GREEN PEARLS® – curated for sustainable impact
In Germany, hotel restaurants are not necessarily a hot topic in the gastronomic scene (with a few exceptions). In countries like the USA or India, it’s quite different – and I also enjoy going to hotel restaurants (or the hotel café or rooftop terrace). Although…
Veganism has (fortunately) arrived in ski resorts like those in South Tyrol, Austria, Switzerland and Germany. But there are still big differences. Some lodges and hotels cannot imagine a hearty mountain cuisine without meat. Others are true pioneers, offering you plant-based power during your ski…
“Autumn is always our best time,” said Johann Wolfgang von Goethe. The German poet was a great nature lover and hiker, and he found autumn to be excitingly beautiful and inspiring. Our sustainable partner hotels in the Alps also recommend autumn as a fantastic time to travel, especially if, like Goethe, you enjoy hiking.
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Mushrooms have long been at the forefront of the search for sustainable alternatives to meat. Not only are they rich in protein, but their texture and savory flavor make them a great meat substitute. Or do they? We take a look at the whole thing…
Have you been practicing yoga for several years and would like to take a retreat or take private classes for advanced students? How about combining a sustainable vacation with intensive yoga classes from professional teachers? In the Alps, the Dolomites or the Himalayas? Here we…
“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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