Sweet Potatoes with Ra al Hanout and Vegan Labneh
4 large sweet potatoes
4 tablespoons infused organic coconut oil
3 tablespoons Ras al hanout, recipe follows
Large pinch smoked sea salt
Coconut milk labneh, recipe follows
½ cup toasted pumpkin seeds
Bunch of Thai basil, chiffonade
Preheat oven to 400 F. Line a baking sheet with parchment. In a big bowl, toss the sweet potatoes with coconut oil and ras al hanout until coated evenly and roast on the baking sheet for approximately 35 to 40 minutes or until golden brown. Season with salt and serve with a dollop of coconut milk labneh and toasted pumpkin seeds. Garnish with basil.
To make ras al hanout, mix together 1 teaspoon of the following ground spices: allspice, black pepper, cayenne, cinnamon, cloves, cumin, coriander, dried mint, fennel seeds, ginger, lavender, mace, rose buds, star anise and turmeric. Makes 5 tablespoons.
To make coconut milk labneh, drain water from 4 cans Aroy-D coconut milk; reserve water for another use. Combine coconut cream with 3 tablespoons agar flakes over low heat to dissolve. Remove from heat and add 3 tablespoons agave nectar and 1 teaspoon salt. When cooled, add 3 to 4 probiotic capsules and place in a sterilized jar; screw on lid. Place jar in a slow cooker filled with 2 inches of water for 12 hours (regular yogurt) or 24 to 36 hours (labneh). Combine 2 cups coconut milk labneh with the juice of a small lemon and 1 teaspoon sea salt. Line a bowl with cheesecloth and add labneh. Gather and twist cheesecloth and allow labneh to strain for 1 hour.