Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce [Vegan]

• 2 tablespoons olive oil
• 10 ounces Shitake mushrooms, stems removed, and caps cut into 1/3 inch slices (just somewhere between a 1/4 and 1/2-inch; feel free to substitute other mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)
• Pinch sea salt
• 1/4 cup coconut milk or soymilk creamer
• 1/4 cup Smokey Kale Pesto (recipe follows)
• 1/2 cup dry white wine (a Chardonnay is nice for its smokey notes, but use what you have)
• 8 ounces trimmed kale (that's one bunch with stems removed from our market)
• 1 cup smoked almonds
• 4 large garlic cloves
• 1 teaspoon powdered thyme (or 1 tablespoon fresh thyme leaves)
• 1/4 teaspoon red pepper flakes
• 1 1/2 teaspoons sea salt or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups olive oil
• 1/4 cup fresh lemon juice

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