1. Have rejuvelac ready. (Grain fermented in pure water 3 days, minus the grains.)
2. Cheese: Process sunflower and pumpkin seeds until smooth, add in juice of 1/2 a lemon, oregano, thyme, 1 clove of garlic, ginger. When everything’s smooth, gently hand-stir in rejuvelac. Scoop the mixture into a nut-cheese bag and hang 8 hours over a bowl. What’s left in the bag is your cheese.
3. Kale: In a platter sort of bowl, mix together the other clove of garlic, the juice of the other lemon, the sundried tomatoes, olive oil, cider vinegar. Place whole leaves of dinosaur kale (these are typically smallish and manageable) flat on top of one another into the marinade. Add a little bit of pure water if it looks like there’s no way all the leaves will be coated with marinade. Cover with plastic wrap and weigh down with plates, small bowls, heavy spoons, etc. Let marinate in refrigerator 8-12 hours.
4. Set sundried tomatoes to soak for 1 hour.
5. Assembly: take each leaf of marinated kale, spread a line of “cheese” down its spine, place a few (now soft) sundried tomatoes in a line over the cheese, and wrap, securing the shape with bits of string tied into bows in three places.
6. Dehydrate till warm and slightly crispy, 6-8 hours.

Serve warm if you can!