GREEN PEARLS® – curated for sustainable impact
With Plastic Free July still running we would love to talk more about sustainability and to introduce you to even more exciting initiatives from our Green Pearls® partner hotels. If you want to prevent waste and live more sustainably, the 3 R’s are a good…
To tell the truth, it was not really easy to find information about sustainable diving equipment. Diving environmentally acceptable is not new rather than diving with ecologically friendly equipment. You find more information on the subject sustainable diving, on our “old” Blogposts and some eco-friendly…
Sometimes it’s frustrating to see how much waste is produced while cooking or gardening. Even though I rarely cause plastic waste in the kitchen, other waste has to be disposed of. Private households usually generate small amounts of organic waste. In hotels, on the contrary, the dimensions are quite different. We have already introduced you to Green Pearls® hotels that are particularly committed to fighting food waste (find out more here and here). Today’s post is about hotels recycling food waste and green waste – since most of our partners also have gardens hence produce green waste. Be inspired by these hotels to show you how you can process your kitchen and garden waste at home – in the cycle of nature!
As you know, sustainability comprises environmental protection, responsible resource management, safety at work as well as animal protection and the preservation of biodiversity alike. Animal welfare is an important and recurring issue in tourism. To date, animals are still exploited for profit being kept in…
How did you like the recipe of the Keemala? Have you already tried it ? Today we continue our series with part 3 of the vegan inspirations from the hotel kitchen: we introduce a recipe of the Gili Lankanfushi on the Maldives. As a pioneer…
“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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