Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
-I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down. By chopping the cherries first, the mixture retains most of its texture yet everything is combined.
-If a food processor is not available, simply chop everything by hand and combine.
In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler. Cut bulb in half and lay flat. Slice thinly, then stack a few slices together and thinly slice into strips. Repeat with remaining kohlrabi and slices.
Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.