Responsible traveling: 10 eco-friendly tips – part 2
In our last blog post you got to know five easy steps for eco-friendly travels. Here, in part two you learn about traveling greener and take more responsibility on your vacation.
Tag: Gili Lankanfushi
Responsible traveling: 10 eco-friendly tips – part 1
According to current statistics, a rising number of vacationers aim to “travel sustainable.” In fact, only few realize their green plans. Often information is poor on what green travel is: What exactly is “sustainable,” “responsible,” or “socially and environmentally friendly” travel? Hence, we point…
There is no planet B: Earth Day 2018
Since 1970, every year on April 22th people all over the world take action for the protection of our planet. The initiatives range from reforestation projects, fundraising and environmental education events to political agreements. And each contribution helps to make our world a bit greener again, to counteract climate change or to curb plastic pollution. Of course, numerous actions took place in Green Pearls® member hotels, too – if you are committed to environmental protection throughout the year, making use of this day to infect others with your enthusiasm is only natural. (more…)
The “Seventh Resource”: Global Recycling Day
Water, air, coal, gas, oil, and minerals – we often talk about these six natural resources when it comes to the topic of environmental protection because they are limited. That is why another, a seventh resource is growing more and more important: recyclables.
Of Manta rays and corals: greener tourism on the Maldives
Soft white beaches, crystal clear water and all kinds of colorful fish: the Maldives are a paradise for nature lovers. However, the islands are endangered due to environmental damage and rising sea levels. Avoiding this popular holiday destination is not a solution to the problem.…
“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.
