GREEN PEARLS® – curated for sustainable impact
Everything is ready for your (vegetarian or vegan) Christmas menu – see last week’s blog 😉 Or at least, when you want to cook our menu 😉 In order that the eyes can also enjoy the festive meal, artfully arrange your menu on the plate…
In our previous blog, you learned how to make your ski vacation sustainable. If you don’t necessarily need ski slopes for a successful winter vacation or just feel like doing something different, then try one of the following wonderful alternatives. They’re at least as fun…
Stroll through the Green Pearls partners and meet artists and get to know artworks from the region When you think of paintings or artwork in hotels, what’s the first thing that comes to your mind?Maybe an impressive photograph, abstract paintings or an eye-catching sculpture? However, have you ever thought who the artwork was made by?
Well, in this blog article, we’d like to take you on a foray through a few of the Green Pearls. Discover together the artists behind the artworks and find out what all this has to do with sustainability.
“The best garbage is the garbage that doesn’t accumulate.” However, that’s easier said than done because trash tends to occur daily. A bag from the bakery, an egg carton or a plate that didn’t survive the fall onto the tiles. All the better if you…
Sustainability has been a real trend topic for some years now. Today, we will introduce you holistically environmentally conscious and socially responsible hotel acting as real role models for lived sustainability.
“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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