GREEN PEARLS® – curated for sustainable impact
Castle parks, botanical gardens, nature parks – each has its own unique charm and plays an important role in preserving rare plant and animal species. Our international Green PearlsⓇ partners have given us their personal recommendations for the most beautiful parks in Germany, Europe, Asia…
In American and European movies, a “birder” is some kind of nerd with binoculars. But that doesn’t mean Bird Watching Holidays aren’t a cool hobby! My 12-year-old daughter and I love following a bird’s call and trying to spot it in the trees. When we…
There are many ways to explore the region while traveling. In addition to local cheeses and animals, you can also discover typical plants. Our Green PearlsⓇ partners introduce you to plants that are special to their region and explain why. They will also show you how they use the local plants in their hotel or holiday home.
After writing about beautiful and sustainable wellness hotels in Northern and Central Germany in last week’s first part, we now turn our attention to Southern Germany. In case you didn’t know, Southern Germany is one of the most famous wellness destinations in Europe. This is…
The winter of 2022/23 was not a cozy one. It wasn’t the coldest, but because of the rise in energy prices and the associated savings, many have forgone luxuries. It will be all the nicer to enjoy the sun again in spring! If you are…
“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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