GREEN PEARLS® – curated for sustainable impact
Enter your destination and, in seconds, the AI will provide a complete vacation itinerary: a suitable hotel; excursions that match your interests. Plus, opening hours, prices, and calories burned. It’s efficient, no question. But what effect does that have on our vacation?
A week’s holiday for 500 euros, including flights, accommodation and all-inclusive meals. Sounds like a bargain . But can something like that really be sustainable? Or is someone (or something) else paying the price for it?
Asking questions can expand your knowledge and make you appear more knowledgeable, thoughtful, and interested. Good questions demonstrate that you’re thinking critically and recognizing connections rather than passively consuming information. Sometimes, they can even spark real change. So for your next trip, you might want to not only memorize “hello,” “please,” and “thank you” in the local language, but also come up with a few thoughtful questions.
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Every year, Austria inspires many travelers, like you and us. Sadly, this also creates a problem: the Alps inspire a lot of people, especially during the two high seasons, summer and winter. Too many. That’s one of the reasons we’ve created this Green Travel Guide,…
Schloss Lerchenhof was built as a summer residence for an impending wedding that never took place. It is a story of love, fate, and a decision that broke with 19th-century social conventions. We were the first to learn the true history of Lerchenhof Castle and…
“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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