More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno

  • Kale + olive pesto (page 24)

    from More with Less: Whole Food Cooking Made Irresistibly Simple More with Less by Jodi Moreno

    • Categories: Quick / easy; Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: kale; Kalamata olives; store-cupboard ingredients
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Notes about Recipes in this book

  • Roasted tomato pesto

    • VineTomato on March 18, 2019

      Very good - made a bit of a healthier version and did not add any oil to the blend (apart from what the tomatoes were roasted in) it was still very good! I also added some lemon zest while roasting the tomatoes.

  • Quick zucchini kimchi

    • Wende on June 12, 2018

      This probably does need the Korean chili powder. The recipes says that any chili powder may be substituted, so I used a mixture of chili powders and the texture of the powder remained sandy, even after days in the fridge. The taste was good, but the texture was not.

  • Curried sweet potato + yellow split pea stew with crispy shallots

    • Indio32 on December 02, 2018

      Did this as a winter warmer for a cold grey Sunday supper. Didn’t do the crispy shallots but otherwise a good solid recipe. Will thin it out a tad next time though.

  • Creamy mushroom miso soup with gomasio + toasted sesame oil + scallions

    • VineTomato on March 18, 2019

      A simple mushroom soup. Mine turned out way too salty, which was completely my fault. I used stock in place of the recommended water, forgetting how salty miso is!

  • Snap pea + broccoli stem slaw with basil cilantro aioli

    • fairyduff on May 01, 2020

      Wonderful. Snap peas in the coleslaw - just brilliant. Garlic and herbs in the dressing - delectable.

  • Macadamia ricotta

    • Wende on June 12, 2018

      There is garlic in this recipe, so it's not a ricotta that can be used in desserts. I have not had any vegan cheese that I liked enough to eat, but this is astonishing good and quite addictive.

  • Lentil + tomato + olive baked cod with lemon caper vinaigrette

    • Wende on August 02, 2025

      This was good, but ended up with way more liquid than I expected from the recipe photo. I think it might have been from the tomatoes, but I think scaling back to 1 c of the broth might also work. I’m going to try that and see if it works better. I liked it more than my husband did. The vinaigrette really brightens the whole experience of this dish

  • Pickled strawberries

    • juliet_496g8u on March 27, 2026

      This is a wonderful recipe. So simple. So tasty. So versatile. Spoon on top of yoghurt or vanilla ice cream. Use as a salad dressing. Eat straight from the jar. It's always a treat.

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Reviews about this book

  • Eat Your Books

    Stunning, easy, approachable and delicious - what more could you ask for?

    Full review

  • Kitchn

    I love that it's super approachable and fuss-free, but leans healthy and veg-heavy.

    Full review
  • ISBN 10 1611804701
  • ISBN 13 9781611804706
  • Linked ISBNs
  • Published Apr 24 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Roost Books

Publishers Text

A sophisticated, yet simple take on cooking with whole foods--filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.

More with Less bridges the gap between quick, everyday cooking and elegant, healthy food. Using simple equation-like combinations, this book inspires readers to make luxurious meals with very few ingredients and very little time. Unlike the time-saving cookbooks that rely on processed ingredients and unhealthy shortcuts, Jodi Moreno makes beautiful ingredients and simple cooking techniques the focus of your everyday meals.

The book will also teach you how to maximize pantry ingredients and homemade condiments that quickly add layers of complexity to create elegant weeknight dinners. Start your day with the Coconut + Cherry + Oatmeal Souffle for breakfast, the Honey Roasted Nectarines + Kale with Dukkah + Oat Croutons for lunch, and finish with Crispy Cauliflower Steaks + Ginger Scallion Sauce for a light dinner. Filled with over 130 approachable recipes perfect for a busy weeknight, but also sophisticated enough to serve at a dinner party. You will find tips on how to make the most of the whole vegetable, from root to leaf, and tips for turning leftovers into something spectacular.

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