GREEN PEARLS® – curated for sustainable impact
This is an update of our article from 14.06.2020 Holidays by bike have many advantages: You are in the fresh air, you are in motion, and you can stop at any time to discover beautiful sights. Some of our Green Pearls® partners have special offers…
The winter of 2022/23 was not a cozy one. It wasn’t the coldest, but because of the rise in energy prices and the associated savings, many have forgone luxuries. It will be all the nicer to enjoy the sun again in spring! If you are…
Could there be anything more romantic than a secluded mountain hut, the red-golden slopes in front of the door and a crackling fire in the living room? We do not know the answer, and therefore we took a look around to find a place to relax and unwind together for a wonderful romantic weekend in the Alpes. And all this sustainably.
As Theodor Heuss said once,” The point of traveling is to arrive at a destination, but the point of hiking is to be on the road.” With this wisdom in mind, we kick off today’s blog post. On Tuesday, we already presented you some hiking…
How do you travel to your vacation destination? Most people either drive or fly. Often, there is a more sustainable—more relaxed—solution: Take a train!
“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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