Flavor makes so much difference in this style of cooking and giving up the familiar patterns is much easier if the food is satisfying and flavorful. One way to make sure of this is to save the parts of vegetables that will make a broth more full flavored, or to add in something unusual that adds sparkle.
We love to have tomatillos and avocado around too, adding tomatillo tartness to a sauce for our black bean enchiladas (recipe to come) or an avocado's creaminess to a cracker or a sandwich (great with a slab of tomato, slices of cucumber or red pepper and a sprig of parsley) makes a quick and lovely lunch.
One more item that I always keep in my fridge is miso. My local coop carries Miso Master Organic traditional soy paste in several flavors. I like to try various types, barley, red, white, etc. At lunch I love having that to add to a bowl of boiled water in which I have quickly cooked any combination of chopped veggies (scallion, a grape tomato, a shiitake mushroom, bits of leftover tofu, a spinach leaf). You can also add a bit of soaked Wakame seaweed. Miso can bring depth to a soup, or sauce and is fun to experiment with in no oil-salad dressings.