GREEN PEARLS® – curated for sustainable impact
Our eco-hotels demonstrate daily travel and sustainability can be combined. This is made possible by the people behind the scenes, who put their heart and soul into creating a greener planet – we introduce you to them in our new series.
We are not allowed to travel at the moment, but we can always dream, can’t we? And by inhaling the delicious scents of Thai cuisine, relaxing during a herbal stamp massage or learning our first words in Thai, we feel close to our holidays while…
Our green pearls are spread all over the world, in cities and mountains, in forests and on islands. Not only the vacation is unique, also arrival and departure can be your first adventure. Today we present five hotels that are exciting from the very beginning!
When you think about Thailand, do you also immediately think of all the delicious and colorful food? We could stroll through street food markets for hours and try one dish after another. But of course, there is so much more to experience and that’s why…
On January 21, a rather controversial piece of clothing is celebrated worldwide: sweatpants. Even if you are not their biggest fan, everyone likes to feel cozy, right? Whether the old pants from your partner or your new stylish yoga pants, the main thing is 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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