GREEN PEARLS® – curated for sustainable impact
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.…
A castle sits high on a cliff, enthroned above a medieval old town nestled in the valley below. Those who travel sustainably often find themselves in places steeped in history—and sometimes even stay in one of them. Join us for the next leg of our…
„The greatest sight to see is the world—take a look.“
The words of Kurt Tucholsky inspire us to travel to distant lands. However, we are far from being the first people to set foot in these places. While traveling, we encounter historical treasures—impressive testaments to times gone by—and silent memorials that remind us to minimize our ecological footprint.
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“All of our rooms are beautiful.” That’s what many of our hotel partners said when I asked them about their “best room.” But it turns out that there really is such a thing: that special room where you can arrive, marvel, and immediately feel at…
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“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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