Omnia, the vegan restaurant that focuses entirely on taste: the rise of Aggeliki Charami

From reportergourmet.com

In the heart of the Dolomites, the restaurant at the Paradiso Pure.Living Hotel offers an ethical and highly personal take on contemporary vegan cuisine, combining experimentation, tradition, and continuous research

At an altitude of over two thousand meters, on the Alpe di Siusi, in the heart of the Sciliar-Catinaccio Nature Park, the Paradiso Pure.Living Hotel offers a distinctive and consistent vision of hospitality and fine dining. Here, in the Dolomites, a UNESCO World Heritage Site, the concept of luxury moves away from ostentation and towards a more conscious idea, where sustainability, well-being, and aesthetics coexist naturally.

The project stems from the vision of brothers Alexander and Maximilian Spögler, who built the hotel's identity around the Pure.Living philosophy, divided into three complementary areas: Pure.Food, where the completely plant-based cuisine focuses strongly on the organic origin of raw ingredients and an ethical approach to catering; Pure.Art, the cultural heart of the hotel, which houses a constantly changing contemporary art gallery and artist residency programs; and finally Pure.Energy, the element dedicated to Alpine-style wellness, which includes indoor and outdoor yoga, regeneration rituals, an indoor pool, saunas, a gym, and an outdoor hot tub overlooking the mountains. 

The hotel, open during the winter season from December to April and during the summer season from June to September, is designed as an immersive destination: direct access to the Dolomiti Superski slopes during the cold months, a dense network of trails during the summer, and a concept of hospitality that aims to be transformative and respectful of the natural environment.

The culinary offerings of chef Aggeliki Charami

Leading the entire gastronomic offering, from breakfast to dinner, is Aggeliki Charami, a Greek chef originally from Sparta, with experience in Greece, Italy, and Dubai. Specializing in plant-based cuisine, Charami is involved in some of the most important projects in the sector, including La Vimea, the first vegan hotel in Italy owned by the Spögler family.

 

Charami's style is certainly influenced by her origins, as can be seen in her use of spices and her bold, intense flavours. Perhaps what is most surprising is that the expectations of a delicate, light, and simple plant-based vegan cuisine are completely overturned. The chef aims to experiment with techniques, but it is certainly her personal memories that shape her gastronomic identity. Breakfast boasts a wide range of pastries: cakes, croissants, and bread are all made in-house, as are the jams and spreads that accompany them.

Savoury options include scrambled tofu, cooked and raw vegetables, plant-based cheeses, and even smoked seitan, placed on a jamonero, to be sliced on the spot as a plant-based alternative to cold cuts. The hotel's lunch and dinner menu is interesting, offering, among other things, risotto with mushrooms, spätzle with basil pesto, salads, and naturally leavened pizzas that surprise with their light dough and creative toppings.

 

OMNIA Plant-Based Restaurant, vegan fine dining by chef Charami

OMNIA has only six tables, set in an elegant winter garden overlooking the spectacular peaks of the Dolomites. The experience is designed as an intimate and immersive journey in which contemporary vegan cuisine, the local area, and ethical principles speak a single common language. Charami works very carefully with fermentation, starting with koji and scoby, which she uses to create plant-based cheeses and many other ingredients that she incorporates into her recipes. Hers is a process that is constantly evolving and always in the experimental phase.

The menu offers a single ten-course tasting menu, entirely plant-based, designed to enhance the raw ingredients and transform them into a very personal gastronomic narrative. The pairing, curated by Anna Giusti, focuses on kombucha, which is prepared here with initial fermentations based on different types of tea and then, in a second fermentation, calibrated with local ingredients and more. Charami's cuisine focuses on depth of flavour and long and meticulous technical research, which is evident in all of his dishes. The tasting menu is always composed of at least two dishes per course and, in many cases, a broth is also served to replace the accompanying kombucha.

 

The tasting begins with From Sea to Soil, a lower shell containing a faux oyster of crème brûlée with orange and grilled Greek mushrooms. Next to it is a jar of mushrooms with celery foam, hazelnut, truffle, and mushroom demi-glace. The combination of sea and soil reflects the chef's origins and current life. The dish is intense but manages to maintain a good balance and a certain delicacy.

Next comes Deep in the Hay, Egg, another composite dish that looks like an egg yolk surrounded by caviar. It is a fondant of mountain potatoes, truffles, seaweed caviar, fermented pumpkin yolk, and chamomile. It is accompanied by a thick broth of burnt potatoes that opens the palate with a pleasant savoury flavor—an element that often characterizes many of Charami's dishes.

