Barefoot – in these hotels you can walk without shoes
Taking off your shoes and enjoying the freedom of your feet is especially easy on vacation. From barefoot resorts to Kneipp pools, our Green Pearls® Hotels do everything to relax your feet.
Tag: Berghotel Rehlegg
Workshops on vacation: More than rest and relaxation in Green Pearls® Hotels
You don’t want to just lie by the pool and read in a hotel? If you like to be active during your vacations and want to learn new things, then these workshops on vacation are just right for you.
Organic, plastic-free and zero waste: What makes cosmetics sustainable?
Anyone who is engaged in health and sustainability will sooner or later come across the field of body care and cosmetics. Maybe you have already thought about whether your deodorant or face cream is really healthy.
Sustainable cuisine — everything but one-sided
A sustainable cuisine can be very versatile, creative and multi-faceted. After all, sustainable eating does not only mean that food should come from organic farming wherever possible, it should also be regional and seasonal. In our post you find out more about superfoods that are…
Yoga around the world – these hotels offer yoga classes
Yoga is an excellent way to combine a holiday with a relaxing break. This type of relaxation has been very popular for many years and is also suitable for people traveling alone.
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Handmade tortellini with an umami filling
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.
