Post Punk Kitchen Forum

So.. I have 4 bottles of red wine that I don't know what to do with. I've had them for a while so I figure I should use them, right? Any good recipes that aren't too time intensive?

The red wine/kalamata olive tempeh from AFR is good, just don't marinate it toooo long or it will taste decidedly alcoholic.

Red wine roux and chickpea cutlets from Vcon.

My favorite red wine recipe: Pour red wine into glass. Drink. Repeat.
I also like to add some red wine to chili, tomato sauce, and minestrone soup.
I was hearing the other day about how well zinfandel and chocolate go together, which I verified by having a glass of zinfandel and some TJ's dark chocolate orange. I've got this idea to replace some of the liquid in a chocolate cake recipe with zinfandel now. It might also work with any other red that you find pairs well with chocolate. But I haven't tried it yet, so I can't promise it will be good.

I was trying to figure out what tempeh/red wine recipe I had, thanks LW.

I'm wondering if a red wine mole would be good? Hmmm....

I wouldn't marinate longer than maybe an hour or so. I marinated mine for something like 4 or 5 hours and it was STRONG. I swear I got drunk on it.

I am planning on making red wine jelly sometime soon with a couple bottles of it, as holiday gifts. (There are a bunch of variations on the recipe, so I'll leave it to you to google and see what would work for you.)

I love Isa's seitan stroganoff: http://www.theppk.com/2008/10/1010/ which uses 1 cup wine (it calls for burgundy cooking wine, but I use whatever red wine I have around).

Also, you can make an awesome pasta or pizza sauce by sautéing some onions and garlic, then deglazing the pan with red wine and letting it reduce before adding crushed tomatoes.

My risotto recipe calls for white wine, but I'm red would be lovely too.

I add it to sauces, tomato sauces, and other dishes. But that just gets rid of a splash here and there. Could there be a vegan version of coq au vin using seitan?

There is one in Bryanna Clark Grogan's World Vegan Feast. It sounds good but I haven't tried it.

I always want to make Tofu666's seitan bourguignon

yes... yes, you do. ;)

Mulled wine, duh. Great this time of year.

If you have Viva Vegan, the latin shredded seitan recipe calls for red wine. I do it the 'ropa vieja' style, and add like double the red wine. It gives it a whole different kind of flavor. I really like it!

Also, red wine is great for simmering mushrooms.

But usually I just drink it! If it was summer (you are in the US I think) I would reccomend my sangria recipe. So good. But not really a cold-weather drink.

yeah the problem is I used to drink wine maybe once a year now its down to once every 5 years hah or something. I just have no desire. So I'm going to check out the various recipes and see what I can do.

I really like red wine gravies and red wine in onion soups. I also like it to cook wild mushrooms. Heck, I like it in everything.

This one only uses 1/4 cup of red wine, but I made it recently and it was really yummy! It's a red lentil pasta sauce with roasted tomatoes. I altered the recipe yet by adding some spices like basil, oregano, thyme and rosemary since it seemed to lack that kinda thing. It turned out great!

http://www.thenakedkitchen.com/red-lentil-sauce/

Yeah, wine sauces! And there is an excellent Red Wine and black pepper sorbet recipe in the Millennium cookbook. I don't like the grittiness though, so I might rather suggest using big pepper pieces or whole pepper corns in the boiling and then see what happens. Cuz the bits of pepper always bothered me. I wanna make a bit of pepper steeped in vodka and use that as finisher (a touch of alcohol makes frozen desserts a bit softer since the alc doesn't freeze).

Red beans and brown rice with red wine-simmered seitan from Vegan Soul Kitchen. It's awesome!

Google Books link to recipe

I have had my eye on this recipe in my seldom used copy of this cookbook. I will have to try it!