First Application Under New TOA Rezoning Policy Seeks 6-Storey Rental In Place of Approved Townhouses

Oxford Properties has submitted their rezoning application for 11 East 4th Avenue, a 24,185 SF site at the northeast corner of East 4th and Ontario Street in Mount Pleasant. The proposal for the site is to allow for the development of a 8-storey mixed-use industrial building and includes: 78,000 SF of office/lab space; 78,000 SF of industrial space; 6,800 SF of ground floor retail space; a total density of 6.70 FSR; and A building height of 146 ft. This application is being considered under the  Broadway Plan. The site was acquired by Oxford in 2021 for $30,500,000, or $187 per buildable SF based on the application. The architect for the project is Chernoff Thompson Architects. The full rezoning application can be viewed here: https://www.shapeyourcity.ca/11-15-e-4-ave The post Oxford Unveils Plans for Mount Pleasant Commercial/Industrial Project appeared first on Vancouver Market.

Coconut whipped cream: it’s the best dairy free whipped cream alternative, and so simple to make! Naturally vegan. Coconut whipped cream is a really well-kept secret. When I turned vegan, for the longest time I didn’t know how to replace traditional whipped cream in desserts and assumed my days of eating it were over. At best, I thought I could substitute soy versions (this was back in 2012 when the few dairy-free whipping cream options out there were hideous). Thankfully, I then discovered what happens when you chill and whip coconut milk, and haven’t looked back since! Coconut milk is fantastic for adding creaminess to any dish, whether that’s ice cream or chocolate mousse , but when you whip it? That’s something else. As a whipped cream alternative, it’s the perfect replacement for regular heavy whipping cream, whether that’s as a decadent topping for drinks (like my rose hot chocolate or iced pumpkin spice latte ), to sandwich between cake layers, heap over pancakes or fresh strawberries , or serve with pecan pie . Nothing else comes close to replicating the texture of whipped dairy cream, and it’s so easy to make with just one ingredient. You have to try it! What is coconut whipped cream? Coconut whipped cream is a dairy-free alternative to regular whipped cream, made from full fat canned coconut milk. You simply whip the hardened, creamy part of a can of chilled coconut milk in the same way you would regular dairy cream and voila! You have your own non dairy whipped cream. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: What is coconut whipped cream made of? Full fat coconut milk – Always buy full fat canned coconut milk, and buy the best you can afford as not all brands of coconut milk are created equal (some are lumpy or have a weird coconut flavor). Brand recommendations: Personally I’ve had success with Whole Foods 365 or Aroy-D . Powdered sugar (optional) – I recommend powdered sugar as a sweetener as it mixes easily into whipped coconut cream and doesn’t affect the texture (unlike liquid sweeteners such as maple syrup). How to make perfect coconut whipped cream 1. Chill a large mixing bowl (or bowl of a stand mixer if you have one) in the fridge for 10 minutes. 2. Remove your can of full-fat coconut milk from the fridge after chilling for 1-2 days. 3. Milk will have separated into two parts: hardened coconut cream and liquid. Scrape the hardened cream from the top of the can into your chilled mixing bowl, and set liquid aside. 4. Using an electric mixer (hand or stand mixer), beat cream on high speed for about 2 minutes until it’s fluffy with soft peaks (for best results avoid over-beating as it can cause the cream to get too warm and separate.) 5. (If cream still feels hard and you’re finding lumps – or if it’s thicker than you’d like – add a small amount of the leftover coconut liquid (½ tablespoon at a time) and beat until it becomes soft.) 6. Check taste and if desired, add 1-2 tablespoons powdered sugar (if you want to add a few drops of vanilla extract, now is the time to do that too). 7. Use cream immediately or store in fridge (will soften if unrefrigerated). Check out my step-by-step for homemade coconut whipped cream . Expert tips Buy the best coconut milk you can afford – Don’t scrimp! Not all brands are created equal (it can take a bit of trial and error to find a good one) and it’s really important to get a creamy one with great taste and texture. *See note above for brands I like.* ALWAYS buy full fat – Light coconut milk just won’t whip properly as it doesn’t have enough fat. Chill coconut milk 1-2 days – You must do this so the milk has time to separate into two parts: a firm, creamy layer and liquid. I’ve sometimes had success just chilling coconut milk overnight, but play it safe – the longer you chill it the better! Don’t let coconut milk get warm – This is rule number 1. As soon as it gets warm, the milk will separate and curdle. If this happens, it’s difficult to fix but I’ve occasionally had success by immediately refrigerating it and then beating in a little more powdered sugar. Do not over-whip! For the same reason. It will get too warm and then separate. Chill your mixing bowl – Before using, place your mixing bowl in the fridge for a few minutes. This will help the coconut milk avoid overheating while whipping. Do not use liquid sweetener – This can make the cream runny. It’s best to stick with powdered sugar if you want to add sweetener. Storage Coconut whipped cream can be stored in the fridge in an airtight container for up to 5 days. It will harden, but should return to normal consistency if left at room temperature for a few minutes. Ways to enjoy coconut whipped cream Enjoy this non-dairy whipped cream as

Fabric Living has submitted a rezoning application for a site at 3295-3333 Commercial Drive in East Vancouver for a new lowrise rental building. The 33,158 SF site is located on Commercial Drive near East 18th Avenue. The proposal is to allow for the development of a 5-storey residential rental building and includes: 115 market rental units; an outdoor pool; a total density of 2.15 FSR; and A building height of 67 ft. This application is being considered under the Secured Rental Policy. The full application can be viewed here: https://www.shapeyourcity.ca/3295-3333-commercial-dr The architect for the project is TKA+D. The post 115 Unit Rental Building Proposed for Commercial Drive Site appeared first on Vancouver Market.

