, planting trees is one of the most popular measures in the travel market. We often encounter claims such as “CO₂-compensated flights”, “net zero travel” or “climate-positive holidays”. But how effective and credible are tree-planting projects as part of climate…
Simply doing nothing. Consciously enjoying sweet idleness. This may not sound groundbreaking, but it has recently developed into a travel trend called “calmcation.” You might be asking yourself: “Do I really need to take a vacation solely for that?” Our answer: You should at least…
Hiking offers relaxation, exercise, and a connection with nature. It allows you to enjoy sweeping views of the landscape and discover plants and wildlife up close. But how do we protect nature from ourselves? Litter and careless behavior by hikers are causing problems in many regions now. This guide answers the question, “How can I hike sustainably?” with clear, easy-to-follow tips for leaving no unnecessary traces behind.
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From school to friends to clubs to smartphones — many kids have busy schedules. That’s why autumn break is the perfect time to enjoy some family time! In this article, we’ve compiled suggestions for how and where to spend a sustainable fall vacation with children.…
The Romans traveled far and wide — as soldiers, traders, craftsmen, and politicians. They traveled across half of Europe on roads that were sometimes well fortified and sometimes less so. There, they founded cities, bathed in hot springs, and enjoyed life surrounded by impressive architecture.…
“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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