Well, you can pretty much cook anything sous-vide. One thing to remember is that if you do a steak or protein sous vide then you might miss that "brown" crusty sear on the protein, so a lot of people actually sear the meat after they sous-vide it to brown and create that crust.
Veggies are great, as are braises. I know of a chef who actually makes sabayon type sauces in a sous vide bag--he can control the temp of the water so accurately that he can set the perfect temp for the egg to set but not curdle. Pretty cool stuff.
For do at home type stuff I would keep it simple. Do some veggies with salt, herbs, and a little bit of butter and gently poach until the veggies are cooked to your liking (you can tell by taking the bag out of the water and gently pressing on the veggies--they should be soft but not falling apart).
It's hard to have a set recipe for this stuff without an immersian circulator. You're best bet would be to put the protein into water that is a low temp--about 140-150 (use a good thermometer for this) and drop in the bag. use your sense of touch to determine doneness (just like on the grill, in a saute pan, etc). Put whatever you want in the bag with the protein--salt, herbs, spices, butter, olive oil, etc. The meat still needs to rest, but since the temp. differential is less than if it came of a grill, the resting time is cut down significantly, as is the carryover cooking.
I bet with some practice you could get fabulous results.