GREEN PEARLS® – curated for sustainable impact
Are you relaxed enough? Then it’s time to work out! These days, the general fitness craze has largely given way to a wellness trend. But, unfortunately, wellness doesn’t keep us fit! If you want to stay active on vacation—or finally make time for it—this article…
Barbecue season is in full swing, and the smell of grilled food and charcoal wafts through the air almost every day. And since there’s always a way to be more environmentally conscious and sustainable, we asked the experts at our Green Pearls® partner hotels about…
Barbecue season has begun, which means potato salad season has begun too! The best part for me? The pickles! I could (and have) eat them on their own. And that’s reason enough for me to write an article about the best way to pickle cucumbers yourself. As an added bonus, I’ll share a beef tartare recipe topped with pickles from SCHWARZWALD PANORAMA.
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Have you also seen the word “sustainable” far too often? Sustainable toothbrush. Hotel. Sauna. Buffet. It’s no wonder so many travelers have become skeptical. With so many things claiming to be “sustainable,” we’re all asking ourselves: What does the word even mean anymore? How can…
How many souvenirs have you bought or given as gifts that just ended up gathering dust? Maybe a mini Eiffel Tower “made in China,” a fridge magnet, or other vacation knickknacks that you only display out of politeness? According to an Opodo survey, 97% of…
“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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