GREEN PEARLS® – curated for sustainable impact
You always wanted to make hummus yourself? This vegan spread is a hit at the vegetarian Hotel Paradiso Pure.Living on the Alpe di Siusi in Italy. It is the original chickpea hummus recipe of the chefs Mauro Massei & Grazia Bianchi and part of the…
Chocolate lovers take note: This vegan chocolate cake will lift you to seventh heaven. It really will! And it’s also completely vegan. It almost can’t get any better than that. Oh yes it does, thought HUBERTUS Mountain Refugio and added fresh berries. A dream in…
Thai food is essentially a perfect blend of dishes from a wide variety of Asian countries, with Chinese cuisine making a not insignificant contribution. Immigrants from various countries provided new impulses. From America, the Portuguese brought hot chilies to Thailand. The fiery peppers revolutionized Thai food culture, and numerous spicy dishes developed. However, the Thais modified many of the dishes in creative and tasty ways, substituting the ingredients for the local food. This resulted in exciting compositions of exotic flavors, colors, and textures – like the Chao Na Bowl.
Eco Park Hotel Azalea in Trentino is a great place for the whole family. And chef Paola conjures up delicious dishes for the little guests too. She told us the recipe for colorful potato gnocchi that we share with you, of course.
Naturresort Schindelbruch in the Southern Harz region is an oasis of tranquility. The motto of the hotel is “Living the good” and this also applies to the kitchen. To be able to experience this at home, we have a delicious recipe for chanterelles with potato…
“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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