Strawberry Bulgur Bowl
Bulgur (makes 2 cups):
Bulgur: Bring water to a boil in a small saucepan over medium-high heat. Stir in bulgur; cover, reduce heat to medium-low, and simmer 12 miutes. Remove from heat and let stand, covered, for 10 minutes. Uncover. Drizzle with oil and sprinkle with salt, fluffing with fork to combine.
Place almond milk and dates in a small saucepan. Add cooked bulgur. Cook over medium, stirring often, until mixture just comes to a simmer. Remove from heat, and stir in vanilla.
Spoon bulgur mixture into a bowl. Top with strawberries, raspberries, and almonds.
For Greg, allow to cool to room temperature.