Spinach and Kale Grit Cakes with Creamy Creole Sauce

Ingredients

Creamy creole sauce 

• 3 Tbsp extra-virgin olive oil, divided
• 3 Tbsp millet flour
• 1 cup diced yellow onions (1/4 inch pieces)
• 1/2 cup finely chopped celery
• 1/2 cup diced green bell pepper (1/4 inch pieces)
• 1 tsp minced garlic
• 1 tsp Creole Seasoning (see sidebar)
• 3 Tbsp tomato paste
• 1 Tbsp liquid aminos
• 1 cup low-sodium vegetable stock
• 1/3 cup Cashew Cream (see sidebar)
• Kosher salt, to taste

Grit cakes 

• 3 cups unflavored, unsweetened almond milk
• 1 cup low-sodium vegetable stock
• 1 cup stone-ground corn grits, soaked in water overnight and drained
• 1 Tbsp extra-virgin olive oil
• 1 cup cleaned and chopped leek, white part only (about 1 medium)
• 1/2 tsp kosher salt
• 2 tsp minced garlic
• 3/4 cup stemmed and chopped lacinato kale greens
• 3/4 cup chopped baby spinach
• 1/3 cup thyme sprigs, for garnish
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