A perfectly prepared vegan potluck dish can make you everybody’s new best friend. In today’s episode, we create delightful bites that will be a hit at any bring-a-dish celebration. Miyoko Schinner whips up a beautiful Japanese-style Eggplant Stuffed with Dengaku Tofu. Toni Fiore focuses on the sweet and savory with her colorful Confetti Quinoa Salad with a Fresh Raspberry Vinaigrette. Terry Hope Romero adds a bit of comfort cooking with her delectable Coconut Samosa Potato Salad. And guest chef Elizabeth Fraser makes a No-Bake Apple Crisp.