GREEN PEARLS® – curated for sustainable impact
A short break by the sea. The Lifestylehotel SAND in Timmendorfer Strand is the perfect place to do just that, and a great place for couples to enjoy the Baltic Sea over the weekend. The adults-only hotel offers just the right setting for natural and…
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?
Start your weekend on Wednesday? Not quite – but with a mix of workation and weekend getaway, you can get pretty close. The small hotel Das Rübezahl in Allgäu is ideal for this! It offers a variety of small, quiet corners (with stable and fast Wi-Fi) as well as a beautiful mountain and meadow landscape right outside the door. After all, fresh air is good for the brain! (more…)
People with disabilities should be able to have a normal travel experience. Labels such as “Travel for All” ensure that you can plan, book and take your trip according to your needs and know exactly what to expect in advance. Some of our Green PearlsⓇ…
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…
“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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