Make the polenta as directed. While you're doing that saute about two to three cups of mushrooms. When the polenta is almost cooked, add in the cooked mushrooms, one tin of cannellini beans, half a chopped capsicum, mixed italian herbs, 2T nutritional yeast. It'll need to cook for a bit longer (the veggies will let off a bit of liquid), once it's a nice porridge again, turn off the heat. Add the baby spinach in handfuls and quickly stir through (you don't want the spinach to wilt - it ruins the cool texture. Pour into a glass dish and refrigerate for at least three hours. Then grill at will. It's pretty low in fat and super yummo. Voila!
Also - here's a salad we made with the Tamari Roasted Chickpeas from Eat, Drink and Be Vegan and grilled marinated tofu.
Hope your weekend is going well - I've finally properly started on my scarf (my friend Melissa helped me cast on and select wool yesterday). I'm looking forward to a day of watching Buffy/Grey's Anatomy and knitting!