One of the most interesting dishes on the menu is Earthbound Roots, Brioche, a surprisingly soft brioche bread considering that it contains no butter or yeast. The bread, flambéed at the table, is accompanied by a delicate foam of lemon, oregano, and salt.

“What does the cheffe eat when she's at home?” Warm Simplicity Ramen was born from Charami's answer to this question. She honestly admits that she doesn't cook at home and often finds herself eating instant noodles. So, noodles (which look more like tagliolini in shape) arrive at the table with a slow-cooked mushroom broth with an intense umami flavour, into which the diner dissolves two sachets, one with chestnut powder and the other with a mix of 12 herbs.

Echoes of Memory, Squid is one of Charami's signature dishes. Born into a family of humble origins, as a child she would complain to her mother that she always served the same cheap canned fish. Once, to please her, her mother prepared rice with the contents of the can, and today the chef is inspired by that simple yet loving gesture. Inside a replica tin can, there is a fake cuttlefish stuffed with plankton rice and fennel oil, seasoned with seaweed bisque and finished at the table with black sesame ink. The textures in this dish are delightful, interspersed with the crunchiness of the fake fried tentacles. Undoubtedly spectacular to look at.

 

Another interesting dish is Ode to the Dolomites, Chicken of the Woods, where the mushroom recalls the texture and appearance of chicken fillet and a souvlaki with a truly amazing texture.

 

The dessert is round, balanced, complex: koji rice pudding with burnt almond milk, miso caramel, porcini powder, cinnamon, and a pine sorbet and musk syrup with mini leaves of very thin bergamot shortcrust pastry. A masterpiece of technique.

 

Charami's cuisine is certainly noble in both concept and technique. It is not a watered-down cuisine; it speaks with a loud voice and explodes with flavour. Meat, fish, eggs, and dairy products will not be lacking on the palate, which will be continually pushed upward without ever turning back. When I asked the chef why a vegan cook would seek out so many elements that are commonly associated with meat and fish, she replied that “cuisine and flavours are memories, and I haven't always been vegan.” Touché.

Contacts and info

Omnia Plant-Based restaurant

Via Joch, 17 – 39040 Castelrotto (BZ) 

Phone: +39 0471 727 905

Email: info@paradiso-pure.com      Website: https://paradiso-pure.com/it/

https://reportergourmet.com/en/news/9705-omnia-the-vegan-restaurant-that-focuses-entirely-on-taste-the-rise-of-aggeliki-charami

5 Comforting Dhal Recipes

From plantbasednews.org

Spice up your meal prep with these flavoursome dhal recipes 

These five comforting dhal recipes all use a lentil base, but each puts a unique twist on the classic dish.

Dhal (also known as daal, dahl, or dal) is a term used on the Indian subcontinent for dried, split pulses like lentils, peas, and beans. “Dhal” is frequently used as shorthand for any lentil-based curries and soups, incorporating diverse recipes, flavours, and ingredients.

Being lentil-based, many traditional dhal recipes are naturally vegan-friendly, as well as cost-effective, nutritious, and easy to customize to taste or availability.

Lentils have been cultivated by humans for thousands of years. While each classification – the most common being brown, green, red, and yellow, plus specialty varieties like beluga and puy – has its own unique profile, all are high in protein, fibre, and other nutrients.

5 comforting dhal recipes

These five dishes all incorporate lentils and a spiced base, but the different recipe creators each incorporate unique ingredients alongside the basics, including apples, coconut, and squash. Don’t be afraid to experiment, and add or subtract spice to your preferred level.

Apple and coconut dhal

Adobe StockThis dhal recipe incorporates fresh apples

Cooking the lentils and apple together gives this dhal a slightly sweet, fruity flavour and vibrant colour. JAZZ Apple created the recipe, and its ingredients take just 10 minutes to prepare before cooking. This version serves eight people.

Find the recipe here.

Spicy red lentil dhal

BOSH!Try topping this spicy red lentil dhal with crispy onions

This spicy red lentil-based dhal takes just half an hour to make, and includes a spicy temper containing zesty lemon, fresh coriander, and crispy fried onions. It’s inspired by Sri Lankan flavours, and also comes to us from BOSH!. Pair with flatbread or serve over rice.

Find the recipe here.

Lazy lentil dhal

BOSH!You can prepare this flavourful dhal recipe from BOSH! in a single pan

BOSH! created this super easy dhal recipe. It incorporates the classic South Asian flavours of rich coconut and tomato and requires a single pan to prepare. Depending on how much time you have available, use dried or canned lentils – though each has its own unique texture and nutritional profile – and serve with vegan yogurt and flatbread.

Find the recipe here.

