So many, many people complain - I think everyone does - that there's nothing to eat on Passover. Or at least nothing decent. One may not eat "chametz" on Passover, that is, anything "leavened" as well as certain food that are also restricted. This includes - for example - crackers, bread, pasta, cereal etc. Beans, rice and legumes are also not allowed for most Jews - check with your rabbi.

I guess if you've been on the Atkin's diet, it can't be that bad. The "Passover diet" might actually be healthy - a good time to try more fruits and veggies that we all ignore a bit too often. And it's a time to be creative in recipes - many old standards are just fine for Passover with just a bit of tweaking.

Search the Internet for vegetarian Passover recipes - there are a ton out there. And try a new dish or two at your seder - it's always a good idea for me to have veggie main dish options, as I generally forget who's eating what at the moment. This recipe looks good - from About.com (quoting the Compassionate Cook Cookbook):

I love beets! This recipe sweetens them up with a bit of sugar and adds just a touch of spices, so the natural flavors really shine through. Beet casserole is the perfect colorful side dish for your vegetarian or vegan Passover or Seder meal.

INGREDIENTS:
4 cups sliced fresh beets
1 tbsp sugar
3/4 tsp salt
1/4 tsp paprika
1 tbsp margarine
1 tbsp lemon juice
sliver of fresh ginger
1/3 cup water
1 tbsp grated onion

PREPARATION:
Pre-heat the oven to 400 degrees.
Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water and onion.

Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.