8 things you should NOT do on vacation
Want to be sustainable on vacation and be a model (sustainable) hotel guest? Then read on to find out what hoteliers are saying about what their valued guests should NOT do while on vacation 🙂
Tag: Keemala
Sustainable travel with kids – Tips from our Green PearlsⓇ partners
While the term “sustainable” may not be a word that (young) children can relate to, the content of the term is quite conceivable. Children are usually very open to things like environmental protection, waste reduction, animal welfare, and justice. On vacation, you have the time…
Discover places of power on your sustainable vacation
Did you know that some of our Green PearlsⓇ hotels are designated Sites of Power? Or that they offer guided tours/hikes to recognized places of power in their area? Find out what they are here. But not only these places of power have a special effect: we also show you some special natural sites that will definitely invite you to stop and reflect.
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Holidays in tranquillity – Quiet time out and ‘Silent Retreats’ in sustainable accommodation
One of the descriptions of paradise in the Qur’an is that you won’t hear idle talk or lies there (78:35). Isn’t that wonderful? And certainly no construction noise – which plagues me as I write this. Work has started on an underground car park and…
Magical Hotels – 6 tips to create a magical atmosphere at home
Do you know those moments when you walk into a room and think: “Wow, just magical!” Or enchanting, romantic… How do you create that special atmosphere? We asked professionals from international hotels for their tips on how to create a magical atmosphere during the winter…
“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.
