GREEN PEARLS® – curated for sustainable impact
Snoozing in a cozy bathrobe after a relaxing feel-good massage, smelling the pleasant aroma of a sauna infusion, and above all, feeling calm and relaxed. A spa visit is a great way to wind down and recharge your batteries for everyday life. In cooperation with…
Vacation agreeing nature. Does that sound tempting to you? The Wagner host family stands behind the Naturresort Gerbehof. It provides guests at all levels an authentic, familiar and natural experience, as it is not only professional in the hotel business. Trainings at the Research and…
All the green pearls are united by their exceptional stories, which we are happy to share with you. Today it takes us to the wellnesshotel Klosterhof – Alpine Hideaway & Spa in Berchtesgadener Land.
Picture yourself in a cozy, warm room. The lounger is cushioned softly beneath you. Music plays softly in the background. You can smell the herbs and the oils the therapist is massaging gently into your skin. The gentle massage movements are soothing and leave you…
Do you feel like traveling and you are wondering where you can travel safely? We have the answer – the OCÉANO Health Spa Hotel on the Canary Islands. The number of corona cases is low there, and at the airport, every person entering the country…
“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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