Apple and ginger dhal

Happy Skin KitchenThis dahl recipe also includes apple, giving it a vibrant green colour

Happy Skin Kitchen created this dhal, which features a unique combination of lentils, ginger, coconut, and apple, which gives the dish its vibrant colour and mouth-watering flavour. Finish with a squeeze of lime juice, some vegan yogurt, chopped coriander, and chili flakes. 

Find the recipe here.

Butternut squash dhal

Rise Shine CookSquash gives this dhal recipe a unique colour, texture, and flavour

Ashley Madden, the chef behind Rise Shine Cook, created this recipe by combining red lentils with a creamy cashew milk, kale, and butternut squash sauce. It’s warming and comforting, and super simple to cook in bulk and freeze for the week ahead.

Swap in your go-to variety of lentils and plant milk, if preferred, though take note of any difference in cooking or soaking times. Serve with pickles, chutney, and yogurt or raita.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/comforting-dhal-recipes/

8 cheap vegan pantry meals for the end of the month when the budget is screaming

From vegoutmag.com

By Avery White

When your bank account is running on fumes but your body still needs fuel, these pantry staples transform into surprisingly satisfying meals 

I remember the first time I truly understood what it meant to stretch a dollar.

It was 2009, the financial world was still smouldering, and even those of us with steady paycheques felt the squeeze. I'd come home from another brutal day at the office, open my nearly bare pantry, and wonder how I'd make it to payday without resorting to sad desk lunches of plain crackers.

These days, my relationship with money looks different, but the end-of-month scramble is universal. Whether you're a student, between jobs, or simply practicing mindful spending, there's something almost meditative about cooking from what you already have.

These eight meals have saved me more times than I can count, and they prove that budget cooking doesn't mean boring cooking.

1) Classic rice and beans with whatever spices you've got

Let's start with the foundation of budget eating across cultures. Rice and beans together form a complete protein, which means your body gets all the essential amino acids it needs. I keep dried black beans, pinto beans, and chickpeas in rotation because they're pennies per serving compared to canned.

The magic happens in the seasoning. Cumin, garlic powder, a little smoked paprika, maybe some hot sauce if you have it. Sauté an onion if there's one rolling around in your produce drawer. Top with salsa, a squeeze of lime, or just a drizzle of olive oil. This meal costs roughly 50 cents a serving and will keep you full for hours.

2) Pasta aglio e olio (fancy name, humble ingredients)

This Italian classic requires exactly four pantry staples: pasta, olive oil, garlic, and red pepper flakes. That's it.

The technique matters more than the ingredients here. You're gently cooking sliced garlic in good olive oil until it's golden and fragrant, then tossing it with hot pasta and a splash of pasta water.

What I love about this dish is how it reminds me that simplicity isn't settling. It's actually a choice. When I was working 70-hour weeks in finance, I'd make this at 10 PM and feel like I'd done something kind for myself. Add some nutritional yeast for a cheesy, nutty flavour if you keep it stocked.

3) Coconut curry lentils

Red lentils are a pantry hero because they cook in about 15 minutes without soaking. Combine them with a can of coconut milk, curry powder, turmeric, and a pinch of salt, and you've got something that tastes like it took an hour to make.

I stumbled onto this combination during a particularly lean month when I was first transitioning to veganism. I wasn't sure what I was doing, but I knew lentils were cheap and coconut milk was on sale. Serve it over rice, with bread for dipping, or just eat it straight from the pot. No judgment here.

4) Chickpea flour pancakes (socca)

If you haven't discovered chickpea flour yet, this is your sign. It's inexpensive, high in protein, and makes the most incredible savoury pancakes. Mix chickpea flour with water, salt, and a drizzle of olive oil. Let it rest while your pan heats up, then cook like you would any pancake.

These are traditional in southern France, where they're called socca, and in Italy, where they're known as farinata. Top them with whatever vegetables you have, a smear of hummus, or just eat them plain. They're crispy on the edges, tender in the middle, and surprisingly filling.

5) Peanut butter noodles

This one feels almost too indulgent to be budget food, but here we are. Cook any noodles you have, whether that's spaghetti, ramen, or rice noodles. While they're boiling, whisk together peanut butter, soy sauce, a splash of rice vinegar if you have it, and a little hot water to thin it out.

Toss the hot noodles in the sauce and top with whatever crunchy vegetables are lingering in your fridge. Shredded cabbage, grated carrots, sliced cucumber. Even just some sesame seeds or chopped peanuts. This meal reminds me that comfort food doesn't require a big grocery run.

6) Potato and onion hash

Potatoes are one of the most nutrient-dense foods you can buy for the price. Dice them small, toss them in a hot pan with oil and sliced onions, and let them get crispy. Season generously with salt, pepper, and whatever dried herbs you have. Rosemary and thyme work beautifully.

