Ah, cookbook season. Publishers tend to release a lot of cookbooks right-before-the-holidays, and wouldn’t you know: We’ve been seeing a lot of fine food volumes pass through the Utne Reader library lately. Here are a few highlights:

Multi-cookbook authors Isa Chandra Moskowitz and Terry Hope Romero continue their dessert domination with Vegan Cookies Invade Your Cookie Jar, which Da Capo will publish on November 15. Their previous effort, Vegan Cupcakes Take Over the World is a standby in my kitchen; the straightforward recipes deliver delights that shame dairy-laden alternatives. Vegan Cookies contains a lot of promising recipes—including one for graham crackers, yum. Moskowitz also published Vegan Brunch this past June.

Also in the category of sequel cookbooks: Jennifer McCann’s Vegan Lunch Box Around the World, a charming cookbook that Da Capo published in September. McCann’s previous, Vegan Lunch Box, is a collection of simple-to-make, fun-to-eat foods inspired by packing school lunches for her son.

Anyone interested in eating seasonally might want to check out Clean Food by Terry Walters. Walters is a certified holistic health counselor, and Clean Food, published by Sterling this September, is based on the concept that people are “better off eating closer to the source and relying on Mother Nature for seasonal produce to keep us in balance.”

Also seasonally organized: Louisa Shafia’s Lucid Food, easily the prettiest cookbook in the bunch. Shafia, a chef and educator, runs an ecofriendly food consultancy and catering company that shares her cookbook’s name. Lucid Food, published by Ten Speed later this month and packed with gorgeous photographs, continues in the publisher’s tradition of coffee-table worthy cookbooks (a la Heidi Swanson’s Super Natural Cooking on the Celestial Arts imprint).

Finally, from chef Daniel Orr and Indiana University Press, FARMfood is an ambitious volume of inventive recipes, like tuna steak au poivres and cabbage putanesca. Orr left behind the globe-trotting phase of his career to open FARMbloomington in Indiana, his home state, and FARMfood is a cheerful blend of haute- and down-to-earth cuisine.

Sources: Da Capo, Sterling, Ten Speed, Indiana University Press

The spookiest day of the year is just around the corner—and the alt-press has been gearing up for weeks. So hold out your virtual goodie bags and let us load them up with links to everything from the best pumpkin ales and vegan Halloween candy, to expertly carved pumpkins and how to mind your spooky manners. Here’s wishing you a very alternative holiday.

—Trick-or-treating? Forgo the plastic pumpkin pail. Craft has DIY instructions for recycling a t-shirt into a trick-or-treat bag.

—VegNews has the Official Guide to Vegan Halloween Candy. Too much candy? Discover reports on two charity-minded Michigan dentists’ cash-for-candy scheme.

—Psychology Today offers advice on Halloween etiquette, including how to signal to others whether or not you’re handing out treats.

—Did you know you can recycle candy wrappers? Our sister publication Natural Home lists some less-obvious ways to green your Halloween.

—For the adults, Imbibe recommends a seasonal selection of spicy pumpkin ales, one of which gets a second thumbs-up from Paste’s editor in chief.

—Mental Floss rounds up classic Halloween TV specials, as well as some creative ways to carve pumpkins. Creative Review also has a nice (albeit small) gallery of illustrators’ art pumpkins.

—Banish boring pumpkin seeds: Natural Solutions recommends roasting pepitas with a pinch of chili-lime seasoning; Mothering shares a promising recipe for pumpkin seed pesto ravioli.

Sources: Craft, VegNews, Psychology Today, Natural Home, Discover, Imbibe, Mental Floss, Creative Review, Natural Solutions, Mothering

Image by foundphotoslj, licensed under Creative Commons.

A vegan strip club opened this month in Portland—allegedly the world’s first, Willamette Week reports. At Casa Diablo Gentlemen’s Club, club owner Johnny Diablo tells KPTV, his customers can enjoy “meat on the pole, not on the plate.” Some feminists quickly took issue with this instance of exploiting women’s bodies in lieu of exploiting animals, a la PETA’s racy “I’d rather go naked than wear fur” ad campaign. Diablo maintains that his club provides “cruelty free pleasure.”

In addition to slinging healthy vegan fare, Casa Diablo is Portland’s only smoke-free strip club. It’s questionable whether clean air or a clean conscience for carnally indulging will be customers’ first reasons to visit.

—Lisa Gulya

Vegetarian converts can be won without employing the ubiquitous mantra of “meat is murder.” Functional and affordable products are key, argues Silicon Valley Metro Active food columnist Elisa Camahort, which is why she embraces big-box organics along with neighborhood co-ops.

“Like anybody else,” Camahort writes, “I want the fact that a product or service meets my personal ethical requirements to be the bonus, the cherry on the sundae. I don’t want it to be the reason I have to put up with below-par quality or service.”

Increasing the availability of veg products is the modus operandi of “vegan culinary activism,” which Post Punk Kitchen co-creator Isa Chandra Moskowitz outlines in the vegetarian magazine Satya. Attracting the omnivorous masses starts with convincing your mom to use a vegan cookbook or your neighborhood 7-Eleven to stock seitan sandwiches, which they do in Philadelphia. Moskowitz challenges animal libbers to tempt the taste buds of omnivores as a form of activism.

“Every time I hear animal rights activists engaging in heated debate,” Moskowitz writes, “I want to shout, ‘Shut the hell up and go invent a good-tasting soy cheese!’”

—Lisa Gulya