One taste of Quintessence's, or Tess', food and you won't be surprised that she has become a celebrity in her hometown. Her catering business, Delicious Deliveries, has a masterful menu of gourmet vegan delights. Many of her clients rave about the creamy Potato-Leek Soup With Caramelized Shallots and her personal specialty: Fresh Thai Spring Rolls With Peanut Sauce. Tess' desserts also have a loyal fan base. With decadent choices including everything from Lemon-Blueberry Phyllo Puff With Vanilla Bean Caramel Sauce and Maple Lake Tuile With Lemon Cream, Raspberries, and Crystallized Ginger to Raw Carob Pie With Fresh Strawberry Topping and Mango-Coconut "Sushi" With Mint and Crystallized Ginger, the choices are endless—and addictive!

Chef Spotlight: Quintessence Challis

Restaurant or company: Tess' Organic Catering

Do you have companion animals? If so, can you describe them?
Not currently. I am waiting until my cat-crazy 4-year-old is a little older, and then we will probably adopt.

How long have you been a chef?
Since I became a vegan 16 years ago (back then, it was a necessity, as there were so few vegan foods available!).

What type of cuisine do you focus on?
International: Thai, Japanese, Mexican, Indian, Mediterranean, and Italian.

Have you or has your company received any awards?
No, but the smiles on people's faces and the glowing praise of a satisfied customer are genuinely all I could ask for!

Do you have a specialty?
I am semi-famous locally for my Fresh Thai Spring Rolls With Peanut Sauce. Now, you, the chosen few, have access to this recipe! I also love making decadent desserts that totally change people's opinion of vegan cuisine, not to mention tofu!

What are the most important elements in cooking great vegetarian cuisine?
Using fresh ingredients, and not being shy with flavors! When appropriate, I always add lots of herbs, spices, garlic, and lemon or lime juice as well as enough sea salt to properly accentuate the taste. I really want the dishes I create to "pop."

What is the key to getting meat-eaters to enjoy vegetarian food?
For meat-eaters, I always cook "normal" foods that taste delicious. I don't make main dishes out of tofu or tempeh, as I would for vegetarians. For example, I would make them a meal of Lemon Asparagus Pasta, sourdough bruschetta, arugula and pear salad with caramelized pecans, phyllo-wrapped asparagus with saffron sauce, and an apple puff with vanilla bean caramel sauce. Who would even notice there was no meat or dairy involved?

What, in your opinion, does the future of plant-based cuisine hold?
There have been so many remarkable improvements just in the last 10 years that I cannot help but think it will continue exponentially. I was just thinking recently that when I became vegan 16 years ago, I don't even remember there being vegan chocolate bars available. I had to make my own chocolate confections (partly, again, why I started cooking!). Now, there are not only several chocolate bars, but we also have truffles, cookies, and anything else you can imagine. It is getting easier and easier to be a vegan and more socially acceptable. I think more and more people will turn to vegetarian foods, also, because of how bad the meat industry has gotten. Even my grandmother says that the fast food she used to love tastes really strange these days. Finally, I love the fact that people now react to my veganism by commenting on how healthy a diet it is, rather than the fear-based reactions I got when I first began in 1991. That's got to say something about how far we've come and indicate an even brighter future!

Do you have a favorite cooking method?
As lame as it sounds, I really love to oven-roast in a pan. Vegetables, squash—you name it. Especially in the fall and winter, it is such a savory way to blend flavors and bring out sweetness in so many foods. I am a fool for anything caramelized!

Where did you train to become a chef?
I am basically self-taught, although I learned from many great chefs, both in person and through their books. I grew up going to the farmers' market and making lots of homemade breads, salads, and baked goods with my mother and grandmother, so nurturing people with food is kind of a lifetime tradition.

What are your favorite ingredients to work with?
Fresh produce, legumes, extra virgin olive oil, fresh lemon and lime juice, and fresh herbs.

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?
Tempeh. It is rarely marinated properly, thus creating a bland end result.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
Probably Mexican, because it is the easiest type of cuisine for me to stay healthy with. However, if I went strictly on taste, it would definitely be Indian!

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?
The one obstacle I personally experience is that I am always "representing." In other words, I want every single thing I make to be wonderful, because I want to represent vegan food in the most positive light possible! I don't think meat-based restaurants are worried about representing all the omnivores of the world, so they are under less pressure!

