Vegan News

Dallas Cowboys add trendy plant-based snacks to new stadium menu

Wrap sandwich is one of the new plant-based menu items.

Dallas Cowboys

The Dallas Cowboys have rolled out their annual list of new foods for the 2021–2022 NFL Season at AT&T Stadium, this year with a big emphasis on plant-based foods.

According to a release, the new items make their debut on Monday, September 27 at the Cowboys' home opener against the Philadelphia Eagles.

A big addition this season is a new set of plant-based offerings, featuring produce grown at WE Over Me Farm at Paul Quinn College in Dallas.

Legends at AT&T Stadium and Paul Quinn College have partnered on "Plant-Based Touchdown," a campaign focusing on the health benefits of fresh produce to inspire African-American, Latino, Native American and all fans to incorporate more plants in their diet.

"Legends at AT&T Stadium has a long standing, heartfelt community connection with the WE Over Me Farm, where organic produce is grown on Paul Quinn’s former football field, a field I used to play on," says George Wasai, an alumnus of Paul Quinn College, a former Paul Quinn Tigers football player, and now the Director of Food & Beverage for Legends Hospitality. "We hope to positively impact the wellness and health of the entire North Texas community, and especially those most vulnerable to chronic diseases."

The release cites a 2020 CDC Diabetes Statistics Report that found a prevalence of diabetes among people of Hispanic, African American and Native American origin. According to the Journal of the American Heart Association, plant-based diets are associated with a lower risk of cardiovascular disease.

The new plant-based items will be sold at two special Plant-Based/Vegetarian Carts located at sections U411 and U441. Legends at AT&T Stadium culinary staff will do the cooking while Paul Quinn College students hand out recipe cards.

The following selections will be served:

Awesome Plant-Based Burger on a brioche bun with lettuce, tomato, grilled onion and chipotle aioli.
Buffalo Chick’n Nachos with blue corn tortilla chips, jalapeño jack queso, and Sweet Earth plant-based chicken tossed in buffalo sauce, with pickled jalapeños.
Touchdown Tator Tots with jalapeño jack cheese, guacamole, sour cream, and Sweet Earth plant-based chicken tossed in cholula sauce.
Plant-Based Chicken Avocado Wrap with plant-based chicken, avocado, lettuce, and ranch, in a soft tortilla.
Plant-Based Chopped Chicken Salad with lettuce, cucumber, tomato, charred corn, plant-based chicken, and black beans.

In addition to the plant-based offerings, the stadium will also offer other new menu items that are not plant-based, to include:

Sumo Hot Dogs. They'll have new Sumo Dog Carts, featuring Nathan's hot dogs with Japanese and Asian-inspired toppings, in 6-inch and 12-inch hot dog sizes.
Jumbo Cowboys Cheesesteak. Their existing cheesesteak in a new jumbo portion.
Hot Honey Chipotle Chicken Wrap. Chicken tenders, Romaine, pepper jack cheese, hot honey chipotle ranch in a soft garlic flour tortilla.
Loaded Cheesesteak Fries. Steak fries, sirloin, onions, and jalapeño jack queso.
BBQ Bacon Burger. 10-ounce Angus patty, pepper jack cheese, bacon, fried pickle fries, BBQ Sauce, on a brioche bun.
Honey Chipotle Chicken Sandwich. Chicken breast, guacamole, bacon, fried onion straws, on a brioche bun.
Pambazo. Mexican sandwich dunked in guajillo sauce, with refried beans, chorizo, potatoes, Oaxaca cheese, lettuce, and sour cream

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Kebab News

Le French Kebab brings Indian-Arabic street food to downtown Dallas

Le Fench Kebab

Le French Kebab

A new restaurant has debuted in downtown Dallas with an international pedigree: Called Le French Kebab, it's a halal restaurant that recently opened at 701 Commerce St. #120, across from the John F. Kennedy Memorial Plaza in the former Chimalma Taco Bar Co. space, where it's serving kebabs and pita sandwiches.

Le French is from brothers Noman and Farhan Nawaz, who operate several restaurants in Paris, including their flagship, Mayfair Garden, located blocks from the Eiffel Tower. At Le French, they're drawing inspiration from Parisian kebab kiosks, while adding a Mediterranean-Indian-Arabic twist.

The brothers came to Dallas for its business-friendly climate and quality of life.

"Texas laws and taxes really favor business owners, while Paris is more supportive of labor unions," Noman says. "It’s a complicated system for small investors to have more than two restaurants in France. Plus, Plano and Frisco are great places to raise a family."

They've given the space a beckoning atmosphere by turning the front sidewalk into an airy patio with strung lights. Diners are greeted with a complimentary cup of cardamom tea, a symbol of hospitality and warmth.

Noman, who serves as head chef, says that he trained under Michelin-starred chefs in France and further refined his craft in London. He's applying those culinary techniques to a menu that combines Indian, Pakistani, and Mediterranean food.

The current menu is compact, with pita sandwiches and platters, starting at $10 for a French kebab sandwich with chicken gyro meat, and topping out at $16 for Shahi Dali, a platter with lentils and rice. Starters include hummus, truffle fries, and falafel chaat, a street-food style snack featuring falafel with chutney, cabbage, red bell pepper, and garnishes with elements of tangy, spicy, and sweet.

Everything pops with color and brightness, especially the signature mint-and-coriander green chutney, served with the gyros and chicken tikka.

Le French Kebab also does an intriguing variety of desserts including jewel-like Turkish delights, baklava, and kunafa, a rich offering made from shredded phyllo dough, cheese, and pistachios.

The brothers hope to expand the menu and dishes are still being tweaked for Texas customers, who like more spice than diners in Europe, Noman says.

"Doner kebab in France only has salt, but here, people like more flavor," he says. "We’re still learning the audience, and they’re learning us."

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