Encebollado de Pescado

Encebollado recipes anyone (Ecuadorian onion and tuna soup)? This is the next thing up on my list I would like to recreate. I had this in Cuenca, Ecuador. It only cost about $1.50 and was amazing.

UPDATE:
A friend from Ecuador sent me a recipe. Click here for a link.

Sushi Hirosuke- Encino, California

Awhile back my brother and I went to California for a friend's wedding. To save money and try some new things we purchased some restaurant gift certificates. One of those was for Sushi Hirosuke in Encino California (LA area). The place was relatively small and not super packed. The food was good, but the sushi was amazing. We tried the highly recommended "Oh My God Roll". It is easy to say that you'll probably utter the same words. It was huge and to date, the best sushi I've had. The fish literally melted in our mouths. I'm sure there is better out there (and more expensive), but for a Midwestern girl who has tried sushi from mediocre restaurants here and from nicer restaurants on both the East and West coasts- this place is at the top of my list. If you go, do try the "Oh My God Roll". You won't regret it at all. It's even better with a coupon!

Little Devils- Vegan

I made this recipe from the Sticky Fingers' Sweets cookbook. They are vegan and were a huge hit with the group of unsuspecting carnivores I was with at Lake Cumberland recently. I'll put up the recipe when I have an opportunity.

Cookies and Cream Cupcakes- Vegan

I made this recipe from a vegan cupcake cookbook and they were really good...I'll put up a recipe when I have the opportunity.

Mixed Vegetable Enchiladas

Ingredients:

• 1 onion diced
• 2 cloves garlic minced
• 1 large golden or red beet, peeled and diced into 1/4 inch chunks
• 1 large sweet potato, peeled and diced into 1/4 inch chunks
• 1 red pepper, diced
• 1/2 bunch kale chopped
• 1 cup dried black beans, soaked and then cooked (soak for about an hour and then cook until tender using several cups of water- drain excess)
• 2 teaspoons cumin
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon red pepper flakes
• 1-1 1/2 teaspoons salt
• Cheese (Regular or Vegan)
•  Ancho Sauce, about 1/3 of the recipe with additional broth added to reach desired "Enchilada Sauce" consistency (Recipe)
• Tortillas (Recipe)

Directions:
Saute the onion, garlic, beet and sweet potato until slightly tender. Add the red pepper and saute for 5 minutes more. Add the rest of the ingredients and cook for an additional 5 minutes. Fill the tortillas and place in a baking dish. Cover with the ancho sauce and then cover with cheese. Bake for 20-30 minutes, or until golden and bubbly, in a preheated 350 degree oven.