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This is a fabulous outfit with her red lipstick.

Pasta Fagoli uses a tomato base

Thank you, Chef Bravo, for putting yourself out there to share this information and these recipes with us. You are a very kind, nice, individual. I’m sorry people are mean and ungrateful. 💔😢

Thank You Chef Bravo! Very Helpful!

Chef Ramses looks like he’s in pain!!! lol watching him watch her unloading her stuff

Incredibly useful- thank you for sharing!

Aloha! Can you please tell me exactly where a skewer would be inserted? Right next to the pit on the flat side is my guess. Also what type of skewer is strong enough to hold the mango please. Thank you!

Poblano is the name for the fresh green chilli. Dried, there are two versions of poblano. Ancho is full sized but still green and then dried. Mulato is allowed to fully ripen and change colour. Then it's dried. Pasilla is the dried Chilaca, which is the same species as the poblano, capsicum annum, but it's a different cultivar. The Chilaca/Pasilla is longer and thiner. It's very common to see Poblano incorrectly referred to as Pasilla.

Without celery I was passing out .. Sodium is important

Wow

I wound up in the emergency room without using salt for 3 days.. This is absolutely impossible to follow

Helpful

Is this a snack or a meal? Sorry if I missed it. Unfortunately I don’t like rice cakes, but in a pinch😊

I would find this a trigger meal and likely chow down more calories than compliant

Absolutely love these two recipes. I'm defintely gonna be trying the second one. I love that their super easy to make. Thanks for sharing.

Love!!! So beautiful😊

Happy Birthday and many, many blessings to you Chef Bravo! You are an inspiration. Congratulations on your engagement 🎉!

You are doing god`s work, sir.

❤🎉OMG! Congratulations on your engagement! 🎉🎉🎉

Easy and quick, thank you for sharing this.

Good morning

given the food combinations you make here, you do not take into account the physiology of enzymes. These ingredients have different requirements for digestion. Bringing them together in the same meal garantees indigestion and fermentation. Which irritates, enervates and causes toxemia which is the start of disease. As a chef, you should be aware of the specificity of enzymatic requirements. This is explained very clearly in the original natural hygienic literature. btw, what's wrong with just eating the piece of fruit for breakfast?

Thanks, Chef Bravo. I always learn something from your videos and courses. Never tried a persimmon before so now I have another vegan adventure for the holidays. Muchas gracias!

Thank you, I’ll try it, but can you at lease let us know your amounts… watching you do it I am unable to tell…

I learned to use steamed parsnips or white cannelloni beans to tighten dressings or sauces. Helps with diabetes management. Do you have New channel you are posting current videos on? You are excellent at explaining sos newbies like me! Thanks so much.

So simple, looks delicious. Thank you

Hello chef Bravo. I really enjoyed your video with chef AJ, aired on Oct 9th. Enjoying your culinary ways. Thank you so much.

What about salt?

That was awesome!

We use cannellini beans.

I’ve been wondering what to cook when I go back to whole foods. Thanks, so much, I love your cookbook!

Thank you for this video, Chef Bravo! I love to make this dish with cannellini beans too! Would love to see a recipe for tamales using your pantry staple, Bob's Red Mill Masa Harina. All of the prepared tamales at my local co-op use vegetable shortening :( Thanks so much!

Yum! Putting this on my list to try!

Really seems like such a wonderful meal :D thank you so much for sharing <3

Hi Chef. Thanks so much for that recipe for Lima beans. I know they are too messy for my Instant Pot, so I have only had them frozen! Looking forward to trying this. I made an Italian soup yesterday for family yesterday ... all veg ... delicious! Dawn W.

I love your ratio of beans to noodles - I am excited to try this!

Thank you for sharing Chef Bravo. Looks delicious

Thanks.

Looks perfect Chef Bravo - hearty but not heavy and certainly a healthy comfort food. Thank you for another great recipe

This looks wonderful! My stomach is growling!😊

Great job for someone who had to go by someones description. My mom who would be 102 if she was still alive made hers heavy on the garlic and oregano, added tomatoes and probably based on availability in post WWII USA used red kidney beans although I prefer cannellini. I think I will try lima! Other “depression” or peasant dishes were Escarole and bean, cabbage and bean, kale and beans, and butternut squash and beans. FYI. She used water. Never chicken or beef broth which is what you find nowadays in restaurants.

Hello Chef Bravo! I'm working through your wonderful Advanced Techniques course. You mention there will be links to certain products you use (like the potato masher). Did you put those in somewhere? I can't find them. TIA - have learned so much from you between your courses, youtube videos and cookbooks. Appreciate you very much and hope you are well.

Wry late to the game but, what brand of vegetable stock do you use? Thanks

This is so helpful!!! Thanks

Thank u.

Never heard of this drink but it seems easy enough and sounds delicious! Thank you!

Real tips for people who have “normal” kitchens-thank you❤

I lo e your new set up!

So glad to see you back and in your new kitchen. Love all you do. You are my master flavor profiler!

Thank you for the demonstration. Looks yummy.