I'm currently debating whether to carry a cooking kit for a short Euro tour. Normally I would eat out in the evenings (or on the campsite) and carry some sardines or something as emergency rations. Funds are tighter than normal and I can slim down my Trangia 27 to one pot and a (DIY) supercat burner with a foil lid and shield.
Brew-kits like this are good for noodles, couscous with sausage, veg, tinned stew, sardines etc . Rice and pasta are a bit harder to do on a brew kit but possible. Carrying oil is tricky but pesto or sausage do the job. Salt, pepper, sugar, milk powder, coffee tea, quicksoup, herbs, they soon start to mount up. Carry them in a reliable tupperware box.
If you decide to go stove-less, do take a spork for eating out of tins and a small plastic cup (even coffee machine cups) in case someone offers you a brew. Cups can protect soft fruit from crushing. Tupperware boxes keep cheese smells in their place.