What is a good dinner to cook for a vegetarian that is not pasta?

Falafel! YUMMY!

2 cans garbanzo beans
1-2 cloves garlic
1/4 small onion
cornstarch
1 bunch each of parsley and cilantro
1- 8 oz container, plain low fat yogurt
1/3 c low fat/fat free sour cream
1/3 c tahini paste (you can find it at a health food store or at Kroger)
about 4 lemons
Near East brand "Taboule" (that's how it's spelled on the box) wheat salad
mix
6 medium tomatoes (the salad looks really pretty with assorted colors, but
if you can only find the red ones that is ok also.)
1 european cucumber (the kind that comes shrink wrapped- you can leave the
skin on since it's not waxed, and it's a softer skin.)
1 bunch of green onions
olive oil
Cumin
Corriander
salt and pepper
Pita bread or flatbread

1. First, hydrate the wheat salad- pour 1 cup of boiling water over the
bulgur wheat and seasoning packet, stir, cover and let stand for about an
hour.

2. Drain the garbanzo beans and put in a food processor or blender. Coarsely
chop the garlic and onion and add to the garbanzo beans along with 2 T cumin
and 1 T corriander and salt and pepper to taste. Blend until smooth, adding
the juice of 1-2 lemons to thin the mixture. Add half the parsley and
cilantro leaves and blend until incorperated. If the mixture doesn't get
smooth, add some water while blending and keep scraping down the sides. It
takes awhile. Remove mixture to a bowl and by hand, stir in 1/3- 1/2 c
cornstarch (if you used a lot of extra water use more cornstarch). Bring it
about to the consistency of cookie dough. The cornstarch is the secret
ingredient that makes them stay together and get brown and crispy. Cover
this mixture and set aside in the fridge.

3. Mix the yogurt, tahini paste, sour cream, juice of 1 lemon, and
salt/pepper in a bowl until smooth. Refrigerate dressing until serving.

4. Chop the cucumber and tomatoes into a 1/3 in dice. Seed the tomatoes and
remove as much of the "guts" as possible- they make the salad wet and icky.
Slice the green onions into small rounds, chop the remaining parsley and
cilantro fine and toss the veggies with the wheat salad. Dress with lemon
juice, olive oil, salt and pepper to taste, and cumin and corriander if
desired. (I do- about a tsp of each.) Set aside in the refrigerator until
serving.

5. Remove garbanzo mixture from fridge and shape into 1 inch balls. Deep fry
or bake at 400 until golden brown. They don't really soak up much oil when
deep fried, but baking them is obviously better for you. Just doesn't taste
as good! I don't know how long it will take to bake them- I always deep fry
them. You should probably spray the pan or drizzle a little olive oil on it
before you put the falafels down so they won't stick though. A guess- about
20 min in the oven should do it.

6. Warm the pitas- either in the microwave or wrap them tightly in foil and
place in the hot oven with the falafel.

7 Yum- it's time to eat! Pile it all into a pita and nosh!

Veggie stir fry over brown rice Stew with whole wheat rice.
Kasha veggie burger.

Eggplant Parmesan, or Ratatouille Most of my ideas have been said. I found not eating pasta very hard, and I will admit that it still makes up way too much of my diet, but I'm working on that.

I agree with the Falafel, as well as a stir fry over rice. Stir frys are very easy and don't take too long, you can also fry up some tofu (extra firm is the way to go) with some sauce for some extra protein- it's very good. boca burgers or buy some boca ground burger and then you can make almost anything.

like tacos and hamburger helper just mix it in like you would with meat