Sweet Potato Casserole

Lauren Hallman


Instagram: @lmhallman

Taking a Break from Cashews

My son has a very severe cashew allergy, so we have had to get creative with a lot of vegan recipes. Through finding a workaround, it has become clear how much cashews have become used as a vegan staple. While cashews are great, substituting beans, legumes and other nuts isn’t as hard as it may seem. Macadamia nuts, sesame seeds and pine nuts are all excellent substitutes for cashew in raw desserts and “cheesy” sauces. If you are using a ton of cashews, your body may also thank you for giving them a break. Changing out cashews may also allow you to change up your mineral and nutrient intake, helping to get the great benefits of a more varied diet.

Daily Secret to Feel Great

Lemon water first thing in the morning gives me a quick immune boost and helped me kick my morning caffeine ritual.

Thrive Rapid Fire

1. Something you always have in your bag?

Sunglasses. I once heard that they can prevent wrinkles.

2. Best advice your mom told you?

People will never forget how you make them feel.

3. Where do you get most of your inspiration?

Seasonal offerings at the grocery store and Instagram friends.

4. What hashtags do you use to find inspiration + food?


5. Ingredients you can’t live without?

Bananas, turmeric, avocados, avocado oil, blue spirulina, almonds, dates, spinach.

6. What’s the fastest way to shift your mood?

Fifteen minutes of meditation or some deep breathing.

7. One of your favorite quotes:


8. Something we wouldn’t know about you?

I had a vegan pregnancy and I’m raising a vegan family

Sweet Potato Casserole



2 cups pecans

1 cup gluten-free corn flakes

4 large pitted medjool dates

1 tbsp almond milk

2 tbsp maple syrup

1 tbsp nutritional yeast

1 tbsp hemp hearts

Small pinch of salt


4 sweet potatoes, washed and unpeeled, quartered

2 tbsp vegan butter

1 tsp brown coconut sugar

Pinch of salt

Pinch of cloves

Pinch of nutmeg

Pinch of cinnamon

Garnish of pecans and a bit more seasoning



Place all ingredients in a blender and process until a rough, grainy dough texture forms. Push into the base and sides of desired oven-safe dish. I used a 12-inch rectangular tart pan. Roll any remaining crust into bliss balls and keep in the fridge for a snack.


Bring a medium pot to boil on your stovetop. Once boiling, add quartered sweet potatoes and cook for 40 minutes. Drain potatoes and place in a bowl. Preheat oven to 350°F/175°C. Mash with potato masher until no longer chunky. The skin should be well enough cooked that it comes apart. If not, pull apart into small pieces so that the potatoes are somewhat smooth. Add butter, sugar and all seasoning, and continue to combine. Transfer mixture into the center of the crust and fill just to the top of the crust line. Decorate and garnish as you like. Bake for 15 minutes just to brown slightly. Remove from oven and let sit for 2-3 minutes before serving.