Can you give us one great cooking tip for aspiring vegetarian chefs?
As with any type of chef, it is a great advantage to have quality equipment: at least one very good chef's knife, a proper garlic press, good pans, etc. The other key is to achieve balance by incorporating as many flavor elements as necessary (sweet, salty, sour, savory, etc.). And, of course, taste everything!

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?
I cannot live without fresh lemons and limes, as they add such a nice kick to almost anything. Unique flavor enhancers such as toasted sesame oil, umeboshi, and black-bean paste are also a plus. I try never to skimp on quality, and I use organic and fresh ingredients whenever possible, because it really does make a difference.

Are there any newer vegetarian products on the market that you are particularly fond of?
I am happy that Tofutti has started transitioning into nonhydrogenated versions of its products so that I can enjoy a little vegan sour cream on my burritos!

Have you had any noteworthy comments from or experiences with diners?
The most common one is that people can't believe they are eating both healthy and vegan food, because it tastes so good. People often tell me that they would happily be vegan if I cooked for them all the time!

Your favorite way to prepare tempeh:
My standard way to prepare tempeh is so very simple, yet tasty. First, I slice it (or cube it) and steam it for about 15 minutes. Then, I marinate it in a blend of tamari, fresh garlic, and a good dose of freshly squeezed lemon juice. I then pan-fry it in some olive oil until nicely browned, and it is ready to go in fajitas, wraps, or stir-fries. So easy!

Green Bread
By Quintessence Challis
This one used to have a fancy name before 2002. At that time, I began cooking a few meals every week for a family of four. Whenever I would make them this bread, I was told that their son would do a happy dance and sing about how much he loved "green bread." After that, I could no longer call this "Herbed Bread With Chives, Garlic, & Parsley"! This is very easy to make if you prepare the "green butter" in advance. You can make a quantity of this spread and keep it on hand. It even freezes well and works as a quick "pesto" when tossed with warm noodles.

1/2 cup vegan, nonhydrogenated margarine (try Earth Balance brand)
8 cloves garlic, crushed, minced, or pressed
2 Tbsp. fresh parsley
2 Tbsp. fresh chives
2 Tbsp. fresh basil
Pinch of salt
Crusty sourdough bread or a baguette, sliced

• Preheat the oven to 400°F.
• In a food processor, combine the margarine, garlic, herbs, and salt until thoroughly "greenified."
• Spread liberally on the bread slices. Bake until just golden brown (being careful not to overbrown) and serve immediately.
• The spread will store in the fridge for up to 2 weeks or in the freezer for several months.

Fresh Thai Spring Rolls
By Quintessence Challis
These are one of the few "perfect" foods in life, in my opinion. They satisfy the craving for a treat that is crunchy and delicious while providing nourishment and vitality. These can be served with many types of sauces but are out of this world with peanut sauce! They are best served fresh but can be loosely wrapped in wet paper towels and stored in an airtight container for a few days.

For the Bean Threads:
2 "nests" of bean thread noodles

• Boil water in a medium pan and add the noodles. Turn off the burner, cover the pan, and set aside for about 10 minutes, or until the noodles are just tender.
• Rinse the noodles in a strainer under cold water and set aside to fully drain while you prepare the tofu.

For the Tofu Sticks:
1/2 lb. extra-firm tofu
1 Tbsp. toasted sesame oil
2 Tbsp. tamari or shoyu sauce
1 tsp. garlic granules

• Cut the tofu into 4 slabs and press gently with paper towels to remove excess water. Cut each slab into 4 pieces, creating 16 tofu "sticks."
• Pan-fry the tofu in the oil, tamari, and garlic until nicely browned on both sides. Set aside.

To Assemble:
16 spring roll skins (rice paper)
2 carrots, peeled and julienned
6 scallions, trimmed and cut into thirds
1 cup red cabbage, finely chopped or grated
3/4 cup fresh basil, minced
3/4 cup fresh cilantro, minced
3/4 cup fresh mint, minced
2 Tbsp. toasted sesame seeds or black sesame seeds (optional)

• Fill a large pan or bowl with 1 to 2 inches of lukewarm or cool water. Submerge 4 sheets of the rice paper in the water, one at a time to prevent sticking.* In a minute or so, they should be soft. (Be careful not to over soak them, or they will weaken.)
• Lay the papers flat on a clean surface and place some of the bean threads, tofu sticks, carrots, scallions, cabbage, basil, cilantro, and mint in the middle of each one, being careful not to overfill them.
• Roll up from the bottom until the fillings are covered, fold in the sides, and continue rolling up. Set aside. Repeat until all the ingredients are used.
• Top each spring roll with toasted sesame seeds. (You may need to sprinkle each roll with a little water in order to make the seeds adhere.)

