Houston — and Texas for that matter — may be known to all as the land of cowboys and meat and potatoes. Though robust steaks and accompanying whipped potatoes and lobster mac and cheese rule the fine dining scene, vegetarian options, vegan alternatives and gluten-free delectables are increasingly available at high-end eateries.

And it's about time as Houston wines and dines more than any other city. As people become more consciously aware of the effect of diet on health, the implications of individual allergies and the power of personal preferences, the food industry is responding to such demands.

Houston Restaurant Weeks is the brainchild of Cleverley Stone and is now in full-swing with 135 restaurants participating to date, and with more being added everyday, I am sure everyone could find a new place to explore, more dishes to try and new tastes to discover. Veggie-heads — like me — can participate, too.

It's for a good cause as $3 from each $20 lunch and $5 from each $35 dinner are donated back to the Houston Food Bank. Last year, the event raised nearly $586,000 for the largest facility of its kind in the nation.

Why is Houston still plagued with food insecurity? Last year, the Houston Food Bank fed 865,000 people through 500 hunger relief agencies in 18 counties. You can help by eating out — even if you're not a carnivore.

Don't eat no meat? Go here:

Haven

Kudos to the folks at Haven for making it easy and deliciously appetizing to choose veggie dishes. The items are clearly labeled as such for lunch, dinner and brunch.

May I suggest the baby arugula salad with candied pecans drizzled in a sexy peach vinaigrette as a starter? For the dairy sensitive and vegan, you can always leave out the goat cheese crostini. Follow that with the whole roasted tomato, ratatouille, quinoa and shelling pea hummus plate.

Hugo's

The same place that brought you chapulines (grasshoppers) is also quite accommodating to its vegetarian clientele. The lunch begins with Plato de Vegetales: A spread anchored around mushroom quesadillas, fire roasted eggplant and corn pudding accompanied by grilled vegetables.

For dessert, opt for the churros in lieu of the bittersweet chocolate crepes filled with Mexican chocolate mousse — yes, I am suggesting not choosing the chocolate dessert. I grew up with churros — a deep fried doughy pastry filled with dulce de leche.

Gigi's Asian Bistro & Dumpling Bar

Here is a restaurant that's happy to accommodate any customer's eating regime. Yes, upon first inspection of the menu you may find yourself wondering what a vegetarian could choose from Gigi's Houston Restaurant Weeks menu. A couple of questions later, and you are all set.

My suggestions? Begin with the edamame dumplings. Soft on the inside, naughty texture and perfectly salty on the inside. Morph the crispy duck fajitas — comes with pineapple, peppers, avocado, tamarind sauce, accompanying condiments and crispy almost croissant-like roti bread — into a veggie dish by subbing tofu. It's a pile of food, filling and fabulous.

Quattro

Not all Italian fare has pepperoni. Actually, traditional Italian cuisine is filled with vegetables healthily prepared and lightly cooked. At Quattro, the dinner begins with a Texas heirloom tomato salad with oregano balsamic dressing followed by eggplant parmigiana with just the right amount of mozzarella cheese. On the lighter side of things, the fresh fruit tarte is fab though the chocolate hazelnut crunch bar sounds like something anyone can sink their teeth into — unless you abstain from dairy products.

Indika

Indian cuisine has always been known for being vegetarian friendly, but not necessarily vegan as many of the dishes depend on ghee (clarified butter) andpaneer (cheese) for their flavor and consistency. Dinner at Indika features a cauliflower kofta with cashews, currants and paneer in a lentil sauce and sauteed greens — plenty of fiber and green goodness. You may have a difficult time deciding between the chocolate cashew tart with coffee creme, saffron pistachio ice cream or mango flan.

Strategize. Go with three friends and share.

Prego

Prego chef John Watt understands the need to offer vegetarian and vegan options. Having received a vegan demo from him, I am not surprised that vegetarians, vegans and omnivores can coexist at Prego. On first is a choice between porcini mushroom soup (with dairy), a caprese salad made with caramelized tomatoes, sweet potato gnocchi (dairy) and a tricolore salad mingling arugula, radicchio and endive with toasted hazelnuts tossed with citrus vinaigrette.

The Piatto Verdura entree consists of roasted organic mushrooms, asparagus, roasted peppers and rapini accompanied by couscous with lentils and scallions. A well balanced dish, I think.

Canopy

Whether the cool ambiance or the delicious and elegantly presented dishes strike your fancy, dining at Canopy is always akin to taking a big breath of fresh air. The lunch affords to choices for the first course: A smoked red pepper hummus or an heirloom tomato salad with feta, basil, mind and pumpkin seeds touched by a white balsamic vinaigrette. Follow that with the quiche served alongside grilled broccolini and quinoa couscous salad.

If you want something a bit more carby, order the flatbread pizza without the Italian sausage marinara. The roasted red peppers, caramelized onions, olives and smoked mozzarella will keep you happy.

Le Mistral

I am not certain if there is such thing as dairy-free French cuisine — isn't butter always the first ingredients? — but I'll definitely give props for veggie options. Le Mistral's lunch menu is quite filling, showcasing a tomato goat cheese lasagna accompanied by cucumber basil gazpacho. Main course is equally as satisfying with homemade potato gnocchi, pesto sauce, heirloom tomato coulis and a touch of shaved aged parmesan.

The veggie menu stays the same for dinner with the addition of either strawberries in marinated in sauternes with cracked Szechuan pepper, white Texas peach gratin with prosecco sabayon or Valrhona chocolate truffles.