GREEN PEARLS® – curated for sustainable impact
A snack garden is exactly what the name suggests—you can and should help yourself! Pick berries from the bushes, eat an apple straight from the tree, and rub a few herbs between your fingers. Everything that grows here is edible, fragrant, and ready to be…
If you have a dog, then you know the challenge: you want to book a vacation, you’ve found a nice hotel, and then the questions start pouring in. Are dogs allowed? And if so, is the hotel really dog-friendly? Where can your four-legged friend go?…
Did you know that the Black Forest was once completely deforested? Or that many mistakes were made during the first large-scale reforestation program, the consequences of which are still visible today? Fortunately, a change in thinking occurred in time. Today, parts of the Black Forest are protected; the region is considered a pioneer in sustainable forestry (according to ForstBW, it regrows 10 m³ of wood per hectare annually) and is ideal for responsible travel.
Hardly any other cake is more closely associated with a region than Black Forest cake is with the Black Forest in Germany. And not just because of its name. Packed with cream, eggs, chocolate, cherries, and a hint of cherry brandy—this cake is rich, festive,…
Is there anything more comforting and warming than a cup of tea? As soon as you hold it in your hands after a long winter walk and smell its warm aroma, you instantly feel relaxed. Time to enjoy! And it’s sustainable, too. Black and green…
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information