The Odd Fork

This apple pie was created thanks to the last cup of bulgur wheat left in the Odd's Fork kitchen. Boiled whole wheat with raisins, pomegranate seeds, almonds and cinnamon is a traditional dessert in Greece, called "Koliva" and offered in funerals. OK, this is kind of spooky but the Odd Fork always loved the earthy taste of wheat combined with nuts, raisins and cinnamon.

What if you could mix all the above in a vegan, healthy, sweet pie? Instead of pomegranate the Odd Fork used 2 red apples, walnuts instead of almonds and the result was an apple pie like no other! Oh, it is also sugar-free!

For a medium casserole or about 8 big squares:

- 1 cup bulgur wheat

- 3 cups water

- 3 whole cloves

- a whole star anise

- 1/2 tsp cinnamon

- 1/4 tsp ground nutmeg

- 1 1/2 cup finely ground walnuts

- 2 red apples

- 2/3 cup black raisins

- 1 1/2 tsp mix of ground cinnamon, nutmeg, cloves and ginger

- 1 Tbsp corn flour

- 1 Tbsp tahini (to grease the baking pan)

Add water in a pot and when it comes to a boil add whole cloves, star anise, cinnamon, nutmeg and the bulgur wheat. Simmer for about 20 - 30 minutes stirring often with a wooden spatula, until water is absorbed and mixture resembles a thick porridge. Remove from heat and add half the amount of walnuts. Mix to combine and place half of this mixture (as obvious, it is the "dough") onto a well tahini greased baking pan, pressing with your fingers to layer bottom of pan.

Bake the pie crust for 10 - 15 minutes, remove from oven and let it cool.

Prepare the filling: Peel the apples and remove the core and seeds. Grate them using the large blades of the grater and mix with remaining walnuts, raisins, corn flour and spices. Spread evenly the apple mixture onto the half baked pie crust and top with the remaining bulgur wheat "dough", pressing and spreading with your fingers to cover the apple pie filling as possible. Sprinkle the surface with extra cinnamon and bake in a preheated oven at 375 F for 30 minutes until is set and color slightly changes.

Let the apple pie cool, slice and serve! You can keep any leftovers in the fridge inside an airtight container for about a week.

Everything started when the Odd Fork discovered a forgotten pack of bulgur wheat in the kitchen closet. It may seem strange, but the Odd Fork wasn't so familiar with bulgur until now. OK, it was time to fix this!

For a first try, what else could be better than a nice tabbouleh salad full of color and vitamins? Of course, it couldn't be made the usual, typical way, but according to the Odd Fork's different way!

If you want to try it too, just boil the bulgur in twice amount of water (e.g. 1 cup bulgur, 2 cups water) for 10 - 15 minutes, until it softens and there are no liquids, like rice. Meanwhile, peel a medium pomegranate and remove the seeds. Wash and chop some fresh parsley, wash and grate 2 medium carrots and mix with the bulgur adding also some chopped mini tomatoes and some black raisins. Add olive oil and lemon to taste. Add salt if desired and mix everything very well.

Ready! It was so delicious that the Odd Fork didn't add any salt at all. It proved to be ideal after the Odd Fork's evening workout, as a light dinner.