Off topic. Have you heard the ads by the telecom giants, Bell, Rogers and Telus. They have some average employee who tells you that if the Government lets Verizon in to Canada then this unfortunate soul will lose their job and they and their family will be cast out to the wolves. Funny how they pick lower ranking employees, not someone from the executive suite. How about the CEO of Telus doing the ad and saying…” I made $11 Million last year and $10 Million the year before and if Verizon comes in, I may lose my bonus”. Or the Rogers CEO saying..”Next year I get a $18.5 Million retirement package and um…well good luck with that Verizon things”. In fact the three CEO’s earned $23 Big ones between the three of them. Enough to run a medium sized hospital or two High schools. That is our society folks. These companies who have shamelessly outsourced call and technical centres outside of Canada, are now waving the flag and asking for protection from that big hairy American company. We could be more sympathetic if you weren’t such greedy ba$tard$!!  My cousin who has ATT comes up here from the US and uses his phone without a second thought to call the US or anywhere worldwide for one fixed rate.  Whereas we make sure we have every button turned off to airplane mode or free wifi only to make sure we never inadvertently down-load a text or e-mail in Calgary, never mind the US. Last year I went to Europe and somehow my phone set itself free and downloaded two banal text messages and one e-mail. I heard the ping and my heart sank. Sure enough, when we went back home the bill from Fido (Roger’s pooch to make us feel like we have choice) was over $50! Welcome Verizon, who BTW can only have up to 10% of the market anyway! AND CEOs of Rogers, Telus and Bell, if you are so worried about your employees distribute some of your huge payments to them and let us have SOME choice as consumers.

Specializing in Vietnamese fusion this new restaurant located in the East Village neighbourhood is owned by Chef Kevin Nguyen who has over 20 years of experience in the hospitality industry.   Chef Kevin moved to Vancouver 3 years ago from Saigon, Vietnam and has worked at some of the cities finest restaurants before opening his own. Over a couple of visits I have had a chance to explore much of the menu and my favourites were the Truffle Crab Spring Rolls; Lemongrass Chicken Skewers; Crispy Chicken Fried Rice; Saigon Caramelized Tuna that is served with vermicelli and herbs; the Caramelized Assorted Vegetables – Rau kho quẹt is a large serving of cut-up veggies that included steamed King oyster mushroom, carrot, gailan, green bean, cabbage, yellow pepper with a tasty caramelized vegan dipping sauce;  The Beef Pho – Phở Bò is one of their star dishes here with a flavorful broth, it has a 24-hour beef bone broth, brisket, rare beef, Pho noodles served with basil, cilantro, and beansprouts. I also loved the Creme brûlée iced coffee; and had their unique Tamarind coffee jelly drink as well as the Mango Papaya Salad; The Vegan salad rolls (2 rolls) served with peanut sauce; and the Banana Brownies with avocado whip and ube coconut ice cream. The Saigonvile is located at 2129 E Hastings Street in Vancouver. You can follow them on Instagram @thesaigonville  By: Richard Wolak

Join us on the evening of Wednesday, June 19, 2024 for a discussion on the ways in which people in Vancouver are ‘gardening the streets’ and helping to turn roadways into verdant and vibrant public spaces. The event features two presentations – one longer, one shorter – that touch on the practice of transforming streets into beautiful green spaces. The event will also showcase some of the programs and opportunities that community members can access to take a turn at ‘greening’ our city streets and improving local public space. Joining us for the evening are: SABA FARMAND – a landscape architect and arborist. In 2019 he started documenting the many ways that community members have been stewarding street and boulevard gardens. His @eastvan_blvd_gardens instagram account project has almost 5,000 followers and has led to several successful walking tours and speaking events. ROSINA CUK – a horticulturalist and arborist who has been managing the boulevard garden on Heather and 16th and the traffic circle on Heather and 18th for the past five years. Presentations will be followed by an open conversation with audience members. Bring your questions and ideas and join in the discussion! Gardening the Streets is the first event in the VPSN’s Access Public Space series, which explores the overall accessibility – physical, economic, cultural, etc. – of the city’s open spaces, streets and civic buildings to community members and visitors. The event is FREE, but registration is required . Some light snacks will be available. * * * * * Mount Pleasant Neighbourhood House (MPNH) Accessibility MPNH is located one block away from the 99 B-Line, and the #8 and #9 buses. The first and second floors are fully wheelchair accessible. There are single stall, all-gender, wheelchair accessible washrooms on the first and second floors, as well as multi-stall gendered washrooms. MPNH is a scent-reduced space to help support the wellbeing of neighbours with sensitivities. The House offers free WiFi for guests, which may impact those with electromagnetic sensitivities.