
Hosting A Holiday Summer Feast with Chloe Wheatland
December 20 2024 | Nikki Requiero
Celebrate the season's warmth, freshness, and vibrant flavors.
This year, we’re bringing a twist to summer entertaining, featuring the culinary creations of vegan chef and author, Chloe Wheatland and dining pieces from RJ Living.
Dining Experience
The stage for your soirées begins with the right furniture.
The Benson Dining Table, with its natural oak finish and timeless silhouette, provides the perfect centerpiece for your event. Its generous size accommodates intimate gatherings or larger crowds effortlessly. Paired with the elegant Profile Dining Chairs, your dining area is sure to make a stylish impression while keeping your guests comfortable through the evening.


Holiday Recipes by Chloe Wheatland
Fresh and easy recipes for hosting this festive season and throughout the year.
Pear, Avocado and Walnut Salad
Ingredients:
• 8 cups mixed salad leaves
• 2 avocados, sliced
• 2 pears, sliced
• 1 cup pomegranate arils
• 1 cup vegan feta
• 1 cup walnuts
• 1/2 cup sunflower seeds
• 1/2 tbsp olive oil
• 1 tbsp rice malt syrup
• 1/4 tsp smoked paprika
• Pinch of salt and pepper
Balsamic mustard dressing:
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp rice malt syrup
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• pinch of salt and pepper
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Place the walnuts and sunflower seeds into a bowl. Drizzle over the olive oil, and rice malt syrup and season with smoked paprika, salt and pepper. Mix until well combined and spread over the baking sheet. Roast for 5 to 8 minutes, stirring halfway, until toasted.
3. Combine all dressing ingredients in a jar. Secure the lid and shake until well combined.
4.Add the mixed leaves to a large bowl. Add the avocado, pear, pomegranate, vegan feta and toasted walnuts and sunflower seeds. Drizzle the dressing over the salad and gently toss.

Whipped Tofu Ricotta Crostini
Crostini:
• 1 baguette, sliced into 1cm thick pieces
• 2 tbsp olive oil
Whipped tofu ricotta:
• 375g firm tofu, pressed and drained
• 1 tbsp tamari
• 1 tbsp tahini
• 1 tsp garlic powder
• Juice of half a lemon
• 1 tbsp cold water
• Pinch of pepper
Roasted Tomatoes:
• 1 tbsp olive oil
• 2 punnets cherry tomatoes
• Pinch of salt and pepper
Garnish:
• Basil leaves
1. Preheat oven to 200°C and line two baking trays with baking paper. Spread the baguette slices over the baking trays and drizzle over olive oil. Bake for 10 to 12 minutes or until golden and crispy.
2. Place the cherry tomatoes into a glass baking dish. Drizzle over the olive oil, season with salt and pepper and mix to coat. Roast in the oven for 30 to 35 minutes, or until the skin has broken and beginning to char.
3. Place all whipped tofu ricotta ingredients into a food processor and process until smooth.
4. To serve, spread the whipped tofu ricotta over each crostini slice. Top each with a cherry tomato and basil leaf.

Roasted Potatoes & Herbed Cashew Dip
1kg baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Pinch of salt and pepper
Herbed Cashew Dip:
• 1 and 1/2 cups cashews, soaked in hot water for 15 minutes and drained
• 1/2 cup soy milk
• juice of 1/2 a lemon
• 2 tbsp nutritional yeast
• 1 tbsp tahini
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp fresh chives, chopped
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Place potatoes in a large bowl. Drizzle over the olive oil and season with nutritional yeast, garlic powder, smoked paprika, salt and pepper. Toss until well coated. Transfer to the baking tray, cut side down, and roast in the oven for 35 to 40 minutes or until fork tender and golden.
3. Meanwhile, place all cashew dip ingredients (except fresh chives) into a food processor and process until smooth. Transfer to a serving bowl and mix in the chives. Serve with the potatoes.

MEET THE AUTHOR
Nikki Requiero
Social Media & Copywriter
Nikki works across Social Media & Copywriting, translating the RJ Living brand across Instagram, Pinterest and TikTok. In addition to this, she engages with our community on social and provides insight via the RJ Living Journal.
