A new plant-based “luncheonette” is set to open soon in Vancouver’s Mount Pleasant. Soil is taking root next door to the city’s first storefront dedicated to plant-based cheese, Blue Heron Creamery, and is a project co-operated by Blue Heron’s own Karen McAthy.
Sliding into the spot previously occupied by the similarly plant-based Friendly Snackbar, Soil finds McAthy teamed up with Holistic Nutritionist Emily Davies to create fresh, vegan fare that will be available by day.
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Family meals allow our new crew.to connect with each other and also serve as an opportunity for experimenting with methods that may be new to some of our less experienced cooks. . This harissa roasted cauliflower with braised @oysterandking king oyster mushrooms, was an opportunity to test a concept and one of our new pieces of unconventional equipment. . Today, our people were not at work. . A day of rest and also important reflection, Nov. 11 is a great day to consider what it will take to ensure we can really get to the kind of society we want, in which people do not have to fear for their well being and lives because of race, faith, sexuality, gender(s), and where we humans truly value other sentient beings. . #autumnfood #reflection #familymeal #eattogether #shoplocal #eatocal #soilyvr #blueheroncheese #mtpleasantyvr
“Our menu will change frequently, and will primarily feature produce grown locally with a heavy influence on seasonal,” Soil has revealed.
And, not surprisingly, many of the dishes being finalized for the menu feature Blue Heron’s plant-based cheese.
While the opening menu has yet to be revealed, Soil has been testing dishes for some time now, and have been teasing the colourful, creative dishes on their Instagram feed.
You may end up seeing dishes like a red kuri squash, crispy leek and lima bean tart; harissa roasted cauliflower with braised mushrooms; a grilled cheese made on thin buckwheat stroopwaffles, with Blue Heron burrata and smoke & spice cheeses, and grapefruit mostarda; raw ravioli; or a “toast” of savoury raw bread, tuna salad alternative, topped with smoked and kelp brined carrot lox.
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"Toast". . A savoury raw bread, our tuna salad alternative, smoked and kelp brined carrot lox. . The bread is torched before serving, opening up aroma. . We will not be serving avocado toast. We love avocados, but there are a number of issues related to their production and export. . Communities around export commodities experience a number if significant challenges. We want to learn more and understand how to participate better in the food system. . Photo: @andreshepperd . #rawandcooked #vegan #glutenfree #seenoseafood #rawtoast #soilyvr #blueheroncheese #eastvan #vancity #plantbased #veganvancouver #foodsystemsmatter #foodandcommunity
Speaking of toast, you won’t be seeing any avocado toast at Soil.
“We will not be serving avocado toast. We love avocados, but there are a number of issues related to their production and export,” Soil explains on Instagram.
“Communities around export commodities experience a number if significant challenges. We want to learn more and understand how to participate better in the food system.”
Soil is looking to quietly open towards the end of November. Follow them @soil_yvr for updates.
Soil is located at 2408 Main Street in Vancouver.