GREEN PEARLS® – curated for sustainable impact
Surfers love the ocean. Naturally, it’s where they practice their favorite hobby. But they also get accused of a lot of things: They scare away birds, disrupt ecosystems, create litter, travel by plane all the time, and (according to SPIEGEL) even leave their own “wave…
Luxury hotel, luxury resort, luxury brand, luxury you don’t need and luxury you ought to have – we use the word luxury a lot – but have you ever thought about what it really means? What do you consider a personal luxury?
This is an update of our article from 21.06.2022
Awareness of sustainable living continues to grow. And that has implications for weddings, honeymoons and honey getaways. Here are practical tips on how to minimize your carbon footprint on your romantic getaway. You will also learn about romantic and sustainable accommodations that will make your honeymoon unforgettable.
This is an update to our Vacation Rentals article from January 14, 2022 Are you the type of person who likes to enjoy as much privacy as possible on vacation, wandering through food markets and preferring to cook your own meals? The sustainable vacation rentals…
There’s no need to be a celebrity afraid of the paparazzi or crowds at tourist attractions for a vacation at a Hideaway. You too can take a break from “normal” life and hide on vacation – with your favorite people. Partner or family. Now that…
“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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