GREEN PEARLS® – curated for sustainable impact
If you’re concerned about sustainability, you’ve probably thought about what you eat. The enormous consumption of meat and the resulting factory farming and huge demand for animal feed has reached such proportions that everyone should reconsider their diet. A vegan-vegetarian lifestyle seems almost without alternatives.…
You always wanted to make hummus yourself? This vegan spread is a hit at the vegetarian Hotel Paradiso Pure.Living on the Alpe di Siusi in Italy. It is the original chickpea hummus recipe of the chefs Mauro Massei & Grazia Bianchi and part of the…
Are you already in the planning stage for this year’s Christmas menu? First of all, you might think of the usual (German) classic dishes like goose or duck. But perhaps this year you feel like doing something completely different. It does not always have to be meat. There are so many great vegetarian and vegan recipes out there now. Since the bird is certainly not missed 😉
Chocolate lovers take note: This vegan chocolate cake will lift you to seventh heaven. It really will! And it’s also completely vegan. It almost can’t get any better than that. Oh yes it does, thought HUBERTUS Mountain Refugio and added fresh berries. A dream in…
Many of our green pearls offer plant-based services and are concerned not only about the well-being of their guests but also of other living beings. Therefore, in some hotels, the focus is not only on the food used but also on other materials such as…
“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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