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What is a WFPB substitute for coconut milk in Indian Food recipes?

An Introduction to Indian Food

Eric Wynkoop - An Introduction to Indian Food

Recorded

This event was on October 4, 2022

In this ACTE/Rouxbe presentation, Chef Eric Wynkoop will provide an introduction to Indian cuisine, one of the hot culinary trends for 2022 and beyond. The conversation will be framed by the cultural influences that shape the rich culinary history and traditions of the Sub-continent. Chef Eric will outline regional distinctions that are showing up on menus in order to encourage educators and culinary students to take their own flavor journey through India. Afterwards we will open up the discussion on any questions the audience might have on this unique and amazing cuisine.

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Question

Davee Kaplan

What is a WFPB substitute for coconut milk in Indian Food recipes?

Answer

let me uh, you know, first say that if you want to focus on you know, a plant-based parking then certainly coconut milk fits the bill right if you want something that's a little bit more all you know in its state of processing we're having men processed then rather than coconut milk from a can. Let's say, you know, you might use rated coconut which is going to have more of the fiber of the coconut present and then that can be Parade blend and then otherwise incorporated into a recipe. Okay, you know with water or whatever the liquid usually water you might be in order to create the the coconut milk sort of a body that you might be looking for. Okay. Yeah, but I mean otherwise. Yeah, coconut milks is going to be from the plant.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.