Seems like people mainly eat liver dumplings in soup or with fried onions. I want to try making it with an extra starch, some kind of crepe? Though this cookbook recommends fried liver with lemon, fried cornmeal cakes or fried tomato.

I still think a really think actually dutch-style crepe, delicate but crispy, would be really good with a giant dense soupy liver dumpling, along with kraut or some other acidic veggie combination. what do you think? anybody have any german liver dumpling insight?


Vegan August 2014 Entree Round Up

Cornmeal-Crusted Fried Green Tomato Sandwich (NF)

Spinach Mushroom Quesadillas

Vegan Beanball Sub with Sautéed Kale Marinara

Roasted Vegetable Kabobs

Vegan Caramelized Onion Mac & Cheese

The Best Vegan Burger

Vegan Puttanesca Pizza

Grilled Cheese Sandwiches

Vegan Tofu Lasagna (GF)

Vegan Tuna Salad (GF)