Kitchari with Toasted Almonds and Fresh Cilantro

In a medium saucepan, combine the oats with 1.5 cups of water and a pinch of salt.

Bring to a gentle simmer, stirring frequently, until the oats are creamy and have absorbed most of the liquid.

While the oats cook, crumble the tempeh and toast it in a dry pan over medium heat until it turns deep brown and nutty, about 5 minutes.

Fold the raw spinach into the hot oats until just wilted.

Remove from heat and stir in the chopped dates.

Transfer to a bowl and top with the toasted tempeh and slivered almonds.

The contrast of the earthy, warm oats against the savory, crispy tempeh and sweet dates provides a traditional, balanced morning start.