*Note: You may wish to work with one at a time until you get the hang of the process.

Makes about 16 spring rolls

Peanut Sauce
By Quintessence Challis
This is the accompaniment to my Fresh Thai Spring Rolls. However, it makes a great topping for just about anything: noodles, stir-fries, veggies, tofu, tempeh, and even salads. I usually don't cook with this sauce, however, as it tends to become too thin if heated. If I am using this as an accompaniment to a stir-fry, for example, I will prepare my stir-fry first and then top it with the sauce afterward. This way, the sauce is warmed by the heat of the stir-fry but remains thick.

4 cloves garlic, peeled
1/2 cup natural smooth peanut butter
1-inch piece of ginger, chopped (peeled or unpeeled)*
2 Tbsp. chopped white or yellow onion
1/3 cup water, preferably filtered
1 cup coconut milk
2 Tbsp. tamari, shoyu, or soy sauce
1/2 Tbsp. sea salt
1/4 cup apple cider vinegar or fresh lime juice
1/2 cup organic sugar, Sucanat, or turbinado sugar
2 Tbsp. dark molasses (not blackstrap, as it overpowers the flavors)
1 1/2 Tbsp. chili sauce (try Sriracha sauce) or cayenne pepper, to taste
2 Tbsp. toasted sesame oil
1 Tbsp. black-bean paste (optional)

• In a large blender, combine the garlic cloves, peanut butter, ginger, and onion. Add just enough water to barely cover. Blend until relatively smooth.
• Add the remaining ingredients and process until very smooth and creamy. (If too thick, add a little more water.)
• The sauce will keep for up to a month in the refrigerator.

*Note: It's not necessary to peel ginger. Many of the nutrients are located very close to the skin, so peeling reduces nutritional content. However, if you dislike the idea of tiny bits of ginger peel in your sauce, you will want to peel it.

Makes about 3 cups

Crusted Tempeh With Avocado-Mango Salsa
By Quintessence Challis
This is one of my favorite ways to introduce people to tempeh. The crunch of the tempeh's crust paired with the creamy salsa makes this dish absolutely divine!

For the Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
Juice of 1/2 lime
2 Tbsp. walnut oil or other oil of choice
1/4 tsp. sea salt
1/2 cayenne pepper, seeded and minced
2 Tbsp. cilantro, finely chopped
3 Tbsp. red onion, minced

• Gently toss all the ingredients together and set aside.

For the Tempeh Cutlets:
2 8-oz. pkgs. five-grain tempeh
1 cup water
1/4 cup tamari
Juice of 1/2 lime

• Cut each piece of tempeh into 4 cutlets by slicing through the middle and then in half.
• Place the tempeh cutlets in a large skillet along with the water, tamari, and lime juice. Cook, covered, over medium heat until all the liquid is absorbed. You have now steamed and marinated your tempeh in one step!

For the Coating:
1 1/2 cups whole-wheat pastry flour
1/2 cup polenta or coarse-ground cornmeal
1 Tbsp. Mexican oregano (or regular oregano, if unavailable)
1 tsp. black pepper
1/2 tsp. sea salt
1 1/4 tsp. paprika

• Mix all the ingredients together in a medium-sized bowl. Set aside.

To Assemble:
1/3 cup peanut oil, for frying
1 cup soy milk, poured into a medium-sized bowl

• Heat the peanut oil in a skillet over medium-high heat.
• Dip the tempeh cutlets in the soy milk, then dip in the coating, being sure to coat each cutlet very well.
• When the oil is hot, place enough of the cutlets in the pan to cover about half of the pan's capacity. If you overcrowd the pan, the oil may become too cool and create an overly oily result.
• When the undersides are browned, turn over and brown the other side. Remove the cutlets and drain on paper towels. Repeat with the other cutlets.
• Top each cutlet evenly with the salsa. Serve immediately.

Makes 4 servings

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