...and Dulce de leche I've made both - and they're both VERY dangerous to have around the house!!! (luckily the custard freezes quite well)
Anywho, seriously, though I myself haven't tried it yet - I do wonder if you couldn't take some jars with you and make some soups. From scratch...not just pouring it from a can and heating it up!
Edit: But, the time to experiment is at home (so, that way, you can take whatever you need with you in your bag) - knowing you'll have very limited prep areas and equipment to work with.
Hmm. That does make me think. If you did cook a bunch of things at home that froze well (chilli, soups, etc) - you could freeze them in mason jars, then take them with you, still frozen and place them in the fridge in your room - then use the sous vide to reheat them, bringing them up to the desired temperature for consuming. (and it'll do a much better job of reheating - and you can kick it off hours before - so it's piping hot, waiting for you in your room when you return).
Just make sure you don't shock the jars! (no putting cold or especially not frozen jars into a hot bath) put them in at room temperature water and bring them up to temp.