This was 2021 – Part Two
On Tuesday, we already showed you a few perspectives on the past year. Today we continue with impressions and wishes for the next year.
Tag: Zeavola
Sustainable family vacation – but where?
With the winter vacations just around the corner, it’s almost time to start thinking about the next family vacation — especially if you want to plan a sustainable vacation. Where do you want to go? What do you want to do? And what are the…
5 Green Pearls® Tips for a Relaxed Sustainable Beach Vacation
Are you dreaming of the sun, sea, and beach? Unfortunately, many of our planet’s beaches are threatened by pollution and destruction, which makes it even more important that we treat them with care. The generations that follow us should still be able to spend relaxing hours on the beach. We also introduce you to some Green Pearls® hotels that are committed to preserving their natural and protective environment. Enjoy reading our tips for a sustainable beach vacation.
Nature around Green Pearls® hotels – By the water
The second part of our blog series takes us to the water. Outdoor recreation is not only available in the nature of mountains and forests. The air by the sea and the soothing movements of natural waters are perfect for a time out. Some of…
Vitamin D: the sunshine vitamin that supports our health
Vitamin D comes in different forms. Vitamin D3 is vital for us. It can be produced by the body itself if we get enough sunlight. It is also contained in fatty fish such as salmon and herring, although it is not possible to eat enough…
“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.