I make this for dinner more often than I probably should admit. Sometimes I add a can of white beans for protein. Sometimes I top it with hot sauce and call it breakfast for dinner. The key is patience. Let the potatoes develop a real crust before you stir them.

7) Tomato white bean soup

A can of diced tomatoes, a can of white beans, some vegetable broth or even just water, garlic, and Italian seasoning. That's a soup. Simmer it for 20 minutes, mash some of the beans against the side of the pot to thicken it, and serve with crusty bread if you have it.

This soup has gotten me through more end-of-month weeks than I can count. It's warming, it's filling, and it makes excellent leftovers. Add a handful of pasta or some frozen spinach if you want to stretch it further.

What meals do you return to when you need comfort without the cost?

8) Fried rice with whatever's left

Fried rice is less a recipe and more a philosophy. It's the art of transformation, turning yesterday's rice and the sad vegetables in your crisper drawer into something entirely new. The key is using cold rice, which fries up better than fresh, and cooking everything over high heat.

Start with oil, add aromatics like garlic or ginger if you have them, toss in chopped vegetables, then add the rice. Push everything to the side and scramble some crumbled tofu if you want protein. Season with soy sauce and a pinch of sugar.

This meal taught me that nothing in the kitchen is truly wasted.

Final thoughts

There's a certain creativity that emerges when resources are limited. I've found some of my favourite meals not in cookbooks or fancy restaurants, but in those quiet moments standing in front of an almost-empty pantry, asking myself what's possible.

These meals aren't about deprivation. They're about resourcefulness, about honouring what you already have, about feeding yourself well even when the budget says otherwise. The end of the month doesn't have to mean the end of good eating. Sometimes it just means getting a little more inventive with what's already there.

https://vegoutmag.com/food-and-drink/s-st-8-cheap-vegan-pantry-meals-end-of-month-budget/

James Cameron Says He Has ‘Tons Of Energy’ After Over 10 Years Of Plant-Based Diet

From plantbasednews.org

The record-breaking filmmaker behind 'Avatar' has been vegan for more than a decade

James Cameron has said he still has “tons of energy” after following a plant-based diet for more than a decade.

In a recent appearance on In Depth with Graham Bensinger, the Canadian filmmaker talked about what made him go plant-based, as well as leadership, pressure, creativity, and “the personal cost of relentless ambition” in his nearly 50-year career.

James Cameron went vegan after watching 2011's 'Forks Over Knives' - Media Credit: In Depth with Graham Bensinger / YouTube

Speaking to Bensinger on the most recent episode of his show, Cameron explained that his wife, the author, actor, model, and plant-based advocate Suzy Cameron, introduced him to the lifestyle by showing him Forks Over Knives.

“I already knew all the sustainability reasons why we should eat plant-based, but I had sort of rejected it because ‘I’m a man, I need my meat, damnit,'” Cameron said. “‘We need animal protein.’ We are indoctrinated with that since the time we’re born, essentially. It turns out you don’t, and in fact, it's unhealthy."

“When I saw Forks Over Knives, I went, ‘Wow, this is, this is crazy. I need to do more research.’ So, very quickly, within a few days, we said, ‘All right, we’re, we’re going 100% plant-based.” And we did,” Cameron said. “And then I found this amazing surge of energy and a healthfulness. That was in 2011, so it’s been 14 years.”

He told Bensinger that he doesn’t really get sick anymore, and after going vegan, he was “back running” and experienced a “huge surge of energy.” Cameron added, “That surge has lasted until now. You know, I still have tons of energy.”

‘Making movies is a contact sport’

Adobe Stock

                                                          At 71, Cameron has made three out of five planned ‘Avatar’ films

Cameron told Bensinger that “making movies is a contact sport,” and said that the energy he gets from plant foods helps him to be a “very physical” filmmaker.

At 71 years old, Cameron has made around 40 films. He is still best known for his early science fiction works, which include Terminator and Aliens, as well as 1999’s Titanic, and the ongoing Avatar franchise. He has made three out of the four highest-grossing films of all time, and is a keen ocean explorer and environmentalist.

In 2014, he and Suzy Cameron co-founded Plant Power Task Force, an organization that has raised awareness of the link between animal agriculture and climate change, supported scientific studies, and advocated for plant-based nutrition.

In 2006, Suzy co-founded Muse Global Schools. The non-profit school is zero-waste, solar-powered, and has served exclusively vegan lunches since 2016.

https://plantbasednews.org/news/celebrities/james-cameron-energy-plant-based-diet/