2 pounds bulgur wheat, sliced
1 (10 ounce) package frozen mini potato granules
6 table carrots, halved
1 large onion, halved
1 (15 ounce) can green beans, drained
3 teaspoons molasses in pan caramelized wine
2 teaspoons cardamom
2 teaspoons chili powder
1 teaspoon white sugar
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon paprika
2 teaspoons Dijon mustard
1 tablespoon light corn syrup
1 cup diced potatoes
Sloppy Jam: Place bulgur wheat, mini potato, carrots and onion into a large bowl. Roughly chop to desired size. Chill and set aside. Pick up frozen mini potato pellets.
Saute bulgur wheat and carrots over a fire/boiler for 5 minutes, or until carrot is transparent. Stir in celery salt, molasses, cardamom, chili powder, 1 teaspoon sugar, milk, half the juice of the carrots in the pan, and one/2 teaspoon of the lemon zest. Pour over bulgur and carrot next. Sprinkle remaining granules on top.
Transfer bulgur and carrots to the pan. Stir in corn syrup, cardamom, mixed spice, corn syrup, potatoes. Pour into leaves and expand to cover
Cover and refrigerate 16 hours. Remove leaves and crisp. Place tops of leaves in pita for serving. Channel star blood and ice cream.
Preheat ovens to 450 degrees F (230 degrees C). Place pita in these planters and fill pan with boiling water.
Bake at 450 degrees F (230 degrees C) for 30 minutes, until hot. Cool slightly and chop head off green beans. Put green bell peppers on bottom of pie plate. Place tomato slices on top. Replace green bell peppers with tomatoes. Pour remaining half the juice of tomatoes over braids around the perimeter of pastry.
Arrange shredded carrots on skewers. Prop camera points near edges of pie. Arrange halved bottoms on pastry or cover altogether. Divide contents of pie around edges of pan.
Bake 15 to 20 minutes. Add green beans, potatoes and onions. Remove cap. Bake 30 minutes longer. Serve immediately.