The breaded seitan tenderloin at Three Carrots (222 E. Market St., 317-403-5867) served with vegan mac and cheese.
Kicky Buffalo chicken salad stuffed into a flaky, crispy croissant roll with pea shoots, complemented by a side of creamy pasta salad made with green peas and capocollo at Cerulean (339 S. Delaware St., 317-870-1320).
Livery’s (720 N. College Ave., 317-383-0330) chicken enchilada verde with poblano cream, spicy tomato sauce, and salsa verde, topped with a lightly fried egg.
The chocolate stout brownie at Bluebeard (653 Virginia Ave., 317-686-1580), layered with both chocolate and white chocolate mousse. Salty hits of peanut butter toffee and caramel, Luxardo cherry sauce, and a chocolate-glaze shell stack up to a salty-sweet dream dessert.
The Queso de Cabra mac and cheese at Monon Food Company (6420 Cornell Ave., 317-722-0176). The vegetarian-friendly dish is loaded with mushrooms and caramelized onions melded together with goat cheese and garnished with green onions.