Green Wedding: special places for a special day
Your wedding day should be the most beautiful day of your life and therefore be celebrated lavishly? Under palm trees, in the forest or at the lake – we show you extraordinary places to say “I do”.
Tag: Zeavola
Our 5 favorite sustainable diving hotels around the world
From Koh Phi Phi in Thailand to the Maldives and from the Seychelles to Bali: We introduce you to five diving resorts and hotels worldwide that perfectly combine environmental protection, adventurous spirit and luxury.
Reduce, Reuse, Recycle – 3 R’s for living a sustainable lifestyle
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 orientation:
The 3 R’s “refuse, reduce, reuse” stand for waste prevention and summarize what we can do to live as eco-friendly as possible. There are more than the three “Rs”, but since they are the best known, let’s start with them.
Water, the elixir of life: on the sustainable handling on World Water Day
On land, at sea and in the air – water can be found in various forms. When you live in Germany like me, water in drinking water quality is always disposable. This is not obvious as water is not accessible to everyone on this planet.…
Food waste and green cuttings used in the garden
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,…
“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.
