Spinach and Kale Grit Cakes with Creamy Creole Sauce From Vegetable Kingdom

Makes 4 to 6 servings

For The Creamy Creole Sauce 

• 3 Tbsp extra-virgin olive oil 
• 3 Tbsp millet flour 
• 1 cup 1/4-inch diced yellow onions 
• 1/2 cup finely chopped celery 
• 1/2 cup 1/4-inch diced green bell pepper 
• 1 tsp minced garlic 
• 1 tsp Creole Seasoning (recipe follows) 
• 1/4 tsp kosher salt, plus more as needed 
• 3 Tbsp tomato paste 
• 1 Tbsp Bragg Liquid Aminos 
• 1 cup vegetable stock 
• 1/3 cup Cashew Cream (recipe follows)

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For The Grit Cakes 

• 3 cups unflavored almond milk 
• 1 cup vegetable stock
• 1 cup stone-ground corn grits, soaked in water overnight and drained 
• 1 Tbsp extra-virgin olive oil, plus more for frying 
• 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

Method

Make The Creole Sauce:

In a medium saucepan over medium-low heat, warm 2 tablespoons of the oil until shimmering. Slowly whisk in the millet flour.

Cook, stirring constantly, for about 15 minutes. Stir in the remaining 1 tablespoon oil, the onions, celery, and bell pepper, and cook, stirring frequently, until the vegetables soften, about 5 minutes.

Stir in the garlic, creole seasoning, salt, tomato paste, and liquid aminos. Cook, stirring constantly, for 2 minutes. Stir in the vegetable stock and cashew cream and bring to a simmer.

Simmer the sauce, stirring occasionally, until starting to thicken, about 20 minutes. Season with salt to taste. Remove from heat and set aside. 

(Ed Anderson)

Make The Grit Cakes:

1. In a medium saucepan, combine the almond milk and stock and bring to a simmer over medium heat. While whisking constantly, slowly pour in the grits. Continue to whisk until no lumps remain. Bring to a simmer, still whisking, then reduce the heat to low. Simmer the grits, stirring every 2 to 3 minutes to prevent sticking, until tender and very thick, 30 to 45 minutes. 
2. Meanwhile, warm the olive oil in a small skillet over medium heat. When the oil is shimmering, add the leek and salt. Cook, stirring, until well-browned, 10 to 15 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Remove from the heat and set aside. 
3. Combine the kale greens, spinach, and 6 tablespoons of water in a blender. Puree until very smooth, scraping down the sides as necessary, for 1 to 2 minutes. Set aside. 
4. Once the grits are done, scrape in the spinach and kale green mixture and the leek mixture, and stir well. Continue to simmer on low heat, stirring frequently, until most of the additional liquid has been absorbed and the grits are once again very thick 10 to 15 minutes. 
5. Pour the grits into a 9-inch square baking dish and spread them out with a rubber spatula. Refrigerate and allow the grits to rest until firm, about 3 hours or up to overnight. 
6. When you’re ready to finish the cakes, preheat the oven to 250°F. 
7. Flip the grits out onto a cutting board and slice them into 16 two-inch squares. 
8. In a large nonstick skillet, warm a scant tablespoon of olive oil over medium-high heat. When the oil is hot, pan-fry the cakes in batches until golden brown and crisp, 2 to 3 minutes per side. Transfer the cooked cakes to a baking sheet and keep them warm in the oven until all of the cakes are cooked. 
9. Before serving, warm the sauce. Spread sauce on individual plates, top with a few grit cakes, pour sauce over the grit cakes, then garnish with thyme.

Creole Sauce Seasoning

Makes about 1/4 cup

Ingredients

• 1 Tbsp garlic powder 
• 1 Tbsp paprika 
• 2 tsp coarse sea salt 
• 2 tsp freshly ground black pepper 
• 2 tsp onion powder
• 2 tsp chili powder 
• 2 tsp red pepper flakes 
• 1 tsp dried thyme 
• 1 tsp dried oregano 
• 1/2 tsp cayenne pepper

Method

Combine all the ingredients in a mortar or spice grinder and grind into a fine powder. Store in an airtight container at room temperature for up to 6 months.

Cashew Cream

Makes about 1 cup

Ingredients

• 1 cup raw cashews, soaked in water overnight and drained well
• 1/2 cup water

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Method

Combine the cashews and water in a blender and blend until smooth and creamy. Use immediately or store in an airtight container in the refrigerator for up to 4 days.

“Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”
Photography copyright: Ed Anderson © 2020

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